On of my oldest memories of growing up in the south was our annual BBQ buy at the high school in Charlotte, North Carolina. Each year the school would hold a fundraiser where you could come and collect some pulled pork BBQ. People would wait in line for hours and eventually they had to put a cap on how much you could buy per person, as the truck would sell out almost immediately. While it’s all good and fun to support the local high school and join in the BBQ craze, it wasn’t long before my mom was teaching me how to make pulled pork of my own at home with only five ingredients. And, in all honesty, I think her recipe is the be all and end all. So, while I was home and had a proper kitchen to cook in (rather than the sad excuse for a space I call a kitchen in London), I thought I would whip up a batch while here and share it with you good people. It’s so melt-in-your-mouth delicious that there’s no way I could keep it under my hat.
First of all, here’s the ingredient list:
1 Pork Shoulder Boston Butt Roast – request five to six pounds from your butcher
2 tablespoons sugar
2 cups of cider vinegar
1. First things first, set your over to 325F or 160C.
2. Place your meat in a deep covered casserole dish, fat side up.
3. Sprinkle the sugar over the top of the meat. Generously sprinkle salt and pepper over the roast.
4. Pour Cider Vinegar over seasoned meat.
5. Put cover on casserole dish and place in over.
6. Cook for 4 hours.
7. Remove dish from oven and place meat in a large bowl.
8. Remove excess fat from meat and dispose.
9. Finely shred the roast with two forks (pictures below to showcase sizing).
There are two schools of thought on finishing your pulled pork. In South Carolina, we serve our BBQ pulled pork with two sauces. You can choose either a standard BBQ sauce of a mustard sauce. So, you may decide to add no sauce at all until you serve, and allow for guests to choose for themselves. The pulled pork is easily frozen or refrigerated, and can be reheated in the microwave, or en masse in the oven.
Serve on your favourite soft rolls, and if you want the true southern experience top your meat with coleslaw before applying the bun top!
Here’s a complete look at creating the recipe from start to finish: