Description
Miss the tarheel tradition of a pig pickin’? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat – go the extra mile and find some Texas Pete (or Trappey’s) pepper sauce to bring the taste of Carolina to your kitchen.
Ingredients
- 1 (5 pound) bone-in pork shoulder roast
- 1 tablespoon salt
- ground black pepper
- 1 ½ cups apple cider vinegar
- 2 tablespoons brown sugar
- 1 ½ tablespoons hot pepper sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons crushed red pepper flakes
Instructions
- Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover
- and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove pork from the slow cooker and discard any bones. Strain off the liquid
- reserving 2 cups (discard any extra). Shred pork using tongs or two forks
- and return to the slow cooker.
- Stir brown sugar
- hot pepper sauce
- cayenne pepper
- and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.
- Cover and keep on Low setting until serving.
Prep Time: 15 mins
Cook Time: 12 hrs
Total Time: 12 hrs 15 mins
Servings: 10