Pulled Pork with Black Pepper Vinegar

Tender, smoky, and packed with flavor, this Pulled Pork with Black Pepper Vinegar is a crowd-pleasing dish that's ideal for BBQs, family dinners, or meal prepping. Made with a perfectly seasoned pork shoulder, slow-cooked until fall-apart tender, this recipe features a tangy black pepper vinegar sauce that takes every bite to the next level. The homemade spice rub balances sweetness, smokiness, and a touch of heat, while the vinegar sauce adds a delightful zing with apple cider vinegar, honey, and red pepper flakes. Serve the juicy pulled pork on soft hamburger buns, paired with creamy coleslaw, or enjoy it on its own for a low-carb option. With minimal prep and an irresistible flavor profile, this recipe is your new go-to for easy, flavorful comfort food.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 4 lbs Pork shoulder (bone-in or boneless)
• 2 tbsp Kosher salt
• 2 tbsp Paprika
• 2 tbsp Brown sugar
• 1 tbsp Garlic powder
• 1 tsp Ground black pepper
• 1 tsp Onion powder
• 0.5 tsp Cayenne pepper
• 1 cup Apple cider vinegar
• 1 cup Water
• 2 tbsp Honey
• 1 tbsp Coarse ground black pepper
• 0.5 tsp Red pepper flakes
• 6 Hamburger buns or rolls (optional, for serving)
• 2 cups Coleslaw (optional, for serving)

Directions

Step 1

In a small bowl, mix together the kosher salt, paprika, brown sugar, garlic powder, ground black pepper, onion powder, and cayenne pepper to create the spice rub.

Step 2

Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the pork, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate for up to 8 hours for deeper flavor.

Step 3

Preheat your oven to 300°F (150°C). If using a slow cooker, set it to low heat.

Step 4

Place the pork shoulder in a roasting pan or in the slow cooker. Add 1/2 cup of water to the bottom of the pan to help keep the pork moist. Cover tightly with foil or the slow cooker lid.

Step 5

Cook the pork in the oven for 5-6 hours or in the slow cooker for 8 hours, until the meat is tender and easily pulls apart with a fork.

Step 6

While the pork is cooking, make the black pepper vinegar sauce. In a small saucepan over medium heat, combine the apple cider vinegar, 1/2 cup of water, honey, coarse ground black pepper, and red pepper flakes. Stir and simmer for 5 minutes, then set aside to cool.

Step 7

Once the pork is done, transfer it to a large cutting board. Allow it to rest for 15 minutes, then use two forks to shred the meat, discarding any excess fat or bone.

Step 8

Transfer the shredded pork to a serving bowl and mix in 1/2 cup of the black pepper vinegar sauce, tossing to evenly coat the meat. Add more sauce to taste.

Step 9

Serve the pulled pork on its own, on hamburger buns, or with coleslaw for a complete meal. Pass additional black pepper vinegar sauce on the side for drizzling.

Nutrition Facts

Serving size	(3179.3g)

Amount per serving	% Daily Value*
Calories	6465.8

Total Fat 425.7g	0%
Saturated Fat 137.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1294.1mg	0%
Sodium 7276.2mg	0%
Total Carbohydrate 301.8g	0%
Dietary Fiber 24.9g	0%
Total Sugars 125.6g
Protein 360.6g	0%

Vitamin D 0IU	0%
Calcium 834.2mg	0%
Iron 31.6mg	0%
Potassium 6735.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 22.3%

Carbs: 18.6%