Carolina Pulled Pork dish is known for its tangy flavor and tender texture. Slow-cooked to perfection, this dish features succulent pork shoulder infused with a signature vinegar-based barbecue sauce. It is a great choice for picnics, barbecues, and gatherings across the Carolinas and beyond.

Preparation and Cooking Time

Preparation Time: 15 minutes
Marinating Time: 12-24 hours (optional)
Cooking Time: 8-10 hours

Number of Servings and Serving Size

Servings: 8-10

List of Ingredients

1 pork shoulder/pork butt, 5-7 pounds
1/4 cup yellow mustard
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1 cup water
1 cup apple cider vinegar (for mop sauce)
1 cup barbecue sauce (optional, for serving)
Hamburger buns or sandwich rolls, for serving

Directions

Trim excess fat from the surface of the pork shoulder, leaving a thin layer for flavor and moisture.
In a small bowl, whisk together the yellow mustard, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a marinade.
Rub the marinade all over the pork shoulder, ensuring it is evenly coated. If time allows, cover the pork shoulder and let it marinate in the refrigerator for 12-24 hours to enhance flavor.
Preheat your smoker or grill to 225°F (107°C) using indirect heat, with a water pan positioned underneath the pork shoulder to maintain moisture.
Place the pork shoulder on the smoker or grill, fat side up, and close the lid. Smoke the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 195-205°F (90-96°C) and is tender and easily shredded with a fork.
While the pork shoulder is smoking, prepare the mop sauce by combining 1 cup of apple cider vinegar with 1 cup of water in a spray bottle.
Every 1-2 hours, spritz the pork shoulder with the mop sauce to keep it moist and enhance flavor.
Once the pork shoulder is done, remove it from the smoker or grill and let it rest, tented with aluminum foil, for 30-60 minutes.
Using two forks or meat claws, shred the pork shoulder into bite-sized pieces, discarding any excess fat.
Serve the Carolina pulled pork on hamburger buns or sandwich rolls, drizzled with barbecue sauce if desired.

Nutrition Information

Calories: Approximately 300 per serving
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 600mg
Total Carbohydrates: 5g
Dietary Fiber: 0g
Sugars: 3g
Protein: 35g

Historical and Cultural Significance

In Carolina, BBQ is considered a way of life and Carolina Pulled Pork is one of the best delicacies you can enjoy in this state. The vinegar-based barbecue sauce used in this recipe is a hallmark of Carolina-style barbecue, reflecting the region’s agricultural heritage and culinary influences from Native American and African American cuisines.

Special Tips

For maximum flavor, consider using a combination of hickory and apple wood chips for smoking the pork shoulder.
If you prefer a spicier flavor profile, add a few dashes of hot sauce or cayenne pepper to the marinade.
To save time, skip the marinating step and apply the rub directly before smoking the pork shoulder.

Serving Suggestions

Serve the Carolina pulled pork with classic Southern sides such as coleslaw, baked beans, macaroni and cheese, and collard greens.
Offer a selection of barbecue sauces on the side, including traditional vinegar-based sauce, mustard-based sauce, and tomato-based sauce.

Here’s the printable version of this Recipe

READ:Wonderful and Delicious BBQ Recipes from around the World