Entree: United States – North Carolina / Southern United States – North Carolina Pulled Pork BBQ

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 10 hrs

Additional 1 hr

Total 12 hrs

Ingredients

- 1 bone-in pork shoulder (Boston butt), approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) kosher salt
- 2 tbsp (16 g) coarse ground black pepper
- 1 tbsp (9 g) smoked paprika
- 2 tsp (8 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- Hardwood coals and hickory or oak wood chunks for smoking (no precise measure)
- 1 cup (240 ml) apple cider vinegar (for mop/spritz and sauce)
- 1/3 cup (80 ml) distilled white vinegar (for sauce)
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) hot sauce (optional, to taste)
- 1 tsp (2 g) red pepper flakes
- 1 tsp (5 g) coarse salt (for sauce)
- 6 soft hamburger buns or slider rolls
- 4 cups (360 g) green cabbage, thinly shredded (for slaw)
- 1 cup (110 g) carrot, shredded (for slaw)
- 1/2 cup (120 ml) apple cider vinegar (for slaw dressing)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (12 g) granulated sugar (for slaw)
- 1/2 tsp (2 g) coarse salt (for slaw)
- Freshly ground black pepper to taste (for slaw)

Instructions

Short Description:
Slow-smoked pork shoulder pulled and dressed in a classic North Carolina vinegar-and-pepper sauce, served on soft buns with a crisp vinegar slaw for a complete Southern main course.

Regional Notes:
This is the Eastern North Carolina style built around a sharp, thin vinegar-and-red-pepper sauce rather than tomato-based sauces. The pork is traditionally smoked low and slow over hardwood coals (hickory or oak) to develop smoke flavor; the bright vinegar sauce and tangy slaw cut the richness for an authentic regional balance.

1. Prepare the pork: Trim any excessive fat, leaving a thin fat cap. Pat the shoulder dry. Mix kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Rub the mixture evenly over the entire pork shoulder; let sit refrigerated 1–2 hours or up to overnight for deeper seasoning.
2. Prepare smoker: Preheat a charcoal smoker or offset smoker to a steady 225–250°F (107–121°C). Load hardwood coals and add hickory or oak chunks for smoke. Aim for indirect heat and consistent smoke.
3. Begin smoking: Place the pork shoulder fat side up on the smoker grate over indirect heat. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Maintain smoker temperature at 225–250°F (107–121°C).
4. Mop/spritz (optional but traditional): In a spray bottle, combine 1 cup (240 ml) apple cider vinegar with 1/4 cup (60 ml) water. Every 60–90 minutes during the first 4–6 hours, spritz the pork lightly to keep the surface moist and help the rub set. Continue smoking until internal temperature reaches approx. 160–170°F (71–77°C); this can take 4–6 hours depending on smoker and meat.
5. Wrap for stall (Texas crutch-style, optional): When the pork hits the stall around 160–170°F (71–77°C), you may wrap tightly in heavy-duty foil or butcher paper to speed cooking and retain moisture. Return to smoker.
6. Finish to pull: Continue smoking (wrapped or unwrapped) until the internal temperature reaches 195–205°F (90–96°C) and the meat is tender and pulls easily with forks. Total cook time typically 8–12 hours for a 5 lb (2.3 kg) shoulder.
7. Rest: Remove pork from smoker and keep wrapped. Let rest in a cooler or warm place for 45–60 minutes to allow juices to redistribute.
8. Make the vinegar-pepper sauce: While the pork rests, whisk together 1 cup (240 ml) apple cider vinegar, 1/3 cup (80 ml) distilled white vinegar, 1/4 cup (50 g) granulated sugar, 2 tbsp (30 ml) Worcestershire sauce, 1 tbsp (15 ml) hot sauce (if using), 1 tsp (2 g) red pepper flakes, and 1 tsp (5 g) coarse salt. Adjust sugar and heat to taste; the sauce should be tangy and pepper-forward. Keep warm or room temperature.
9. Make the vinegar slaw: In a bowl combine shredded cabbage and carrot. Whisk apple cider vinegar 1/2 cup (120 ml) with 2 tbsp (30 ml) vegetable oil, 1 tbsp (12 g) sugar, 1/2 tsp (2 g) salt, and freshly ground black pepper to taste. Toss with cabbage and carrot and let sit at least 15 minutes to soften and meld flavors. Chill if making ahead.
10. Pull the pork: Unwrap the rested pork and use two forks or meat claws to shred the meat, discarding large pieces of fat and bone. Mix in several ladles of the vinegar-pepper sauce to moisten and flavor the pulled pork, adding more sauce as desired; leave some sauce on the side.
11. Assemble and serve: Toast buns briefly if desired. Pile 1 to 1.5 cups (approx. 150–225 g) pulled pork per bun (adjust for appetite), top with a generous spoonful of vinegar slaw, and drizzle additional sauce. Serve remaining sauce and slaw on the side with any extra buns.
12. Suggested accompaniments (optional): For a complete Southern meal, serve with extra pickles, baked beans, or a wedge of cornbread.