Recipe courtesy of Ana Micka
Pulled Pork with Carolina-style BBQ Sauce
Yield:
3 pints
Level:
None
Yield:
3 pints
Level:
None

Ingredients

Tomato Barbecue Sauce:
  • 1 lb tomatoes, skins and seeds removed, crushed
  • 1 c. Worcester sauce
  • 1 c. apple juice
  • 1 c. pineapple juice
  • 1 c. brown sugar
Pulled Pork:
  • 3-4 lb boneless pork shoulder roast
  • 1-1/4 c. cider vinegar, divided
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 8 peppercorns

Directions

Stir together all the BBQ sauce ingredients in a heavy-bottomed pan. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside. Place pork in a large stockpot. Cover with water. Add 3/4 c. of vinegar, onion, garlic and peppercorns. Bring to a boil. Reduce heat and simmer, partially covered. Skim froth and add water as needed. Cook for 60 minutes. Preheat oven to 350F. Transfer pork to a rack in a roasting pan. Pour 1/3 c. vinegar over pork. Roast 45 minutes, turning every 15 minutes. Transfer to a plate and let stand until cool enough to handle. Reheat BBQ sauce. Pull pork into shreds. Place into hot, sterilized pint jars. Ladle sauce over the top to fill the jar and fully cover the meat. Leave a 1 headspace. Process, following your canner's instructions, for 75 minutes in a pressure canner at pressure listed for your altitude.

More from:

Kitchen Adventures

IDEAS YOU'LL LOVE

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Kobayashi Dog (Japanese Hot Dog)

Green Chile Pork Burritos with Green, Green, Green...

Recipe courtesy of Bobby Flay

Grilled Pork Chops with Corn, Tomatoes and Basil

Recipe courtesy of Cooking Channel

Cider Glazed Pork Chops with Apple Thyme Chutney and Collard Greens

Recipe courtesy of Lynn Crawford

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV