Carolina-Style Pulled Pork with Tangy Apple Cider Vinegar Sauce

Carolina-Style Pulled Pork with Tangy Apple Cider Vinegar Sauce: A BBQ Classic Reimagined

Take Fire

Nothing says “American BBQ” like tender, smoky pulled pork drenched in a zesty vinegar-based sauce. This Carolina-Style Pulled Pork recipe pays homage to Southern tradition while adding a touch of sweetness to balance the tang. Ideal for feeding a crowd or meal-prepping for the week, this dish is a must-try for pitmasters and beginners alike.

Ingredients (Serves 12–14)

For the Pork:

  • 1 whole pork shoulder (8–10 lbs, bone-in)
  • ½ cup brown sugar
  • ¼ cup smoked paprika
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 2 tbsp mustard powder
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper (adjust for heat)

For the Mop Sauce:

  • 2 cups apple cider vinegar
  • 1 cup apple juice
  • ¼ cup Worcestershire sauce
  • 2 tbsp hot sauce (e.g., Texas Pete)
  • 1 tbsp red pepper flakes

For Serving:

  • Soft brioche buns
  • Classic coleslaw
  • Pickled jalapeños (optional)

Step-by-Step Instructions

1. Prep the PorkTrim excess fat from the pork shoulder, leaving a ¼-inch layer for moisture. Pat dry with paper towels.

2. Mix the RubCombine brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne. Generously coat the pork, pressing the rub into crevices. Let sit for 1 hour.

3. Smoke It Low & SlowPreheat smoker or grill to 225°F (107°C) using hickory or cherrywood for a mild, sweet smoke. Place pork fat-side up on the grate.

4. Baste & Build FlavorSmoke uncovered for 8–10 hours, basting with mop sauce every 1–2 hours. Aim for an internal temperature of 195°F (90°C).

5. Wrap & RestOnce bark forms, wrap the pork in butcher paper and return to the smoker until it reaches 203°F (95°C). Rest in a cooler for 2 hours to lock in juices.

6. Shred & ServeUse meat claws or forks to shred the pork. Toss with reserved mop sauce and pile onto buns with coleslaw.

Carolina-Style Pulled Pork with Tangy Apple Cider Vinegar Sauce

Pro Tips for Pulled Pork Perfection

🔥 Patience is Key: Low heat breaks down collagen for melt-in-your-mouth texture.

🔥 Sauce Smart: Serve extra mop sauce on the side for DIY flavor control.

🔥 Wood Pairing: Oak adds boldness; fruitwoods like apple keep it subtle.

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