Classic Carolina Pulled Pork
Traditional dish · American Southern
A traditional slow-cooked pork shoulder, seasoned with a dry rub and braised until fall-apart tender, then tossed in a tangy vinegar-based sauce. Perfect for sandwiches or platters.
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Ingredients
- Pork shoulder (Boston butt)5 lbs
- Apple cider vinegar1 cup
- Brown sugar1/4 cup
- Paprika2 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Cayenne pepper1 tsp
- Salt2 tsp
- Black pepper1 tsp
- Water1/2 cup
Steps
- 1
Preheat oven to 300°F (150°C).
- 2
Combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl to create the dry rub.
- 3
Generously rub the pork shoulder all over with the spice mixture.
- 4
Place the pork shoulder in a large Dutch oven or roasting pan. Add the apple cider vinegar and water.
- 5
Cover tightly with a lid or foil and cook for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
- 6
Remove the pork from the pot and let it rest for 15 minutes. Reserve the cooking liquid.
- 7
Shred the pork using two forks, discarding any large pieces of fat. Return the shredded pork to the pot with the reserved liquid.
- 8
Stir to coat the pork evenly with the sauce. Serve hot.
