North Carolina-Style BBQ Pulled Pork

Ingredients

• •2 cups apple cider vinegar
• •3 pounds pork shoulder
• •¾ cup brown sugar
• •2 teaspoons brown sugar
• •2 teaspoons butter
• •½ teaspoon celery salt
• •½ teaspoon dry mustard
• •½ teaspoon garlic salt
• •1½ teaspoons ground black pepper
• •⅔ cup ketchup
• •3 tablespoons liquid hickory smoke
• •½ teaspoon onion powder
• •3 teaspoons red pepper flakes
• •salt
• •1 cup water
• •1 tablespoon paprika

Method

Adapted from foodista.com

1. 1Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl.
2. 2Season the entire pork roast and cover overnight in the refrigerator.
3. 3Preheat the oven to 325F.
4. 4Place the pork roast in a large, disposable aluminum roasting pan.
5. 5In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade.
6. 6Pour the basting marinade over the pork and cover with aluminum foil.
7. 7Cook for approximately 4½ hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every ½ hour.
8. 8Alternatively, cook pork over white hot coals, covered, for 3-3½ hours, basting and turning frequently with basting marinade.
9. 9Transfer the pork roast to a cutting board.
10. 10Drain the excess juices from the pan.
11. 11Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.
12. 12Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
13. 13Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1½ hours, stirring pork and BBQ every 30 minutes.