I once read that barbecue in the South is like wine in Europe; there's a different variety for every region. And it's so true. Midwestern BBQ is tomato-based and Carolina BBQ is vinegar-based. And don't get me started on those confused souls (bless their hearts) who call a grill a barbecue or who invite you to a barbecue when what they mean is a cookout. Barbecue is pulled pork, folks! Anyway, Summer's comin', so I thought we'd fix up the best barbecue my husband's ever tasted (I can't make that claim, because I have family roots in both Midwestern and Carolina 'cue and can't decide which I like best!). Y'all enjoy...and come back every Monday this month for all the fixin's to make this a fine meal to kick off Summer!
2 cups apple cider vinegar
2 tablespoons white vinegar
3/4 cup packed brown sugar
1 tablespoon Tabasco sauce
2 teaspoons salt
1 tablespoon crushed red pepper flakes
1 4-5 pound pork roast (shoulder or Boston butt)
Combine the two types of vinegar, brown sugar, Tabasco, salt, and pepper flakes in a large bowl. Stir until the sugar dissolves. Trim the excess fat from the pork, if any. Place the roast in a slow cooker and pour the sauce over the meat. Cook on low for 8 hours or high for 5 hours, turning the pork every 1-2 hours.
Remove one cup of the sauce from the slow cooker and place in the bowl of a stand mixer. Place the pork in the bowl and reserve remaining sauce in slow cooker. Using the paddle attachment on the lowest speed, shred the pork. If you don't have a stand mixer, you can put the sauce and meat in a roasting dish and shred with two forks and get an upper body workout in at the same time. It's up to you! Pour another cup of the sauce from the slow cooker in with the shredded meat and stir to really moisten the meat.
Pour the remaining sauce from the slow cooker into a small saucepan and bring to a boil. Skim the fat off the sauce as it rises to the top. Serve the pork on buns with the extra sauce on the side.