Entree: United States – American BBQ Belt – Carolina Pulled Pork

Serving Size: 8

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 3 hrs

Total 9 hrs 30 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder (Boston butt), trimmed of excessive fat
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (18 g) kosher salt
- 1 tbsp (8 g) freshly ground black pepper
- 1 tbsp (7 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) dry mustard (mustard powder)
- 1/2 tsp (1.5 g) cayenne pepper (optional, adjust heat)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 1 cup (240 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) brown sugar (for sauce)
- 1 tsp (4 g) crushed red pepper flakes
- 1 tsp (6 g) kosher salt (for sauce)
- 1 tsp (2 g) freshly ground black pepper (for sauce)
- 1 tbsp (15 ml) Worcestershire sauce or a few dashes hot sauce (optional)
- 8 hamburger buns or sandwich rolls (optional, for serving)

Instructions

1. Combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, and cayenne in a bowl to make the dry rub. Pat the pork shoulder dry and rub the spice mixture all over, coating thoroughly. Cover and refrigerate at least 2 hours or overnight for best flavor.
2. Prepare a smoker to maintain 225°F (107°C) using hickory, oak, or pecan wood if smoking; alternatively preheat an oven to 300°F (150°C) for a no-smoke method. Let the rubbed pork come to room temperature while the cooker heats.
3. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and sear the pork shoulder on all sides until browned (2–3 minutes per side). Transfer the pork to the smoker rack or to a roasting pan (if using oven).
4. If smoking: place pork directly on the smoker and cook at 225°F (107°C), spritzing with a mixture of 1/2 cup apple cider vinegar and 1/4 cup water every 60–90 minutes to maintain moisture. If oven-roasting: add 1/4 cup apple cider vinegar mixed with 1/4 cup water to the bottom of the roasting pan, cover tightly with foil, and roast.
5. Cook until the internal temperature of the pork reaches 195–205°F (90–96°C) and the meat pulls apart easily—typically 6–10 hours in a smoker or 4–6 hours in the oven depending on size and heat consistency. If a bark forms and you want to speed through the stall, wrap the pork in foil (the “Texas crutch”) once it hits ~160°F (71°C).
6. Remove the pork and let it rest wrapped for 30–45 minutes. Meanwhile, make the vinegar sauce: whisk together 1 cup apple cider vinegar, 1/4 cup water, 2 tbsp brown sugar, crushed red pepper flakes, 1 tsp salt, 1 tsp black pepper, and Worcestershire or hot sauce if using.
7. Shred the pork with two forks, discarding large pieces of excess fat and bone if present. Mix shredded pork with the vinegar sauce to taste—start with 1/3 cup and add more for tanginess. Serve piled on buns or plates with additional sauce on the side.