Entree: United States – Carolinas Piedmont – Carolina Pulled Pork BBQ (Slow-smoked shredded pork shoulder served with a tangy tomato-vinegar Piedmont-style barbecue sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 8 hrs

Additional 30 min

Total 9 hrs

Ingredients

- 1 bone-in pork shoulder, approx. 5 lb (2.3 kg) usable
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (15 g) smoked paprika
- 2 tbsp (36 g) coarse kosher salt
- 1 tbsp (6 g) ground black pepper
- 1 tbsp (9 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1 tsp (2 g) cayenne pepper (optional, to taste)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) apple cider vinegar (mop/wetting liquid)
- 1 cup (240 ml) water (mop/wetting liquid)
- 1 cup (240 ml) apple cider vinegar (for sauce)
- 1/2 cup (120 ml) ketchup
- 1/4 cup (50 g) packed light brown sugar (for sauce)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) freshly ground black pepper (for sauce)
- 1/2 tsp (1.5 g) crushed red pepper flakes (for sauce, adjust to taste)
- 12 hamburger buns
- 2 cups (150 g) shredded green cabbage (for coleslaw, optional)
- 1/2 cup (120 ml) mayonnaise (for coleslaw, optional)
- 2 tbsp (30 ml) apple cider vinegar (for coleslaw, optional)
- 1 tsp (5 g) sugar (for coleslaw, optional)
- Pickles or sliced onion, for serving (optional)

Instructions

1. Prepare the rub by mixing brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne. Rub the pork shoulder all over with vegetable oil, then coat thoroughly with the dry rub. Let rest refrigerated for at least 2 hours or overnight for best flavor.
2. Preheat your smoker to 225°F (107°C). If you do not have a smoker, preheat an oven to 300°F (150°C) and use a roasting pan covered tightly with foil.
3. Place the pork on the smoker grates fat-side up. Every 1.5–2 hours, baste lightly with a mop mixture of 1 cup apple cider vinegar mixed with 1 cup water. Maintain a steady 225°F (107°C) until the internal temperature reaches 195–205°F (90–96°C), about 8–10 hours depending on size and heat consistency. In the oven, roast covered for 5.5–7 hours until the same internal temperature.
4. While the pork cooks, make the Piedmont-style sauce: whisk together 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, Worcestershire sauce, black pepper, and red pepper flakes in a saucepan. Heat gently until sugar dissolves, then simmer 5 minutes. Adjust seasoning and set aside.
5. When the pork reaches temperature, remove it and let rest, tented, for 30 minutes. Use two forks to shred the meat, removing excess fat and bone. Toss shredded pork with some of the warm sauce to taste, reserving extra sauce for serving.
6. If desired, make quick coleslaw by tossing shredded cabbage with mayonnaise, apple cider vinegar, and sugar; season with salt and pepper.
7. Serve pulled pork on hamburger buns topped with extra sauce, coleslaw, pickles, or sliced onion.