Carolina Pulled Pork
Southern BBQ Free recipe

Carolina Pulled Pork

A pork shoulder smoked low and slow with hickory until it pulls apart with two forks. Tossed in a tangy Carolina vinegar sauce just before serving.

by The Flapjack Test Kitchen 4.9 stars
Total time720 min
Serves12
LevelAdvanced
CuisineSouthern BBQ

in the kitchen -- behind-the-scenes shots from our test cook

Method

  1. Slather the pork shoulder in mustard, then coat thickly with the brown sugar and paprika rub.
  2. Smoke at 225 degrees F over hickory for 10 hours until the internal temperature reaches 203 degrees F.
  3. Whisk apple cider vinegar with brown sugar, red pepper flakes, and salt to make the Carolina sauce.
  4. Rest the pork 30 minutes, pull apart with forks, and toss with the vinegar sauce before piling on buns.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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