Main Course
Carolina BBQ Pulled Pork (Vinegar Based)
About this dish
This authentic Eastern Carolina pulled pork is all about the tangy, vinegar-pepper sauce that soaks into tender, smoky shreds of pork shoulder. It’s a slice of Southern tradition that’s perfect for a backyard gathering or a cozy Sunday dinner.
The recipe uses a simple dry rub and a long, low-and-slow cook to achieve that melt-in-your-mouth texture, finished with a bright, peppery vinegar sauce that sets it apart from sweeter BBQ styles.
Ingredients
UK and US measurements are both included for every recipe.
bone-in pork shoulder
protein4.5 kg
Imperial measurement: 9-10 lbs
kosher salt
spice60 ml
Imperial measurement: 1/4 cup
coarsely ground black pepper
spice60 ml
Imperial measurement: 1/4 cup
paprika
spice30 ml
Imperial measurement: 2 tablespoons
light brown sugar
other30 ml
Imperial measurement: 2 tablespoons
garlic powder
spice2 ml
Imperial measurement: 1 teaspoon
cayenne pepper
spice5 ml
Imperial measurement: 1 teaspoon
apple cider vinegar
liquid500 ml
Imperial measurement: 2 cups
water
liquid250 ml
Imperial measurement: 1 cup
red pepper flakes
spice30 ml
Imperial measurement: 2 tablespoons
salt
spice15 ml
Imperial measurement: 1 tablespoon
coarsely ground black pepper
spice15 ml
Imperial measurement: 1 tablespoon
Method
Apply Dry Rub
PT8HIn a small bowl, mix together the 1/4 cup kosher salt, 1/4 cup black pepper, paprika, brown sugar, garlic powder, and cayenne. Pat the pork shoulder dry with paper towels, then coat evenly with the rub. Wrap in plastic and refrigerate for at least 8 hours or overnight.
Prepare Smoker
PT15MSet up your smoker for indirect cooking at 225°F (107°C). Use apple or hickory wood for authentic Carolina flavor. If using a charcoal grill, set it up for indirect heat with a water pan.
Smoke the Pork
PT8HPlace the pork shoulder on the smoker grate. Smoke for about 8-10 hours, or until the internal temperature reaches 195-203°F (90-95°C) in the thickest part. Spritz with apple cider vinegar every hour if the surface looks dry.
Make the Vinegar Sauce
PT10MCombine apple cider vinegar, water, red pepper flakes, 1 tablespoon salt, and 1 tablespoon black pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for at least 30 minutes. Strain or leave as is.
Wrap and Rest
PT1HOnce the pork reaches temperature, wrap it tightly in heavy-duty foil and let it rest in a cooler for at least 1 hour before pulling.
Pull and Sauce
PT20MUnwrap the pork and shred it with two forks or bear claws, discarding any large fat pieces. Moisten with the vinegar sauce a little at a time—you want it tangy and juicy, not swimming. Serve immediately or keep warm.
Equipment
- Smoker or charcoal grill
- Instant-read thermometer
- Heavy-duty aluminum foil
- Mixing bowls
- Saucepan
- Basting brush or spray bottle (optional)
Nutrition facts
Tips
- For the most authentic Eastern Carolina flavor, use a whole hog or a large bone-in shoulder—the bone adds great flavor and helps retain moisture., Don't skip the long marination step, the dry rub needs time to penetrate the meat for deeper flavor.
- If you don't have a smoker, you can adapt this in a slow cooker or oven, though you'll miss the smoky scent. Add a few drops of liquid smoke to the cooking liquid if needed.
- The vinegar sauce will thin out a bit as it sits, if you notice the pepper flakes settling at the bottom, just give it a stir before using.
Serving suggestions
- Serve on soft hamburger buns with coleslaw and extra vinegar sauce on the side. Classic sides include baked beans, potato salad, and hush puppies.
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Recipe by
Hannah Parker
Specialises in American cuisineHannah makes apple pie with a lattice crust. She won a county fair ribbon at age 12.
Describe yourself in three words: Wholesome, lattice queen, apple-y.