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Source: Florida Department of Citrus

North Carolina-Style Pulled Pork with Florida Orange Barbecue Sauce
The vinegar-based barbecue sauce makes this “North Carolina-style barbecue.” Whatever you call it, it's finger-licken' good!
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Serves: 6
Prep Time: 15 minutes
Cook Time: about 6 hours
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Pulled pork
2 pounds Boston butt pork roast
Salt and freshly ground black pepper
1 1/2 cups distilled white vinegar
1 cup orange juice
2 tablespoons sugar
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon grated orange zest
1 teaspoon dry red pepper flakes
1 teaspoon ground black pepper
6 hamburger buns

To make the pork: Preheat a smoker to 250° F.

Season the Boston butt generously with salt and pepper and smoke it for about 6 hours or until fork tender.

To make the sauce: In a small saucepan, mix together the vinegar, orange juice, sugar, salt, garlic powder, orange zest, pepper flakes, and black pepper. Bring to a simmer and stir a few times. Remove from the heat and let the sauce cool completely.

Shred the pork with 2 forks or your fingers and mix it with a third or so of the sauce. You might want to use more sauce. It’s up to you. Spoon the sauce and meat on the buns and serve the remaining sauce on the side.

Note: To cook the pork in a slow cooker: Put 2 sliced yellow onions in the bottom of a slow cooker. Season the pork butt with salt and pepper and then put on top of the onions. Add 2 cups of orange juice and 2 teaspoons of liquid smoke. Cook on low for 6 hours or until pork is fork tender. Serve with the sauce as described above.

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