Direction

1. Preheat your oven to 325°F (165°C).

2. In a small bowl, mix together the brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, paprika, chili powder, black pepper, and salt to make a dry rub.

3. Take the pork shoulder and pat it dry with paper towels.

4. Rub the dry rub all over the pork shoulder, making sure to cover all sides evenly.

5. In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.

6. Once the oil is hot, add the pork shoulder and sear it on all sides until it is browned, about 8-10 minutes.

7. Remove the pork shoulder from the pot and set it aside on a plate.

8. In the same pot, add 1 cup of apple cider vinegar and scrape any browned bits from the bottom of the pot.

9. Place the pork shoulder back in the pot, cover it with a lid, and transfer it to the preheated oven.

10. Let the pork cook for about 2 hours, or until it is fork-tender and falls off the bone.

11. Remove the pot from the oven and let it cool for a few minutes.

12. Using two forks, shred the pork into bite-sized pieces.

13. Serve the Carolina-style pork barbecue on a bun or with your favorite side dishes. Enjoy!