Southern Carolina Pulled Pork
Adapted by Chef Tse from a recipe by Andrew Schloss in Art of the Slow Cooker

Serves 6

Ingredients:

• 1/2 teaspoon freshly ground pepper
• 1 teaspoon salt
• 1/2 teaspoon ground Allspice
• 1 tablespoon granulated garlic
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 5 tablespoons brown sugar, divided
• 3 pound boneless pork shoulder
• 2 tablespoons vegetable oil
• 3/4 cup apple cider vinegar

Directions:

• In a small bowl, mix together pepper, salt, Allspice, garlic, paprika, chili powder and 1 tablespoon brown sugar.
• Pat spice mixture into all sides of pork shoulder.
• Wrap in plastic wrap and refrigerate overnight.
• Heat oil in a medium stainless steel skillet over medium heat.
• Add pork shoulder and brown lightly on all sides.
• Place pork in slow cooker.
• Return pan to heat and deglaze pan with apple cider vinegar and remaining brown sugar.
• Bring to a boil for one minute, then pour over pork.
• Cook on low in slow cooker 8 hours.
• Remove pork from sauce and shred meat with two forks.
• Pour sauce over pork and serve.
• If you like a thicker sauce and not so much fat, pour sauce into a gravy separator and let stand five minutes. Pour juice, minus fat, into a small saucepan. Boil sauce until it reached desired consistency.