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Pulled Pork with Vinegar BBQ sauce (6/19/2009)

Pulled Pork with Vinegar BBQ sauce

3-5 lbs. Pork Shoulder or Butt roast
2 tablespoons vegetable oil
½ can beer

Dry Rub:
2 tablespoons cumin
2 tablespoons brown sugar
4 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne powder
2 tablespoons salt
2 tablespoons black pepper, ground
½ tsp. onion powder
½ tsp. garlic powder

Carolina Vinegar Barbecue sauce
1 cup white vinegar
1 cup apple cider vinegar
½ cup brown sugar, packed
1 tsp. cayenne pepper
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper, ground

To make pulled pork: Spread dry rub all over the pork butt and cover with plastic wrap and refrigerate at least 6-8 hours, or overnight. Remove roast from refrigerator and bring to room temperature. Heat 2 tablespoons oil in large saucepan to medium heat. Sear roast on all sides, then place in crockpot. Add ½ can of beer. Cook on low 8-10 hours. Remove from crock and shred meat. Serve on buns and pour on vinegar bbq sauce as desired. You can also try topping with coleslaw.

For BBQ Sauce: Mix ingredients together and heat until sugar dissolves. Let cool and store in refrigerator.

This week's recommended wine from Van's Liquor Store in East Dubuque-Chateau Ste Michelle Riesling, 750ml. $5.99 through 6/22/09.

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