Carolina Pulled Pork Recipe

Prepare the pork

Trim excess exterior fat from the pork shoulder, leaving a thin 1/8–1/4-inch fat cap for flavor and moisture. Pat the meat dry with paper towels.

Apply binder and rub

Coat the entire pork shoulder with the yellow mustard, rubbing it into the surface. In a small bowl combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub this spice mixture evenly over all sides of the pork, pressing so it adheres. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor (bring back to room temp before cooking).

Prepare smoker or oven

Preheat your smoker to 225°F (107°C) using indirect heat. If using a charcoal or gas grill set up for indirect cooking, maintain 225–250°F (107–121°C). Add soaked wood chips to the smoker box or coals for a light smoke throughout the cook. If using an oven, preheat to 300°F (149°C) and plan for a shorter smoke influence by adding a small smoking pouch or smoked paprika in the rub (the recipe assumes smoker for authenticity).

Smoke the pork

Place the pork shoulder fat side up on the smoker grate away from direct heat. Insert a leave-in digital meat thermometer probe into the thickest part, avoiding bone. Maintain smoker temp 225–250°F. Every 45–60 minutes mop or spritz the pork with a mixture of 1 cup apple cider vinegar and 1 cup apple juice to keep the exterior moist and to build flavor. Continue smoking until the internal temperature reaches about 160–165°F (71–74°C); this typically takes ~6–8 hours depending on size and smoker. During this stage you will develop a richly colored bark.

Wrap (Texas crutch) and finish

When the pork stalls (internal temp plateaus around 155–165°F) or at 160–165°F, remove the pork and wrap tightly in two layers of heavy-duty foil (optionally with 1/2 cup apple juice inside the foil to steam) and return to the smoker. Increase smoker temperature to 250–275°F if desired to speed finish. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and probe-tender (a thermometer probe slides in with little resistance). This final phase usually takes another 2–4 hours.

Rest the pork

Carefully remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or an insulated container for at least 1 hour (up to 2 hours). Resting allows juices to redistribute and the meat to become more tender.

Shred the pork

Unwrap the pork and drain any excess liquid into a bowl (reserve for thinning sauce if desired). Using two forks, meat claws, or gloved hands, pull the pork into shreds, discarding large pieces of fat and picking out any bone fragments. Toss shredded pork with some of the reserved cooking liquid or a few tablespoons of the Carolina vinegar sauce to moisten; add only enough to reach desired juiciness. Taste and adjust seasoning with additional salt or pepper if needed.

Combine 2 cups apple cider vinegar and 1 cup water in a small saucepan over medium heat. Add 2 tablespoons light brown sugar, 1 tablespoon kosher salt, 2 teaspoons coarse black pepper, and 1 teaspoon hot red pepper flakes. Bring mixture to a gentle simmer, stirring to dissolve sugar and salt. Simmer 2–3 minutes just to meld flavors; do not reduce significantly. Remove from heat and cool slightly. If you prefer a milder, more pourable sauce, whisk in up to 1/2 cup beef or chicken broth to thin and temper acidity. Taste and adjust salt, pepper, or sugar to balance the sharp vinegar.

Reserve a portion of the sauce for serving at the table and lightly toss another portion with shredded pork to infuse flavor. Keep warm until serving.

Lightly toast the hamburger buns or rolls on the grill or in a skillet until golden. Pile shredded pork onto bottom buns, spoon additional Carolina vinegar sauce over the pork to taste (or serve sauce on the side), and top with sliced dill pickles. If you like the Eastern Carolina tradition, top with a small amount of coleslaw on the pork (rather than on the bun) or serve slaw separately.

Serve immediately with extra sauce passed at the table and any desired sides (baked beans, hushpuppies, french fries). Leftover pulled pork keeps well refrigerated up to 4 days or frozen for 3 months.