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You are going to love this tangy, vinegary version of East Carolina Barbecue Sauce for Pulled Pork. It is absolute perfection!  Sunday night I tossed a seven-pound pork shoulder in my Dutch oven, turned on the oven at 220 degrees, covered the pot and didn't take it out until morning (about 10-11 hours). Honestly, this is the easiest way to make pulled pork.  I always add about three cups of water to my pot and I lazily season the water (not even the meat) with salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika and smoked paprika.  It easily flavors

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