A friend recently posted on FB a recipe for pulled pork chili that was a big hit with her family. She had used some pulled pork she bought but also put the recipe for Carolina BBQ pork. I remembered my 6-pound pork loin growing old in the freezer (bought on sale around Christmas) and determined that this would be a good way to “use it up” and I make second-and even third-generation meals from it!
2 cups apple cider vinegar
1 cup dark brown sugar
2 tablespoons peppercorns, crushed
1/2 tablespoon Kosher salt
1 tablespoon mustard powder*
6-pound pork shoulder roast**
Mix vinegar, sugar, peppercorns, salt & mustard.
Place meat fat side up in a crockpot. Pour the sauce over the top. Cook on low for 10 hours. (Alternately, you can bake the roast: Place meat in a large casserole dish. Pour the sauce over & cover with foil. Bake @ 250 for 7 hours or to 190 degrees F.)
Transfer the meat to another pan, pull apart. Set aside for chill until ready to use.
Pour the juice from the crockpot or pan into bowl & set aside to cool. Chill until ready to make chili or ready to serve the meat. (Strain the sauce & drain off the fat to moisten the pork if you’re having sandwiches.)
*I didn’t have dry mustard, so after looking online, I substituted 3 TBS Dijon mustard.
**I had a pork loin.
The first night we had sliced pork.
The second night we had pork-stuffed baked potatoes! (Recipe: Bake potato in microwave; split. Chop and heat pork with juice. Put on top. Grate cheese. Done!)
The third night we had red beans and pork! (Recipe: Chop a cup or so of pork and add to Auntie Em’s New Orlean’s Red Beans , and serve over Granny’s cornbread. It was so fast and easy I didn’t even take any pictures.