North Carolina Pulled Pork Recipe
Dry rubbed and slow smoked up to 15 hours and hand pulled.
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Ingredients
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Pork and Rub
Smoking and Finishing
Serving (Traditional NC Vinegar Sauce)
Method
Pork and Rub
Trim and bind
Trim excess silver skin and any very large hard chunks of fat from the pork shoulder, leaving a good layer of fat for moisture. Pat the pork dry with paper towels. Coat the entire exterior of the pork shoulder with the yellow mustard — this acts as a binder for the dry rub and will not affect flavor.
Make dry rub
In a bowl combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne pepper. Mix thoroughly so sugar and spices are even.
Apply rub
Generously apply the dry rub to the entire pork shoulder, pressing it into the mustard-coated surface so it adheres. Cover the roast completely and rub into any crevices. Let the rubbed pork rest at room temperature for 30–45 minutes, or refrigerate uncovered for up to overnight for deeper flavor (if refrigerating, bring to room temp for 1 hour before smoking).
Smoking and Finishing
Place pork on smoker
Place the rubbed pork shoulder fat side up on the smoker grate. Insert a digital probe thermometer into the thickest part of the meat, avoiding bone. Close the smoker and smoke at 225°F (107°C).
Spritz regularly
Every hour after the first hour, spritz the pork with a mixture of equal parts apple cider vinegar, apple juice and water (combine in a spray bottle). The spritz keeps the surface moist and encourages bark formation. Continue to smoke until the internal temperature reaches roughly 160–165°F (71–74°C); this typically takes 6–9 hours for a 6 lb shoulder but can vary.
Wrap (Texas crutch)
When the pork hits the stall around 160–165°F and the bark has developed, tightly wrap the shoulder in two layers of heavy-duty aluminum foil (or butcher paper) with a splash (about 1/2 cup) of the apple cider vinegar/apple juice mix inside to maintain moisture. Return to the smoker and continue cooking.
Finish to temp
Continue smoking until the internal temperature reaches 202–205°F (94–96°C). This can take a total time on the smoker up to 12–15 hours depending on stall behavior and exact weight. The meat should be probe-tender; a temperature probe should slide into the meat with little resistance.
Rest
Remove the wrapped shoulder from the smoker and rest, still wrapped, in an insulated cooler or on a warm countertop for at least 1 hour (up to 2 hours). Resting lets juices redistribute and makes pulling easier.
Pull and moisten
Unwrap the pork and transfer to a large cutting board or hotel pan. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large chunks of excess fat. If the meat seems dry, stir in up to 2 tablespoons neutral oil or 1/4 cup of the retained juices from the foil to moisten — add sparingly to maintain texture.
Serving (Traditional NC Vinegar Sauce)
Make vinegar sauce
In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 teaspoon crushed red pepper flakes, 1 teaspoon black pepper and 1 tablespoon hot sauce (optional). Warm over low heat just until sugar and salt dissolve. Do not boil. Taste and adjust heat or salt to preference.
Dress the pork
Place pulled pork in a serving dish. Pour some of the warm vinegar sauce over the pork and toss to coat — start with 1/4 cup and add more to taste. Serve extra sauce on the side for guests.