North Carolina Pulled Pork

North Carolina Pulled Pork is a classic Southern dish that highlights the region’s love for tangy, vinegar-based barbecue. This dish is all about the balance between tender, slow-cooked pork and a zesty vinegar sauce that gives it a signature punch. Whether you’re serving it on a bun with coleslaw or on a plate with a side of hush puppies, this pulled pork is sure to be a hit at any gathering. The slow cooking process ensures the pork is melt-in-your-mouth tender, while the vinegar sauce cuts through the richness, creating a perfectly balanced flavor profile.

Ingredients:

• For the Pork:
  • 4-5 lb. pork shoulder (Boston butt)
  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional, for heat)
• For the Vinegar Sauce:
  • 1 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1/4 cup ketchup
  • 1 tbsp brown sugar
  • 1 tbsp hot sauce (optional)
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

1. Prepare the Pork:
   In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Rub this spice mixture all over the pork shoulder, ensuring it’s evenly coated. Let the pork sit at room temperature for about 30 minutes to absorb the flavors.
2. Cook the Pork:
   Preheat your smoker or grill to 225°F (107°C). If using a smoker, add wood chips like hickory or applewood for a traditional North Carolina flavor. Place the pork shoulder on the smoker, fat side up, and cook for 8-10 hours, or until the internal temperature reaches 195°F (90°C). The pork should be incredibly tender and easy to pull apart.
3. Make the Vinegar Sauce:
   While the pork is cooking, prepare the vinegar sauce. In a saucepan, combine the apple cider vinegar, white vinegar, ketchup, brown sugar, hot sauce (if using), red pepper flakes, salt, and black pepper. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
4. Pull the Pork:
   Once the pork is done, remove it from the smoker and let it rest for about 30 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.
5. Serve:
   Toss the pulled pork with about half of the vinegar sauce, reserving the rest for serving on the side. Serve the pulled pork on buns with coleslaw or alongside your favorite Southern sides. Drizzle more vinegar sauce on top to taste.

Enjoy your North Carolina Pulled Pork with a cold beverage and plenty of napkins!