Carolina Pulled Pork
Jump to recipeIngredients
- 1 bone-in pork shoulder (8-10 lbs)
- 3 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp freshly ground black pepper
- 2 tsp kosher salt
- 1 tsp cayenne pepper
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 12 soft hamburger buns for serving
Instructions
- 1
Combine smoked paprika, 2 tablespoons brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne in a small bowl to create the dry rub.
- 2
Pat the pork shoulder completely dry with paper towels, then massage the dry rub generously over the entire surface, working it into all the crevices. Let rest at room temperature for 30 minutes or refrigerate overnight for best results.
- 3
Place the seasoned pork shoulder fat-side up in a large slow cooker. Cover and cook on low for 8 hours, or until the internal temperature reaches 195-205°F and the meat pulls apart easily with a fork.
- 4
While the pork cooks, prepare the Carolina vinegar sauce by whisking together apple cider vinegar, white vinegar, water, 2 tablespoons brown sugar, red pepper flakes, salt, and black pepper in a saucepan over medium heat until the sugar dissolves. Set aside to cool.
- 5
Transfer the cooked pork to a large cutting board or rimmed baking sheet. Remove and discard the bone, fat cap, and any large pieces of fat. Using two forks or meat claws, shred the pork into bite-sized pieces.
- 6
Drizzle half of the vinegar sauce over the shredded pork and toss to combine. Taste and add more sauce as desired. Serve immediately on soft buns with additional sauce on the side.