Sunday night I tossed a seven-pound pork shoulder in my Dutch oven, turned on the oven at 220 degrees, covered the pot and didn't take it out until morning (about 10-11 hours).
Honestly, this is the easiest way to make pulled pork. I always add about three cups of water to my pot and I lazily season the water (not even the meat) with salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika and smoked paprika. It easily flavors the meat without even getting my hands dirty. I love that.
For pulled pork I like a vinegar based sauce as opposed to traditional, thick barbecue sauce. This Carolina sauce is on the thin side and has a real TANG to it. If you feel the vinegar would be too strong for you, you can always cut it down by half, taste it and add accordingly. Or if a thicker, sweeter sauce is more your style, give my Kansas City Style Barbecue Sauce for pulled pork a try.
I absolutely love this sauce squeezed on pulled pork and put between two pieces of white bread. Yum.
East Carolina Barbecue Sauce
Now, where's the bread?
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East Carolina Barbecue Sauce for Pulled Pork