North Carolina Pulled Pork
Elevate your BBQ game with this authentic North Carolina Pulled Pork recipe, a true Southern classic that delivers smoky, tender meat bursting with bold flavor. Featuring a perfectly seasoned pork shoulder slow-smoked to perfection over hickory or applewood, this recipe is paired with a tangy vinegar-based barbecue sauce spiked with molasses and red pepper flakes. The result is a mouthwatering balance of smoky, sweet, and tangy goodness in every bite. Whether served on soft hamburger buns with a creamy coleslaw topping or enjoyed on its own, this pulled pork is a must-try for barbecue enthusiasts. Ideal for cookouts, gatherings, or game day, this crowd-pleaser will have everyone coming back for seconds. Optimize your backyard barbecue with this North Carolina favorite!
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Recipe Information
Ingredients
- 5 lb Pork shoulder (bone-in, skin-on)
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Smoked paprika
- 2 tbsp Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tsp Red pepper flakes
- 1 tbsp Molasses
- 1 tbsp Hot sauce
- 8 count Hamburger buns (optional, for serving)
- 2 cups Coleslaw (optional, for serving)
Instructions
Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a grill set up for indirect heat or your oven, but a smoker will provide the best flavor.
In a small bowl, mix together the salt, black pepper, smoked paprika, and brown sugar to create a dry rub.
Generously coat the pork shoulder with the dry rub, ensuring all sides are evenly covered. Let the pork sit at room temperature for about 30 minutes while the smoker preheats.
Place the pork shoulder on the smoker, fat-side up. Insert a meat thermometer into the thickest part of the pork, avoiding the bone, to monitor the internal temperature.
Smoke the pork shoulder for 8 hours, or until the internal temperature reaches 195-205°F (90-96°C). Add wood chips (such as hickory or applewood) every hour for consistent smoke flavor.
While the pork is smoking, prepare the vinegar-based barbecue sauce. In a small saucepan, combine apple cider vinegar, water, red pepper flakes, molasses, and hot sauce. Heat over medium heat until the mixture is warmed through, then remove from heat and set aside.
Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute.
Using two forks or meat claws, shred the pork shoulder into small pieces, discarding any large pieces of fat or connective tissue.
Toss the pulled pork with a portion of the vinegar-based barbecue sauce, reserving some sauce for serving.
Serve the pulled pork on hamburger buns, topped with coleslaw if desired, and an extra drizzle of barbecue sauce. Enjoy!
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1024 mg | 22% | |
*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.
