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!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a small bowl, mix together the salt, black pepper, smoked paprika, and brown sugar to create a dry rub.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Using two forks or meat claws, shred the pork shoulder into small pieces, discarding any large pieces of fat or connective tissue.

Step 9

Toss the pulled pork with a portion of the vinegar-based barbecue sauce, reserving some sauce for serving.

Step 10

Serve the pulled pork on hamburger buns, topped with coleslaw if desired, and an extra drizzle of barbecue sauce. Enjoy!

Nutrition Facts

Serving size	3732.1 grams (3732.1g)

Amount per serving	% Daily Value*
Calories	7676

Total Fat 537.40g	689%
Saturated Fat 181.60g	908%
Polyunsaturated Fat 0.00g
Cholesterol 1612mg	537%
Sodium 18844mg	819%
Total Carbohydrate 319.60g	116%
Dietary Fiber 22.40g	80%
Total Sugars 119.20g
Protein 422.20g	844%

Vitamin D 0IU	0%
Calcium 979mg	75%
Iron 38mg	209%
Potassium 8023mg	171%

*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.

Source of Calories

Fat: 62.0%

Protein: 21.6%

Carbs: 16.4%