South Carolina´s Pulled Pork Burger

I´ve been searching for ways to use up my Apple Cider Vinegar for the

longest time.  Apart from drinking them straight up with water for detoxing

purposes and using it as a household cleansing agent itself, I have not come

across any recipes in my cookbook that requires them nor have I tasted

anything distinctive with it. So when I came this recipe with Apple Cider

Vinegar being mentioned, I was utterly thrilled! What makes it even more

exciting to me is that, it is used as a marinade for pork base dish where my

husband and I love dearly. 

This dish is apparently famous in South Carolina - do correct me if I am

wrong as I´ve never ventured anywhere near States before, so anyway, 

I´ve read about them around the blogsphere and naturally, I got really curious. 

It warrants a trial and so I did a few weeks back when an occassion was

called for.  The recipe calls for a good cut of meat with streaks of fat in it. 

I reckon the fat is essential to give it a moist texture but I like experimenting

around with the choices of cuts available.

Here´s what I did.  

1)  Mix 1/2 cup apple cider vinegar, 1/2 cup vegetable oil, 3 tablespoons

     Dijon mustard, 1 tablespoons maple syrup, 2 teaspoons Worcestershire

     sauce, 1 teaspoons table salt and 1 teaspoons crushed red pepper flakes

     in a bowl.

2)  Rub them onto 1.5kg of pork meat and let it marinade for at least 3 hours

     or up to 3 days.

3)  Let the meat rest for at least 30 minutes (depending how big cut is your
     meat) after removing from the fridge.  Preheat your oven at 150C.
4)  Let it roast in the oven between 75 to 90 minutes.  Once done, remove 
     from oven and set aside to cool.
5)  Pull them into stripes or roughly chopped them into stripes before serving 
     them in burger buns.

The verdict - I love it!