Southeastern North Carolina Pulled Pork
Experience the bold, tangy flavors of authentic Southeastern North Carolina Pulled Pork with this slow-smoked recipe that's steeped in tradition. Using a bone-in pork shoulder seasoned with a simple salt and pepper rub, this dish draws out the natural richness of the meat, complemented by hours of hickory wood smoking for that unmistakable barbecue aroma. The star of the show is the signature vinegar-based barbecue sauce, a zesty blend of apple cider vinegar, red pepper flakes, and just a touch of sweetness from brown sugar, which perfectly balances the smoky, savory pork. This recipe is a true crowd-pleaser, ideal for feeding a gathering or crafting mouthwatering pulled pork sandwiches topped with crunchy coleslaw. Bring the essence of Southeastern North Carolina to your table with this irresistible barbecue classic.
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Recipe Information
Ingredients
- 6 pounds Bone-in pork shoulder (Boston butt)
- 2 tablespoons Kosher salt
- 2 tablespoons Ground black pepper
- 1 tablespoon Paprika (optional for a hint of color)
- 1.5 cups Apple cider vinegar
- 0.5 cup Distilled white vinegar
- 2 tablespoons Brown sugar
- 1.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt (for sauce)
- 1 teaspoon Black pepper (for sauce)
- 1 teaspoon Hot sauce
- 3 pieces Hickory wood chunks (for smoking)
Instructions
1. Begin by preparing the pork shoulder. Trim any excess fat, leaving a thin layer for added flavor during cooking.
2. In a small bowl, combine the kosher salt, black pepper, and optional paprika. Rub the mixture evenly over the pork shoulder, ensuring all sides are coated. Allow the pork to sit at room temperature for 30 minutes or refrigerate overnight for enhanced flavor.
3. Preheat your smoker to 250°F (121°C). If using a grill, set up for indirect cooking. Add hickory wood chunks to produce a steady stream of smoke.
4. Place the pork shoulder directly on the smoker's grate, fat-side up. Close the lid and maintain a consistent temperature of 250°F (121°C). Smoke the pork for approximately 8 hours or until the internal temperature reaches 195-205°F (91-96°C). Replenish wood chunks as needed for continuous smoke.
5. While the pork is cooking, prepare the vinegar-based sauce. In a medium saucepan, combine apple cider vinegar, distilled white vinegar, brown sugar, crushed red pepper flakes, salt, black pepper, and hot sauce. Stir well and heat over medium-low until the sugar dissolves. Remove from heat and allow to cool.
6. Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes. This helps the juices redistribute throughout the meat.
7. Using two forks or your hands (with gloves), shred the pork into bite-sized pieces. Discard any large chunks of fat. Place the pulled pork in a serving dish.
8. Drizzle the prepared vinegar-based sauce over the pulled pork, tossing to coat. Serve additional sauce on the side for guests to add as desired.
9. Serve warm on its own, with coleslaw, or on a sandwich bun. Enjoy the authentic Southeastern North Carolina barbecue flavor!
Nutrition Facts
Calories |
6955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.3 g | 654% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2014 mg | 671% | |
| Sodium | 7583 mg | 330% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 19.8 g | ||
| Protein | 511.4 g | 1023% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 426 mg | 33% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 7938 mg | 169% | |
*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.
