Vinegar-based pulled pork is the only way we will eat pulled pork. Period. We don’t do “barbecue sauce” for this. It’s vinegar all the way for us.
That being said, here is the recipe that we use for both boston butts and ham roasts. Both work well for this recipe. The only difference between the cuts is that our boston butts are boneless and more marbled while the ham roasts are bone-in with more of the fat on the outside edge of the roast. Either way, once you cook them thoroughly they pull apart easily and you can add as much or as little of the liquid fat as you want back in.
Start with a 3-4 lb boston butt or ham roast.
For the roast:
1. Quarter 2 onions and place in the bottom of the crock pot.
2. Combine 2 tbsp brown sugar, 1 tbsp smoke paprika, and 2 tsp salt in a small bowl.
3. Rub mixture all over roast and place in crock pot on top of onions.
For the sauce:
1. Combine 1/3 cup apple cider vinegar, 1/3 cup Worcestershire sauce, 1 1/2 tsp crushed red pepper flakes, 2 tsp sugar, 1/2 tsp dry mustard, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp chipotle chile pepper into a small bowl.
2. Pour 1/2 of this mixture over the roast in the crock pot.
3. Cook roast on high for 6 hours or low for 12 hours.
4. Remove roast to serving dish. With two forks, pull meat apart into shreds. Add fat from crock pot to taste. Pour remaining sauce over shredded meat. If you want, you can shred the cooked onions in with the meat as well.
We enjoy this topped with vinegar-based cole slaw (not mayo-based!) and sometimes with and sometimes without buns. This goes well with potato salad and baked beans as a deliciously relaxed summer-time meal!