Description
Carolina pulled pork is a different animal from the sweet, Kansas City-style BBQ most people know. In Eastern North Carolina, the pork gets doused in a sharp, vinegar-based sauce that cuts through the fat and makes you want bite after bite. No thick, sugary sauce — just tangy, peppery vinegar, slow-cooked pork, and a soft bun topped with coleslaw. It is arguably the purest form of American barbecue.
Ingredients
Units
Scale
- 4 lbs bone-in pork shoulder (Boston butt)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1/3 cup distilled white vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth
- 8 soft hamburger buns
- Coleslaw for topping
Instructions
- Mix paprika, garlic powder, onion powder, 1 tablespoon brown sugar, 2 teaspoons salt, pepper, and cayenne. Rub generously over the pork shoulder, working it into all the crevices. Wrap in plastic and refrigerate at least 4 hours or overnight.
- Preheat oven to 300°F. Place the pork in a Dutch oven and pour the chicken broth around it. Cover tightly with foil and then the lid.
- Braise for 4 to 5 hours until the pork is fall-apart tender and reaches an internal temperature of 200°F.
- While the pork cooks, make the Carolina vinegar sauce: whisk together apple cider vinegar, white vinegar, 1 tablespoon brown sugar, red pepper flakes, salt, and pepper. Let it sit at room temperature while the pork cooks.
- Remove the pork and shred with two forks, discarding the bone and excess fat. Strain the braising liquid and skim the fat.
- Toss the shredded pork with the vinegar sauce and enough braising liquid to keep it moist.
- Pile the pork on soft buns and top with a generous mound of coleslaw. Serve with extra vinegar sauce on the side.
Notes
- The vinegar sauce is meant to be assertive — it should make you pucker slightly. That acidity is what cuts through the richness of the slow-cooked pork.
- Bone-in pork shoulder produces significantly more flavor and moisture than boneless. The bone also tells you when it is done — it should slide out cleanly.
- This freezes beautifully. Portion the dressed pork into freezer bags and it will keep for 3 months. Thaw overnight and reheat in a covered skillet.
- Prep Time: 20 minutes
- Cook Time: 290 minutes
- Category: Main Course
- Cuisine: BBQ
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6
- Sodium: 790
- Fat: 20
- Carbohydrates: 28
- Fiber: 1
- Protein: 40
- Cholesterol: 115