Recipe courtesy of Ana Micka
Print
Pulled Pork with Carolina-style BBQ Sauce
Yield:
3 pints
Yield:
3 pints

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

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Pulled Pork

Recipe courtesy of Alton Brown

Tailgator's Pulled Pork Sandwich

Recipe courtesy of Joe Haracz

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

'Cue the Pulled Pork

Recipe courtesy of Cooking Channel

Oklahoma Joe's Pulled Pork

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

Mexican Pulled Pork (Tinga Pueblana)

Recipe courtesy of Ingrid Hoffmann

Pulled Pork and Kimchi Sandwich

Recipe courtesy of Chuck Hughes

So Much Pretty Food Here