Carolina Pulled Pork Recipe
Make Carolina Pulled Pork Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Brine
Dry Rub
Carolina-Style Vinegar Sauce (Eastern Carolina style)
Finishing & Serving
Method
Pork & Brine
- 1
Prep pork
Trim excess skin and large fat cap from the pork shoulder, leaving a thin layer of fat for flavor. Pat the pork dry with paper towels. If the shoulder is tied, leave intact for now.
- 2
Optional quick brine (overnight or 4–6 hours)
Combine 1 tbs kosher salt, 2 tbs brown sugar, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder with 2 cups water until dissolved. Submerge pork in the brine in a nonreactive container or zipper bag and refrigerate 4–12 hours. Remove from brine, rinse briefly under cold water, and pat dry.
- 3
Allow to come to temperature
If brined, take pork from fridge 45–60 minutes before cooking to come closer to room temperature for more even cooking.
Dry Rub
- 4
Make the binder and rub
Spread 2 tbs yellow mustard evenly over the entire surface of the pork (mustard acts as a binder and mellows during cooking). In a small bowl, combine 2 tbs light brown sugar, 2 tsp paprika, 1 tbs kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Mix thoroughly.
- 5
Apply rub
Generously press the dry rub onto all surfaces of the pork, working it into crevices. Reserve any excess rub for seasoning the pan or for later use.
Cooking (low and slow)
- 6
Preheat oven or smoker
For oven method: preheat to 275°F (135°C). For smoker: preheat to 225–250°F (107–121°C) using hardwoods like hickory or apple for a mild smoke.
- 7
Set up for roasting
Place pork fat-side up on a rack set inside a roasting pan or sheet pan with sides. Add 1–2 cups of water or 1 cup apple cider vinegar plus 1 cup water to the bottom of the pan to keep the environment moist. Insert a probe thermometer into the thickest part of the pork away from bone.
- 8
Cook low and slow
Roast or smoke until internal temperature reaches 195–205°F (90–96°C). At 275°F this typically takes about 1.25–1.5 hours per pound; at 225–250°F on a smoker it can take longer. For a 4-lb shoulder estimate 6–7.5 hours at 275°F or 8–10 hours on a cooler smoker. Every 60–90 minutes, spritz or baste the pork with apple cider vinegar to keep the exterior moist.
- 9
Wrap for tenderness (optional stall method)
When the pork reaches about 160–165°F and the exterior has developed color, tightly wrap the pork in heavy-duty aluminum foil or butcher paper with 1–2 tbs butter and a splash (2–4 tbs) of apple cider vinegar or pan liquid. Return to oven/smoker and continue cooking to 195–205°F.
- 10
Rest
When the pork reaches target temperature, remove from heat and let rest, still wrapped, for 30–60 minutes. This allows juices to redistribute and makes shredding easier.
Carolina-Style Vinegar Sauce (Eastern Carolina style)
- 11
Make the sauce
In a small saucepan combine 1 cup apple cider vinegar, 2 tbs light brown sugar, 1 tsp kosher salt, 1 tsp crushed red pepper flakes and 1 tsp freshly ground black pepper. Bring to a gentle simmer over low heat, stirring until sugar and salt dissolve, about 2 minutes. Remove from heat and stir in up to 2 tbs water to adjust intensity and taste. Cool slightly before using.
- 12
Adjust to taste
Taste the sauce and adjust sugar, salt or pepper flakes to preference — Eastern Carolina sauce should be sharp, tangy and thin enough to soak into pulled pork.
Shredding & Finishing
- 13
Shred the pork
Unwrap the rested pork and transfer to a large cutting board or roasting pan. Using two forks, meat claws, or gloved hands, pull the meat apart into shreds, discarding any large pieces of fat and the bone. Work quickly while still warm so the fat stays loose and the meat pulls cleanly.
- 14
Moisten and season
Combine shredded pork with 2 tbs unsalted butter and 1/2 cup of the prepared vinegar sauce (add more to taste). Toss gently to coat; add pan juices if available for extra moisture. Taste and adjust with additional salt, black pepper, or a splash of straight apple cider vinegar if it needs more tang.
- 15
Warm buns and assemble
Butter the cut sides of buns with the remaining 2 tbs butter and toast in a skillet or oven until golden. Pile warm pulled pork onto buns, drizzle with additional vinegar sauce, add a spoonful of coleslaw if desired, and finish with a light smear of yellow mustard if using. Garnish with chopped parsley.