Sweet Vinegar Barbecued Pulled Pork

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for sweet vinegar barbecued pulled pork is a mouthwatering delight that will leave you craving for more. The combination of tangy vinegar and sweet flavors creates a perfect balance that complements the tender and juicy pulled pork. Whether you're hosting a backyard barbecue or simply looking to indulge in some comfort food, this recipe is sure to impress. Get ready to savor the smoky, succulent goodness of this delectable dish.

Keywords: pulled pork, barbecue, sweet vinegar, tangy flavors, tender and juicy.

sweet vinegar barbecued pulled pork recipe details

Sweet vinegar barbecued pulled pork recipe, recipe Rating: 4.7
Number of votes:121

Make delicious pulled pork in your own oven. Throw this in Sunday morning, by halftime of football game #2 you’ll have a lunch fit for a lineman.
Ready in: 5 hours 30 mins

Ingredients

Serves: 8

• 3 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon sweet paprika
• 1 (5-pound) boneless pork shoulder roast
• 2 tablespoons vegetable oil
• 1/3 cup apple cider vinegar
• 1/3 cup distilled white vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon hot pepper sauce
• 8 hamburger buns, split
• 4 cups coleslaw

Preparation method

Prep: 30 mins | Cook: 5 hours

1. Preheat oven to 300 degrees F.
2. Make a spice rub for the pork by combining the salt, pepper, and paprika in a small bowl. Rub it all over the pork shoulder.
3. Next you’ll be searing the pork. Heat the vegetable oil in a big skillet over medium heat. Place the pork in the hot oil and cook for about 10 minutes, turning it carefully to brown it all over. Then wrap the pork in 2 layers of foil.
4. Place the wrapped pork in a 9×13-inch pan and bake about 4 1/2 hours. It’s a long time, but the texture at the end is totally worth it.
5. After 4 1/2 hours, ramp up the oven temperature to 450 degrees F and peel back the foil on the skin side of the pork. Bake for another 20 minutes to crisp up the top.
6. In a large bowl, shred up the meat to bite-sized pieces using forks. It should be tender enough that this is easy. Pour all the pan juices over the pork, then pour the vinegars, sugar, and hot sauce on top. Mix it all up.
7. Spoon mixture onto hamburger buns, then top with coleslaw. Serve.