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Traca

Pulled Pork Butt with Vinegar & Red Slaw

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Joined: Jan 11, 2007

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Posted to Thread #29949 at 1:59 pm on Nov 6, 2017

This was awesome. From Heather Earnhardt and the Wandering Goose Cookbook

Pulled Pork Butt with Vinegar & Red Slaw

Makes 6 servings

1/4 cup packed dark brown sugar
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1/2 tablespoons freshly ground black pepper
1 (3-4 pound) boneless pork butt or shoulder
Central Carolina Vinegar Sauce (below)
6 King's Hawaiian or other sweet rolls for serving
Granny's Salisbury Red Slaw for serving

In a medium bowl, combine the brown sugar, salt, garlic and onion powders, and pepper. Using your fingers, press the dry rub all over the pork, covering it completely. Let it sit at least 1 hour or overnight.

When you are ready to cook the pork, preheat the oven to 225 F.

Put the pork butt in a roasting pan and cover it with aluminum foil. Roast it until the meat is completely falling apart, 6 to 7 hours. (If you have a smoker, you can smoke the pork for the first 3 hours, then finish it in the oven.) Remove the foil and let the pork rest until it's cool enough to handle, then pull it apart with your fingers to shred it. Toss it with the vinegar sauce and the pan juices and keep it warm until you're ready to serve it on rolls alongside Granny's slaw.


Central Carolina Vinegar Sauce

Makes 1 1/2 cups

1/2 cup apple cider vinegar
1/2 cup apple juice
1/2 cup ketchup
1/4 cup packed dark brown sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

In a small saucepan over low heat, combine all the ingredients. Heat, stirring occasionally, just until the brown sugar is dissolved, about 5 minutes. Taste and check the seasoning, adjusting as necessary. Store the vinegar sauce in a lidded glass jar in the refrigerator; it will keep for up to 2 weeks. (Traca's note. I used all of it tossed over the pork shoulder.)


You can't do anything about the length of your life, but you can do
something about its depth. - M


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