You are here: Home » Recipes » Traditional Pulled Pork Traditional Pulled Pork Recipe by Favorite Recipes Press Yield 10 to 12 servings This tender and juicy pork is served with a delicious barbecue sauce. PrintEmail Ingredients Traditional Pulled Pork:2 teaspoons cayenne pepper1 tablespoon onion powder2 tablespoons garlic powder2 tablespoons black pepper2 tablespoons salt2 tablespoons paprika1 -- (6- to 8-pound) pork shoulder roast or Boston butt roast2 cups water1 1/2 cups apple cider vinegar3 tablespoons Worcestershire sauceEastern Carolina Barbecue Sauce:1 gallon (16 cups) vinegar1 cup sugar1 cup salt1 -- (18- or 20- ounce) bottle barbecue sauce1 -- (12- or 18-ounce) bottle ketchup1/2 to 1 -- (1-ounce) box red pepper1/2 to 1 -- (1-ounce) box black pepper Instructions To prepare the pork: Mix the cayenne pepper, onion powder, garlic powder, black pepper, salt and paprika in a bowl to make a dry rub. Place the pork in a 9×13-inch dish. Press the rub on all sides of the pork. Chill, covered, for 4 to 10 hours. Mix the water, vinegar and Worcestershire sauce in a large roasting pan with a lid. Place the pork in the mixture. Bake, covered, in a preheated 300F oven for 5 to 6 hours or until cooked through. Let stand until cool enough to handle. Shred the pork with a fork, discarding the fat, skin and bones. Serve with barbecue sauce and coleslaw. To prepare the barbecue sauce: Combine the vinegar, sugar, salt, barbecue sauce, ketchup, red pepper and black pepper in a bowl and mix well. Serve with smoked pork. Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).