Slow-Cooker Eastern North Carolina Vinegar Pulled Pork Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is clean and placed on a stable surface.

Remove the pork shoulder from the refrigerator approximately 30 minutes before seasoning to allow it to take the chill off slightly, though it should not sit at room temperature for longer than that to ensure food safety.

Gather all measured ingredients, including the apple cider vinegar, red pepper flakes, and seasonings. Have two sturdy forks ready for the shredding process, and ensure there is enough space on a cutting board to handle the large roast once it has finished cooking.

Instructions

Seasoning and Initial Setup

1. 1Seasoning the Pork
   Rub the bone-in pork shoulder thoroughly with the kosher salt, black pepper, and brown sugar, ensuring the entire surface is well-coated. Place the seasoned pork into the ceramic bowl of the slow cooker.
   Look for The pork should be coated evenly with the dry rub mixture.
   Tip Pat the pork dry with paper towels before applying the rub to ensure it sticks properly.

The pork shoulder should be thoroughly coated in the dry rub, with the spices adhering evenly to the surface. The meat is placed into the slow cooker, ready for the vinegar mop sauce. The kitchen should smell like a blend of savory spices and brown sugar.

Slow-Cooker Braising

2. 2Preparing the Mop Sauce and Cooking
   In a small bowl, whisk together the apple cider vinegar, crushed red pepper flakes, and hot sauce. Pour this mixture over the pork in the slow cooker. Cover and cook on low for 9 hours. Ensure the meat reaches an internal temperature of 145°F (63°C) and let the meat rest for at least 3 minutes before shredding.
   Look for The pork is cooked when it reaches an internal temperature of 145°F (63°C) and shreds easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the slow cooker lid during the cooking process to maintain a consistent temperature.

The pork is cooking on low, with the vinegar and pepper mixture bubbling gently around the base. The aroma of tangy cider vinegar and spicy pepper flakes will fill the kitchen. The pork should appear darker and significantly more tender as the nine-hour mark approaches.

Shredding and Final Assembly

3. 3Shredding and Serving
   Remove the pork from the slow cooker and transfer it to a large cutting board. Shred the meat finely using two forks, removing any excess fat or bone. Return the shredded pork to the slow cooker and toss it with the flavorful vinegar pan juices before serving on buns.
   Look for The pork should be fully coated in the tangy juices and have a uniform, shredded texture.
   Tip Chop the meat finely with a knife if a specific texture is preferred over pulling it by hand.

The pork is now removed from the cooker, resting on a board before being shredded. The meat should be falling off the bone and appear succulent, with a deep, rich color. Once tossed with the pan juices, the final product should be moist and vibrant.

Common mistakes

Avoid the common mistake of adding too much sugar to the rub; the focus should remain on the savory and tangy profiles. Another error is neglecting to season the meat thoroughly; ensure every surface is coated to build flavor.

Be careful not to over-shred the meat into a paste; aim for distinct, succulent ribbons of pork that can hold the sauce. Finally, never skip the resting period, as this is crucial for maintaining the moisture content of the meat before it is exposed to the air during the shredding process.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the roast. At this stage, the meat should be exceptionally tender and pull apart effortlessly with the pressure of a fork.

The bone should feel loose and easily removable from the meat. Ensure the meat rests for at least 3 minutes after removal from the slow cooker to allow the internal juices to redistribute before the final shredding.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest