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Southern Pulled Pork Recipe

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This recipe for Southern Pulled Pork, by , is from The Next Generation of Jones Family Chefs, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candice Jones

Category:
Category:

Ingredients:  
Ingredients:  
DRY RUB
5-7 lb. pork roast (Boston butt, shoulder roast)
3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. mustard
3 T. salt

CIDER VINEGAR SAUCE
1 1/2 c. cider vinegar
1 c. mustard
1/2 c. ketchup
1/3 c. brown sugar
2 garlic cloves
1 tsp. salt
1 tsp. cayenne
1/2 tsp. ground pepper

Directions:
Directions:
Before going to bed mix up the dry rub ingredients and massage them into the pork. Put the pork in a large bag in the fridge overnight to rest (or at least for 4-6 hours). In the morning put the pork in a large crockpot. I usually put the cider vinegar sauce ingredients in a large mason jar, give it a good shake and then pour it over the pork. Or you can just mix it in a bowl. Let it cook on low for about 8 hours, turning periodically and tearing apart so the sauce can soak in. Serve it with warm rolls, salad and corn on the cob for an awesome southern meal.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 Hours Start to Finish
Personal Notes:
Personal Notes:
Living in Georgia has opened my eyes to all sorts of barbecue snobbery. Apparently this is technically a South Carolina "barbecue" sauce (tangy and a little spicy, not smokey and sweet). Sometimes I will throw my pork in the smoker for a few hours with some hickory or cherry wood chips before it goes in the crockpot. That adds some delicious smokiness to the meat!

 

 

 

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