Try this pulled pork as a baked potato topping: the vinegar-based sauce brightens up the earthy potatoes.

Devon-O'Brien
Devon O'Brien
EatingWell Magazine, September 2021

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Credit: Eric Wolfinger

Recipe Summary test

active:
30 mins
total:
2 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F.

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  • Combine 1 tablespoon brown sugar, paprika, 1 teaspoon salt, chili powder, garlic powder and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over pork and transfer to a roasting pan. Roast until the pork is very tender and an instant-read thermometer inserted in a thick chunk registers at least 180°F, 2 to 2 1/2 hours.

  • Transfer the pork to a clean cutting board; let rest for 15 minutes. Shred the pork and transfer to a large bowl.

  • Meanwhile, combine vinegar and crushed red pepper with the remaining 1 tablespoon brown sugar and 1/4 teaspoon each salt and pepper in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat. Add the sauce to the bowl and toss to coat the pork.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

250 calories; fat 13g; cholesterol 98mg; sodium 371mg; carbohydrates 5g; dietary fiber 1g; protein 26g; sugars 4g; niacin equivalents 4mg; saturated fat 5g; vitamin a iu 573IU; vitamin b6 1mg; potassium 362mg.
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