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Slow-Cooked Pulled Pork Shoulder

Reviewed: Sep. 20, 2012
I don't like vinegary food and was nervous after some of the reviews, but this is terrific and was a special request on a family vacation recently. I do make a couple changes. I use apple cider vinegar and a 6-7 lb. shoulder. You don't have to increase any of the other ingredients and since the pork takes up most of the space, you use less vinegar and it's not as tangy. Then I drain the vinegar to expose 1/2-1 inch and rub half the sugar mix on the pork and sprinkle the other half into the vinegar mixture for more even flavoring. Terrific, moist and easy to shred. You can eat it as is, with a little sweet bbq sauce or in eggs.
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