An all-American classic Carolina Pulled Pork.
- 2-1/2 lbs pork shoulder
- Smoky BBQ blend
- 1/2 cup cider vinegar for slow cooker (+ additional ½ cup water for pressure cooker, + additional 1 cup water for oven cook)
- For serving: pretzel or brioche buns and coleslaw
Carolina dipping sauce (optional)
- 1/2 cup (4 fl oz) cider vinegar
- 1/4 cup (2 fl oz) water
- 2 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- dash of tabasco
- to serve: toasted pretzel or brioche bun with sauce and a side of fresh coleslaw.
- Slow Cook: 1) Rub the pork with the Smoky BBQ blend; transfer to the cooker or refrigerate overnight. 2) Add the cider vinegar to the pork. 3) Cover and cook on LOW: 8-10 hours or HIGH: 5 hours. 4) Shred the pork in the cooker using 2 forks. 5) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.
- Pressure Cook: 1) Add the cider vinegar and water to the cooker. 2) Cut the pork into 3” x 3” cubes; rub with the Smoky BBQ blend and transfer to cooker. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 90 minutes. 4) Natural Pressure Release for 10 minutes, vent with Quick Pressure Release. 5) Remove the pork and shred using 2 forks; return to the juices in the cooker. 6) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.
- Oven Cook: 1) Preheat the oven to 275 degrees F / 150 degrees C. 2) Cut the pork into 3” x 3” cubes; rub with the Smoky BBQ blend and transfer to a large roasting tray. 3) Pour the cider vinegar & water over the pork & spices 4) Cover the tray with aluminum foil (remove after 3 hours cook time) & cook for 4-5 hours until fork tender 5) Check the liquid levels at the 3 hour mark and baste the pork with the juices 6) If needed add another 1/2 cup of water to the tray 7) Remove tray from the oven & shred pork using 2 forks; leave to rest in the juices 8) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.
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