Pork thighs braise low and slow in Carolina vinegar sauce until they shred, then finish under the broiler to caramelize. The shelf gives you most of the sauce already built, so this is weeknight pork with barbecue flavor ready in under two hours, no smoker needed.

Serves 2. 110 minutes, 15 at the stove.

About 940 calories a serving, 101 g protein, 55 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Pat 2 pounds pork thighs dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sear them skin-side down until the skin is golden and sticks to the pan, about 6 minutes, then turn and sear the other side for 3 minutes more until browned.
2. Pour 1 cup Carolina vinegar sauce over the thighs, reduce heat to low, cover, and braise for about 90 minutes until the meat pulls easily from the bone and the sauce darkens.90 min
3. Transfer the thighs to a cutting board and pull the meat into shreds, discarding skin and bone. Return the shredded meat to the skillet and stir to coat in the reduced sauce.
4. Turn on the broiler and transfer the skillet to the top rack for 3 to 4 minutes until the top caramelizes and bubbles at the edges.4 min

Note Serve over rice or coleslaw to soak up the sauce. Leftovers keep three days covered in the fridge and are just as good cold or reheated gently in a low oven. Stretch with a side of pickled onions and cornbread.