North Carolina-Style Pulled Pork Sandwiches and Coleslaw |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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A pulled pork recipe from the October 2008 issue of Every Day with Rachael Ray. Looks really good! Ingredients:
3 tablespoons salt |
2 tablespoons pepper |
1 tablespoon sweet paprika |
1 (5 lb) boneless pork shoulder |
2 tablespoons vegetable oil |
1/3 cup apple cider vinegar |
1/3 cup distilled white vinegar |
1 1/2 teaspoons sugar |
1 teaspoon hot pepper sauce |
8 hamburger buns, split |
1/2 cup apple cider vinegar |
1/2 cup distilled white vinegar |
2 tablespoons sugar |
2 teaspoons hot pepper sauce |
1 teaspoon crushed red pepper flakes |
1 teaspoon salt |
1/8 teaspoon pepper |
1 (2 3/4 lb) green cabbage, cored and shredded |
Directions:
1. Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
5. For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
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