Carolina Pulled Pork

Great North Carolina recipe for pulled pork should consist of succulent, smoky meat napped in a tangy vinegar-based sauce. To streamline this often labor-intensive dish without losing out on any of the flavor, we started with a traditional pork butt roast.The moist heat of the multicooker effortlessly tenderized this tough cut.

Meat
 1.50 kg pork meat(butt or shoulder)
Spice
 1 tbsp salt
 2 tbsp black pepper
 ½ tsp cayenne pepper
 2 tbsp sweet paprika
 1 tsp smoked paprika
 ⅓ cup dark brown sugar
Liquid
 2 tbsp tomato paste
 1 cup vinegar
 ¼ cup water
 2 tbsp worcestershire sauce

1

  • Combine the salt, both peppers and both paprikas in a small bowl.
  • Season the pork on all sides with the spice mix then add the pork to the cooking bowl.
  • Combine the remaining ingredients and pour over the pork.

Cooking
2

Pressure cooking method
Pressure cook on 80 kPa for 40 minutes with natural release.

3

Slow cooking method
Slow cook for 12 hours on LOW settings.

Finalization
4

  • When cooking has completed, carefully remove the pork to a large bowl and shred with two forks.
  • Skim any fat from the surface of the sauce.
  • Reduce sauce until sauce thickens to desired consistency, about 5 minutes.
  • Add pork back to sauce and stir well to combine.
  • Serve with buns, topped with coleslaw, pickles.