North Carolina Chopped Recipe

Prep and season

Preheat oven to 300°F (150°C) if using an oven, or prepare a smoker/grill for indirect cooking at about 250–300°F. Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, coarse black pepper and brown sugar. Rub the pork all over with yellow mustard (this helps the dry rub adhere), then apply the salt/pepper/sugar mixture evenly over the meat.

Slow roast or smoke

Place the pork fat-side up in a roasting pan or on the cooler side of the smoker. Pour 1 cup apple cider vinegar and 1 cup chicken broth (or water) into the bottom of the pan (or a drip pan) to help maintain moisture. Cover tightly with foil (if oven) or close the smoker. Cook low and slow until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily — about 4 to 6 hours depending on size and method. Check every hour and add a little more liquid if the pan becomes dry.

Rest

Remove the pork and tent loosely with foil. Let it rest 20–30 minutes so the juices redistribute and the meat is easier to handle.

Shred and chop

Using two forks or meat claws, pull the pork apart into shreds. For a true 'chopped' style, roughly chop the pulled pork on a cutting board with a chef's knife to create bite-sized pieces (about 1/2 to 3/4-inch). Retain any pan juices and small bits of bark; you can mix some back into the meat to keep it moist.

While the pork rests, whisk together 1 cup apple cider vinegar, 1/4 cup distilled white vinegar, 2 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, and 1/4 teaspoon cayenne (if using) in a heatproof bowl. Taste and adjust acidity or sweetness—it should be tangy with a noticeable pepper bite. If you prefer a milder sauce, reduce the red pepper flakes by half.

Warm the sauce gently (optional): place the bowl over a warm water bath or microwave for 15–20 seconds to dissolve the sugar fully — do not boil. Keeping the sauce slightly warm helps it coat meat more readily.

Reserve about 1/2 cup of the sauce for serving extra at the table.

Transfer the chopped pork to a large mixing bowl. Add the diced yellow onion, most of the thinly sliced green onion (reserve some for garnish), and chopped pickles. Pour vinegar sauce over the pork — start with about 3/4 cup (or to taste) and toss well to coat. The goal is evenly coated, moist pieces without making the meat soupy. Taste and add more sauce, salt or pepper if needed. For 4 pounds cooked pork, plan on ~3/4 to 1-1/4 cups of sauce incorporated, with extra for serving.

Warm and adjust: If the pork has cooled, warm it gently in a covered pan over low heat just until heated through, stirring so the sauce is absorbed. Do not overcook — you want the pork tender and juicy.

Toast buns: Spread softened butter on the cut sides of buns and toast in a skillet or under broiler until golden and crisp.

Build sandwiches: Pile a generous portion of chopped pork onto the bottom half of each bun. Top with optional coleslaw (if using), extra chopped green onions, and a drizzle of reserved vinegar sauce. Serve immediately with extra sauce on the side.