North Carolina Pulled-Pork

Spending my summers as a child in North Carolina I loved all the southern food including pulled pork sandwiches.  This recipe from Gourmet is from Eastern North Carolina.  I have tried the recipe 3 times and works well in your oven.

North Carolina Pulled Pork:
Pre-Heat Oven:  350 Degrees

3 1/2 cups cider vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons red pepper flakes
Cook Vinegar sauce in a medium sauce pan cook the vinegar sauce for 5 minutes or until all the sugar has dissolved on medium heat.

1 8-10# bone-in-shoulder pork roast (best made with the butt end with skin)
1 tablespoon kosher salt
1 teaspoon fresh black pepper
1 cup water

Wash the pork under cold water and pat dry with a paper towel.  Place the pork roast in a roasting pan fitted with a wire rack.  Salt and pepper the pork roast all over.  Add one cup of water to the bottom of the pan.  Cover the pork with parchment paper and then foil and cook for 1 hour on 350 degrees.  Uncover and then pour 1 cup of the vinegar sauce on the pork.  Return the roast covered to the oven for another hour and then baste the roast with another cup of vinegar sauce.  Cover and return to the oven for another 2 hours.  You can add 1/2 cup a water at a time to the bottom of the pan to keep the pork moist.  Uncover the pork roast and return to the oven for another 45 minutes until the meat is crisp and the pork temperature has reached 165 degrees (around 5 hours of cooking).  Allow the pork roast to rest for 20 minutes before you cut into it.  Serve the sliced pork on hot rolls and your favorite BQ sauce.