Nothing screams “American BBQ” quite like tender, smoky pulled pork that practically melts in your mouth—especially when drenched in a zesty vinegar-based sauce that makes your taste buds do a happy dance. This Carolina-Style Pulled Pork recipe is a tribute to Southern tradition, but with a sweet twist to perfectly balance the tangy apple cider vinegar and cider vinegar sauce, ensuring every bite is a harmonious blend of smoky, sweet, and tangy. Whether you're feeding a hungry crowd, prepping meals for the week, or just craving that authentic BBQ flavor, this dish is a must-try for both seasoned pitmasters and BBQ newbies. Prepare to impress with a dish that’s as flavorful as it is fun—because who doesn’t love a little smoky magic in their life?
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Ingredients (Serves 12–14)
For the Pork:
- 1 whole pork shoulder (8–10 lbs, bone-in) — the star of the show, ready to soak up all that smoky goodness
- ½ cup brown sugar — because a little sweetness never hurt anyone, especially in BBQ
- ¼ cup smoked paprika — for that deep smoky flavor that says “I’ve been hanging out with the pitmasters”
- 3 tbsp garlic powder — because garlic makes everything better
- 3 tbsp onion powder — adding a savory punch to your pork rub
- 2 tbsp mustard powder — for a subtle tang that complements the cider vinegar sauce
- 2 tbsp kosher salt — seasoning that helps all the flavors come alive
- 1 tbsp black pepper — because a little spice goes a long way
- 1 tbsp cayenne pepper (adjust for heat) — for those who like their BBQ with a kick
For the Mop Sauce:
- 2 cups apple cider vinegar — the tangy backbone of this cider vinegar sauce that keeps the pork moist and flavorful
- 1 cup apple juice — adds a hint of sweetness to balance the vinegar’s punch
- ¼ cup Worcestershire sauce — for umami depth that ties everything together
- 2 tbsp hot sauce (e.g., Texas Pete) — optional, but highly recommended for those who like heat
- 1 tbsp red pepper flakes — for a fiery finish that wakes up your palate
For Serving:
- Soft brioche buns — perfect for holding all that juicy goodness
- Classic coleslaw — for crunch and a cooling contrast to the smoky pork
- Pickled jalapeños (optional) — a fiery touch for spice lovers
Step-by-Step Instructions
1. Prep the PorkTrim excess fat from the pork shoulder, leaving a ¼-inch layer to lock in moisture. Pat it dry with paper towels—because nobody wants a soggy BBQ, even if it’s delicious.
2. Mix the RubCombine brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne. Generously coat the pork with this rub, pressing it into every crevice—think of it as giving your pork a flavorful hug. Let it sit for 1 hour to soak up all that goodness.
3. Smoke It Low & SlowPreheat your smoker or grill to 225°F (107°C). Use hickory or cherrywood to infuse that mild, sweet smoke that makes Carolina-style pulled pork legendary. Place the pork fat-side up on the grate—because even pigs deserve a good view.
4. Baste & Build FlavorSmoke uncovered for 8–10 hours, basting with your cider vinegar sauce (mop sauce) every 1–2 hours. This keeps the pork moist and adds layers of flavor. Aim for an internal temperature of 195°F (90°C)—when the meat is so tender it practically falls apart on its own.
5. Wrap & RestOnce the bark forms—a beautiful crust that’s the hallmark of good BBQ—wrap the pork in butcher paper and return it to the smoker until it reaches 203°F (95°C). Rest in a cooler for 2 hours; this step is crucial for redistributing juices and ensuring your pulled pork is juicy and flavorful.
6. Shred & ServeUse meat claws or forks to shred the pork into tender, juicy strands. Toss with some of the reserved mop sauce for extra flavor, then pile onto buns with coleslaw—and if you’re feeling daring, add pickled jalapeños for that spicy kick. Get ready to experience BBQ bliss that’s truly finger-licking good!
Pro Tips for Pulled Pork Perfection
🔥 Patience is Key: Low and slow is the way to go—think of it as the tortoise in the race, but with way more flavor and way less running. Breaking down collagen at a gentle 225°F creates that melt-in-your-mouth texture that will have everyone asking, “How did you do that?”
🔥 Sauce Smart: Keep some extra mop sauce on the side for those who want to dip, drizzle, or dunk—because nothing says “I love you” like a little extra cider vinegar tang on your pork.
🔥 Wood Pairing: Oak provides a bold, smoky punch, perfect for those who like their BBQ with a serious attitude. If you prefer a subtler smoke, apple or cherrywood keeps things mellow and sweet—just like an apple bee buzzing around a blossom.
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