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Carolina Pulled Pork Sandwiches
1 Cup Apple Cider Vinegar
½ Cup Packed Brown Sugar
¼ Cup Honey Mustard
1 ¼ teaspoon Salt
¼ teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
3 Lbs. Boneless Pork Butt Shoulder Roast
2 Tablespoons All-Purpose Flour
In bowl, whisk together vinegar, sugar, mustard and ¼ teaspoon salt; reserve ¾ cup. Combine garlic powder, cayenne and remaining 1 teaspoon salt; rub over pork. Place pork in slow cooker (Crock Pot); add remaining vinegar mixture. Cover; cook on low 12 hours.
In small pot, whisk together flour and reserved ¾ cup vinegar mixture. Over medium-high heat, bring to boil; reduce heat to low. Cook until very thick, 5 minutes; reserve.
Transfer pork to plate. Stir 1 cup juices from slow cooker into thickened vinegar mixture; discard remaining juices. Using 2 forks, shred pork. In slow cooker, combine shredded pork with sauce mixture. Serve on crusty rolls and enjoy.
PROWASH, Hello this receipe sounds delicious. Keep them coming my receipe book is become truelly extended. Wanda