Carolina-Style Pulled Pork

Instructions

1. 1

   In a small bowl, combine 2 tbsp brown sugar, smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, cayenne pepper, dry mustard powder, and dried oregano to form the dry rub.

2. 2

   Pat the pork shoulder completely dry with paper towels, then coat every surface generously with the dry rub, pressing it firmly into the meat. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

3. 3

   Preheat your oven to 275°F (135°C). If using a smoker, set it to 250°F using hickory or applewood chips and skip the oven steps.

4. 4

   Remove the pork from the refrigerator 30 minutes before cooking to take the chill off. Place it fat-side up in a deep roasting pan or Dutch oven and add 1/4 cup water to the bottom of the pan.

5. 5

   Cover the pan tightly with a lid or two layers of heavy-duty aluminum foil and roast in the preheated oven for 7 to 8 hours, until the internal temperature reaches 200°F to 205°F and a fork slides into the meat with no resistance.

6. 6

   While the pork cooks, prepare the Carolina vinegar sauce by combining 1/2 cup apple cider vinegar, 2 tbsp ketchup, 1 tbsp brown sugar, 1 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/2 tsp black pepper in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring until the sugar dissolves, then remove from heat and let it cool.

7. 7

   Remove the pork from the oven and let it rest, still covered, for 30 minutes. This allows the juices to redistribute throughout the meat.