Pickin' Pork

This is country pulled pork stripped to its essentials. A bone-in pork shoulder gets a long overnight bath in apple cider vinegar, the same acid that defines North Carolina barbecue. The vinegar tenderizes the meat, breaks down connective tissue, and seasons it from the inside out before any spice ever touches the surface. The next morning, two full jars of lemon pepper get pressed into the meat to form a thick, peppery crust, and the whole shoulder gets wrapped tight in foil and slow-roasted for at least 8 hours. Low heat, long time, no babysitting. The vinegar and rendered juices stay sealed inside the foil package, basting the pork as it cooks until the meat slips off the bone and pulls apart with two forks. Three ingredients. Patience does the rest of the work.

Pro Tips

• Use a bone-in pork shoulder (also called Boston butt). The bone adds flavor and helps the meat cook more evenly through the long roast.
• Pour the marinade off into a separate container before patting the meat dry. Save it for spritzing or for a tangy finishing splash before serving.
• Wrap the foil in two complete layers. A leaky package loses juice and dries out the pork over the long cook.
• Let the pork rest in its foil 30 minutes after pulling from the oven before unwrapping. The rest redistributes juices throughout the shoulder.

Variations

• Stir 2 tablespoons of brown sugar into the lemon pepper rub for a sweet-and-tangy crust.
• Finish under the broiler for 5 minutes after pulling for crispy bark on top.
• Pile onto toasted buns with cider vinegar slaw and pickle chips for proper Carolina sandwiches.