Chopped Pork Recipe

Prepare and Season

Pat the pork shoulder dry with paper towels. Combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon granulated sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a small bowl. Rub the spice mixture evenly all over the pork, massaging it into crevices. Let sit at room temperature 30 minutes (or refrigerate up to overnight, uncovered for better bark).

Sear (optional)

Preheat oven to 300°F (150°C). Heat 2 tablespoons vegetable oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until well browned to add flavor. Remove pork and set aside.

Braise

Pour 1 cup water into the Dutch oven and scrape up browned bits. Return pork to the pot, fat side up. Cover with a tight-fitting lid and place in the preheated oven. Roast for 3 to 3½ hours, or until the pork is fork-tender and reaches an internal temperature of about 195–205°F (90–96°C) — it should pull apart easily. Check once halfway through and baste with pan juices if desired.

Rest and Chop

Remove pork to a cutting board and let rest 15–20 minutes, loosely tented with foil. Using two forks or meat claws, shred the pork into bite-sized pieces. For a more traditional North Carolina 'chopped' texture, use a large chef's knife to roughly chop the shredded meat into smaller, evenly sized pieces (about 1/2–3/4 inch). Reserve 1/2 cup of braising liquid for mixing with the vinegar sauce if desired.

While the pork is resting (or earlier), whisk together 1 cup apple cider vinegar, 1 cup distilled white vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon red pepper (cayenne) powder, 1 teaspoon hot red pepper flakes, 1 teaspoon light brown sugar, and 1 teaspoon Worcestershire sauce (if using) in a bowl. Taste and adjust heat or sweetness to your preference. If you like a slightly mellower sauce, add up to 2 tablespoons of reserved pork braising liquid and whisk to combine.

To dress the pork: put the chopped pork into a large bowl and pour 1/2 cup of the vinegar sauce over it. Toss to coat. Serve additional sauce on the side for guests to add more heat/vinegar as desired.

In a large bowl combine 6 cups shredded green cabbage, 1 cup shredded carrots, and 1/2 cup very thinly sliced yellow onion.

In a separate small bowl whisk together 1/2 cup apple cider vinegar, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon celery seed (if using) and 2 tablespoons vegetable oil until sugar and salt dissolve.

Pour the dressing over the shredded vegetables and toss thoroughly to coat. Let the slaw sit at least 20 minutes at room temperature (or refrigerate up to 2 hours) so the cabbage softens and flavors meld. Taste and adjust seasoning before serving.

Warm the buns briefly in the oven or on a skillet. Pile a generous scoop of chopped pork onto the bottom bun, spoon additional NC vinegar sauce over the pork if desired, top with a couple of tablespoons of vinegar slaw, add pickles if using, and close with the top bun.

Alternatively serve the chopped pork family-style with bowls of vinegar sauce and slaw so everyone can assemble their own sandwiches or plates.