Nothing could be finer....

     "Nothing could be finer than to be in Carolina..."  so the song goes.  And one of life's finest comfort foods is North Carolina Pulled Pork.  I have found a wonderful recipe for an authentic pulled pork from the Tar Heel State that creates a succulent, smoky meat with a tangy vinegar-based sauce.  The secret to the recipe, claims America's Test Kitchen Slow Cooker Revolution cookbook, is to cook the pork with smoked ham hocks.  

     Here is the recipe:

North Carolina Pulled Pork

6 Tbsp dark brown sugar (divided)                      3 smoked ham hocks, rinsed

1/4 cup sweet paprika                                           2 cups low sodium chicken broth

2 Tbsp chili powder                                               1 cup cider vinegar

1 Tbsp ground cumin                                            3/4 cup ketchup

salt & pepper                                                          1 1/2 tsp liquid smoke
                                           1-5 pound boneless pork butt roast
                                           trimmed and quartered

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 teaspoons salt, and 1 tablespoon pepper in bowl.  Using fork, prick pork all over, Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.

2. Place ham hocks in slow cooker.  Unwrap pork and place on top of hocks.  Pour broth over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.

3. Transfer pork and hocks to large bowl, let cool slightly, then shred into bite-size pieces, discarding skin, bones, and excess fat; cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon (or fat separator-Vinny note).

4. Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20 to 30 minutes.  Whisk in vinegar, ketchup, liquid smoke, and remaining 3 tablespoons sugar and bring to simmer.  Season with salt and pepper to taste.

5. Toss shredded pork with 1 1/2 cups sauce; add more sauce as needed to keep meat moist. Serve with remaining sauce.