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Loading...A true Carolina classic, this pulled pork is dry-rubbed, slow-smoked over hardwood until meltingly tender, then tossed in a tangy vinegar-based sauce. The result is smoky, juicy, and packed with bright acidity that defines Eastern North Carolina barbecue. Pile it onto soft buns with a scoop of crunchy slaw for the ultimate backyard sandwich.
Prep Time30 mins
Cook Time480 mins
Total Time510 mins
Servings8
Yield8 servings (about 6 lbs cooked pork)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 34 gCarbs
- 2 gFiber
- 12 gSugar
- 38 gProtein
- 980 mgSodium
- 690 mgPotassium
- 105 mgCalcium
- 3.5 mgIron
- 5 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the pork and dry rub
- 1 (4 to 5 lb) bone-in pork shoulder (Boston butt)
- 3 tbsp brown sugar, packed
- 2 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp coarsely ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
For the vinegar barbecue sauce
- 2 cups apple cider vinegar
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tbsp red pepper flakes
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 tsp crushed red pepper
- 1 tsp hot sauce (such as Texas Pete)
For serving
- 8 soft hamburger buns
- 1 cup creamy coleslaw
- Dill pickle slices, optional
Directions
- Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl. Pat the pork shoulder dry with paper towels, then generously coat all sides with the rub, pressing it into the meat. Let the seasoned pork sit at room temperature for 30 minutes while you prepare the smoker.
- Prepare your smoker for indirect cooking at 225°F to 250°F using hickory or oak wood chunks for authentic Carolina flavor. Place the pork shoulder fat-side up on the grate, close the lid, and smoke undisturbed for the first 2 hours to develop a deep mahogany bark.
- After 2 hours, begin spritzing the pork every 45 minutes with apple juice or cider vinegar to keep the surface moist and help the bark set. Continue smoking until an instant-read thermometer inserted into the thickest part of the shoulder reads 195°F to 205°F, typically 8 to 10 hours total depending on size.
- Meanwhile, make the vinegar sauce by whisking together the apple cider vinegar, water, brown sugar, red pepper flakes, salt, black pepper, crushed red pepper, and hot sauce in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from heat and let cool to room temperature.
- Transfer the smoked pork shoulder to a large cutting board or sheet pan, tent loosely with foil, and let rest for at least 30 minutes to allow the juices to redistribute through the meat.
- Using two forks or heat-resistant gloves, pull the pork apart into bite-sized shreds, discarding the bone and any large pieces of fat. Place the pulled pork in a large bowl and pour about 1 cup of the vinegar sauce over the top, tossing gently to coat; add more sauce to taste.
- Serve the Carolina pulled pork piled high on soft hamburger buns, topped with a generous spoonful of creamy coleslaw and pickle slices if using. Pass the remaining vinegar sauce at the table for drizzling.
Cook’s Notes
- Use hickory or oak wood for the most authentic Carolina smoke flavor; fruit woods like apple or cherry add a sweeter note if preferred.
- Resist the urge to lift the lid during the first 2 hours of smoking—consistent temperature and smoke are key to building a flavorful bark.
- The internal temperature will plateau around 160°F to 170°F (the stall); be patient and do not increase the heat, as pushing through the stall yields the most tender meat.
- Leftover pulled pork freezes beautifully for up to 3 months; store in portions with a little extra vinegar sauce to keep it moist when reheating.
- For a Western North Carolina (Lexington) twist, add 1/2 cup of ketchup to the vinegar sauce for a slightly sweeter, tomato-forward profile.
