Carolina Pulled Pork

This succulent pork roast gets a dry spice rub and is braised until fork tender. Serve on a soft, warm bun with our Carolina BBQ Sauce.
Carolina Pulled Pork Carolina Pulled Pork

Carolina Pulled Pork

This succulent pork roast gets a dry spice rub and is braised until fork tender. Serve on a soft, warm bun with our Carolina BBQ Sauce.

Yield: 4-5 cups
Serving Size: ½ cup
Prep Time: 15 minutes
Cook Time: 2½ to 3 hours

Ingredients
4 pounds pork butt roast
2 onions, peeled and sliced thick
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1½ teaspoons crushed red pepper
1½ teaspoons sugar
½ teaspoon dry mustard
½ teaspoon garlic salt
¾ cup Nature’s Intent Organic Apple Cider Vinegar
4 teaspoons Worcestershire sauce
½ cup water

Directions
  1. Preheat oven to 325°F.
  2. Layer sliced onions on the bottom of a Dutch oven and place pork roast on top.
  3. Mix brown sugar, paprika, salt, crushed red pepper, sugar, dry mustard and garlic salt. Rub pork with spices.
  4. Add Nature’s Intent Organic Apple Cider Vinegar, Worcestershire sauce and water.
  5. Braise roast while covered for 1½ hours. Remove cover and cook for an additional 1 to 1½ hours until fork tender. Let rest 15-20 minutes.
  6. Remove pork roast and shred meat with two forks.