Chopped Pork, North Carolina Vinegar Recipe

Trim, season, and sear

Pat the pork dry with paper towels. Trim excessive fat if desired but leave some for flavor. Rub the entire roast with the kosher salt, black pepper, smoked paprika, and granulated garlic. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the vegetable oil. When the oil shimmers, sear the pork on all sides until well browned, about 4–6 minutes per side — use tongs to rotate. Sear both large faces and edges to develop a deep crust.

Braise the pork

After searing, add 1 cup water or low-sodium chicken stock to the pot (this will deglaze and create steam). Cover the pot with a tight-fitting lid and reduce heat to low for stove-top braising, or place the covered pot in a 300°F (150°C) oven. Cook until the pork is fall-apart tender and an instant-read thermometer reads about 195–205°F (90–96°C) in the thickest part, about 3.5–4.5 hours depending on size. Check once or twice and add a splash of water if the pot runs dry.

Rest and chop

Remove pork to a large rimmed baking sheet or cutting board and let rest uncovered for 15–20 minutes to allow juices to redistribute. Using two forks, meat claws, or a knife, shred/chop the pork into bite-sized pieces (North Carolina chopped pork is finely broken up rather than long shreds). Discard large pieces of fat or bone. Reserve any juices on the tray.

While the pork is braising (or in the last 20 minutes), combine the apple cider vinegar, distilled white vinegar, water, and light brown sugar in a medium bowl or saucepan. Whisk until the sugar dissolves.

Stir in the hot sauce, crushed red pepper flakes, kosher salt, black pepper, finely minced onion, and minced garlic. Taste and adjust heat or sweetness — the sauce should be tangy, fairly thin, and quite peppery. If you prefer a milder sauce, reduce crushed red pepper and hot sauce.

If you want the bite of raw onion tempered, you can warm the sauce in a small pan over low heat for 3–5 minutes (do not boil) to soften the onion and mellow flavors, then cool slightly before using. Otherwise use as-is for a bright sharp sauce.

Place the chopped pork in a large mixing bowl. Pour 1/2 to 3/4 cup of the vinegar sauce over the pork and toss to combine; add more sauce to taste. Reserve extra sauce in a serving bowl so diners can add more.

If using, fold 1–2 cups of coleslaw into some of the pork for sandwiches or serve slaw on the side. Toast buns lightly on a hot skillet or grill for 1–2 minutes, if desired.

Pile chopped pork onto buns (about 1/2 lb cooked pork per sandwich). Top with chopped pickles and additional vinegar sauce or a spoonful of coleslaw. Serve immediately with remaining sauce on the side.

Leftovers: Store pork and sauce separately in airtight containers in the refrigerator up to 4 days. Reheat pork gently in a covered pan with a splash of water or sauce; add fresh vinegar sauce before serving to refresh the flavors.