North Carolina Pulled-Pork Barbecue
- 3 ½ cups cider vinegar
- 1 ½ tablespoons hot red-pepper flakes
- 1 8- to 10-pound bone-in pork shoulder roast (preferably butt end) with skin
- 1 ½ tablespoons sugar
Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches. While sauce cools, score pork skin in a crosshatch pattern with a sharp kni...