Carolina Red Pulled Pork Shoulder
Experience the smoky, tangy perfection of Carolina Red Pulled Pork Shoulder, a classic Southern barbecue recipe that’s bursting with deep, bold flavors. This dish starts with a bone-in pork shoulder seasoned with a robust dry rub featuring paprika, garlic powder, and a touch of cayenne for subtle heat. Slowly smoked to tender perfection over hickory or applewood, the meat is then shredded and coated in a signature Carolina red sauce—a zingy blend of apple cider vinegar, ketchup, brown sugar, and spices. Whether served solo or piled high on soft buns with a dollop of creamy coleslaw, this pulled pork delivers the perfect balance of smoky, savory, and tangy flavors in every bite. Ideal for backyard barbecues or game-day gatherings, this dish is a crowd-pleasing homage to traditional Southern cooking.
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Recipe Information
Ingredients
- 1 piece Pork shoulder (bone-in, 5-6 lbs)
- 2 tablespoons Kosher salt
- 1 tablespoon Ground black pepper
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 cup Apple cider vinegar
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 2 teaspoons Hot sauce
- 1 teaspoon Crushed red pepper flakes
- 0.5 cup Water
- 8 pieces Buns (optional, for serving)
- 2 cups Cole slaw (optional, for garnish)
Instructions
Combine the kosher salt, ground black pepper, paprika, garlic powder, and cayenne pepper in a small bowl to create a dry rub.
Pat the pork shoulder dry with paper towels. Rub the dry rub mixture generously over the entire surface of the pork shoulder, ensuring all sides are coated.
Place the pork shoulder in the refrigerator to marinate for at least 2 hours or overnight for more flavor.
Preheat your smoker or grill to 250°F (120°C). If using a grill, set it up for indirect heat. Add wood chips (such as hickory or applewood) for smoke flavor.
Place the pork shoulder on the smoker grate, fat side up, and close the lid. Smoke the pork for about 8 hours, or until the meat reaches an internal temperature of 195°F (90°C) and is fork-tender.
While the pork is smoking, prepare the Carolina red sauce. In a medium saucepan, combine the apple cider vinegar, ketchup, brown sugar, hot sauce, crushed red pepper flakes, and water. Stir over medium heat until the sugar is dissolved, then reduce heat to low and let simmer for 10 minutes. Remove from heat and set aside.
Once the pork is done, remove it from the smoker and let it rest for 30 minutes, tented loosely with foil.
Using two forks or your hands (wearing heat-resistant gloves), shred the pork into bite-sized pieces, discarding any excess fat or bone. Toss the pulled pork with some of the Carolina red sauce to coat lightly.
Serve the pulled pork on its own, or pile it onto buns. Add a scoop of coleslaw on top if desired, and serve the remaining Carolina red sauce on the side for drizzling.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1112 mg | 24% | |
*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.
