North Carolina Pulled Pork

• 5 lbs pork shoulder, bone in
• 2 cups white vinegar
• 23 cup ketchup
• 13 cup granulated sugar
• 14 cup honey
• 12 teaspoon cayenne pepper
• 12 teaspoon salt
• 1 teaspoon frshly ground black pepper

1. Wrap pork shoulder in a double layer of aluminum foil, sealing well.
2. Place in a roasting pan.
3. Roast in a preheated 500 oven for 20 minutes.
4. Reduce heat to 250 and continue roasting for 6-7 hours, turning the roast over every hour.
5. Allow roast to cool.
6. Shred meat into a large bowl, removing bone and fat.
7. Simmer vinegar, ketchup, sugar, honey, cayenne, salt and pepper for 10 minutes.
8. Add shredded pork to sauce and simmer additional 30-60 minutes or until all liquid has evaporated.
9. Serve on split buns topped with creamy coleslaw.

pork shoulder, white vinegar, ketchup, sugar, honey, cayenne pepper, salt, frshly ground black pepper

Taken from www.food.com/recipe/north-carolina-pulled-pork-86952 (may not work)