From the Kitchen of The Cookworm

North Carolina Pulled Pork

Ingredients

• 5 pound pork shoulder roast
• 2 cups of apple cider vinegar
• ½ cup brown sugar
• Garlic
• Salts
• Red pepper flakes ½ teaspoon to 2 tablespoons
• ½ cup barbecue sauce (optional - Stubbs or Sweet Baby Ray's)
• Soft dinner rolls

Instructions

Pour the vinegar, garlic, brown sugar, red pepper flakes and two cups of boiling water into your slow cooker.  Mix until the sugar is dissolved. Then put the whole pork roast into the cooker and cover.  Cook on high for 10-15 hours.

Pour off the cooking liquid into a mixing bowl. Let the meat cool and shred with a fork. Pour off the fat from the cooking liquid and mix the good drippings into the barbecue sauce. There should be about a cup of cooking liquid left so that at the end you have 1½ cup of sauce. Pour over the shredded meat.

At serving time pile some pork on a roll, top with coleslaw and extra barbecue sauce if you like then enjoy.