Carolina Pulled Pork
Experience the smoky, tangy perfection of Carolina Pulled Pork, a classic Southern barbecue recipe that delivers fall-apart tender pork infused with bold, zesty flavor. Featuring a dry rub of paprika, brown sugar, and cayenne pepper, this pork shoulder is slow-cooked to perfection on a smoker, soaking up the essence of hickory or applewood. A signature Carolina-style vinegar-based barbecue sauce, with hints of apple cider vinegar, red pepper flakes, and just a touch of sweetness, adds a mouthwatering tanginess that pairs perfectly with the tender meat. Serve this crowd-pleaser on soft brioche buns topped with crisp coleslaw for the ultimate BBQ sandwich, or enjoy it as a standalone dish. With its irresistible combination of smoky, spicy, and tangy notes, this pulled pork recipe is the ideal centerpiece for game days, backyard gatherings, or any Southern-inspired feast!
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Recipe Information
Ingredients
- 5 pounds Pork shoulder (Boston butt)
- 2 tablespoons Paprika
- 3 tablespoons Brown sugar
- 1.5 tablespoons Salt
- 1 tablespoon Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 0.5 teaspoons Cayenne pepper
- 1.5 cups Apple cider vinegar
- 0.5 cups Water
- 2 tablespoons Ketchup
- 1 teaspoon Red pepper flakes
- 1 tablespoon Brown sugar (for sauce)
- 1 package Brioche buns (optional, for serving)
- 2 cups Coleslaw (optional, for serving)
Instructions
In a small bowl, mix together the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Pat the pork shoulder dry with paper towels. Generously coat the pork with the dry rub, massaging it into all sides of the meat. Wrap the pork in plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
Preheat your smoker or grill to 225°F. Add wood chips or chunks (hickory or applewood are recommended) for a smoky flavor.
Place the pork shoulder on the smoker or grill. Close the lid and cook for approximately 6-8 hours, or until the internal temperature reaches 195°F, ensuring the pork is tender and easy to pull apart.
While the pork is cooking, prepare the Carolina-style barbecue sauce. In a medium saucepan, combine the apple cider vinegar, water, ketchup, red pepper flakes, and brown sugar. Heat the mixture over medium heat until it starts to simmer, then reduce the heat and let it cook for 10 minutes. Remove from heat and set aside.
Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes. Use two forks to shred the pork into bite-sized pieces, discarding any excess fat. Toss the pulled pork with some of the vinegar-based sauce to coat the meat evenly.
To serve, pile the pulled pork onto brioche buns (optional) and top with coleslaw if desired. Serve the remaining barbecue sauce on the side for drizzling.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 17.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
