North Carolina Pulled Pork

North Carolina Pulled Pork

Ingredients

1 tablespoon paprika
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 lbs pork butt roast
1 cup cider vinegar
1 1/3 cups water
5/8 cup ketchup
1 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 tablespoons liquid smoke

Directions

1. In a small bowl, mix paprika, brown sugar, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap and refrigerate 8 hours, or overnight.
2. In a medium bowl, whisk together cider vingear, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, white pepper and liquid smoke. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and 1/2 to 3/4 of the vinegar sauce in a large crock pot, coat pork. Cook on high for 5 hours and low for 2. Reserve the rest of the sauce in refrigerator.

3. Once pork is done, shred and remove fat. Drain the fat from the sauce that was in the crock pot. Place shredded pork back in crock pot with rest of sauce and heat through.

**Can be served alone or with bbq sauce on top.

I made this for Jeremy and he loved it! It looks like a lot of work, but really it's pretty fast and pretty easy. Also, I only used 4 lbs of pork but I didn't cut the rest of the recipe in half and it worked out well. I did have a bit too much of the sauce, though, so you might try leaving the dry rub as is and then cutting the sauce down.