JesseEatzAuthentic BBQ pulled pork smoked low-and-slow Carolina style, finished with a tangy vinegar sauce. High-protein staple from North and South Carolina traditions.
Trim excess fat cap from pork shoulder, leaving about 1/4 inch. Generously season all sides with kosher salt, black pepper, and paprika. Let sit at room temp 30 min or refrigerate overnight.
Dry brine overnight for deeper flavor penetration.
Preheat smoker or offset to 225°F using hickory or oak wood chunks. Add a water pan for moisture.
Maintain steady temp—BBQ is all about patience.
Place pork fat-side up on smoker grates. Smoke undisturbed until bark forms and internal hits 160°F (about 5-6 hours), spritzing with apple juice every hour after first 3 hours.
Wrap tightly in butcher paper or foil (Texas crutch). Continue smoking until internal temp reaches 195-203°F (another 4-5 hours).
Probe for tenderness—it should slide in like butter.
Remove from smoker, keep wrapped, and rest in a cooler 1 hour.
Unwrap, shred with forks or gloved hands, discarding bone and excess fat. Mix vinegar sauce ingredients in a pot, heat gently until sugar dissolves, then toss with shredded pork.
Sauce should coat lightly—serve extra on side.
Aim for hickory or fruitwood smoke. Resting unlocks that perfect pull-apart texture. Thin the sauce if needed for tossing.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.