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Carolinas US · Dinner

Vinegar pulled pork

Slow-smoked pork shoulder pulled into bark-edged strands and dressed while hot with a thin, peppery two-vinegar Carolina sauce.

About 22 hr 30 minTotal
About 10 hr 30 minActive
$$$Cost
AdvancedDifficulty
Makes 12 servings
Carolina pulled pork with coarse smoky strands, dark bark pieces, thin pepper-vinegar sauce, slaw, and a soft roll.

Equipment

  • Any safe smoker—or grill set for indirect heat—that holds 225–275°F can work.

Ingredients

1× recipe · Makes 12 servings

  • 1 bone-in pork shoulder, 7 to 8 pounds
  • 2 tablespoons kosher salt, divided
  • 1 tablespoon coarse black pepper, divided
  • 1 tablespoon packed brown sugar
  • 2 teaspoons sweet paprika
  • 1 teaspoon cayenne pepper, divided
  • 6 hickory or oak wood chunks, for the smoker
  • 1 cup apple cider vinegar
  • 1 cup distilled white vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon Louisiana-style hot sauce
  • 12 soft white rolls
  • 3 cups vinegar-dressed coleslaw

Instructions

  1. Mix 1 1/2 tablespoons salt, 2 teaspoons black pepper, brown sugar, paprika, and 1/2 teaspoon cayenne. Rub over pork and refrigerate uncovered 8 to 24 hours.

  2. Prepare an at 250°F with clean hickory or oak smoke. Place pork fat toward the stronger heat and smoke until the bark is dark and set, 5 to 6 hours. Continue cooking, wrapping in unwaxed paper only if the bark begins to dry, until the bone loosens and the center is probe-tender around 198 to 205°F.

  3. While pork cooks, dissolve remaining salt, remaining black pepper, remaining cayenne, granulated sugar, red pepper flakes, and hot sauce in both vinegars. Let stand at least 1 hour so the pepper blooms.

  4. Rest pork loosely tented 45 to 60 minutes. Remove bone and large fat pockets, pull meat into coarse strands, chop some bark through it, and toss while hot with just enough vinegar sauce to season and moisten. Serve on rolls with slaw and extra sauce.

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