Classic Carolina Pulled Pork
Traditional dish · American Southern
Slow-cooked pork shoulder, seasoned with a simple rub and braised until fall-apart tender, then tossed in a tangy vinegar-based sauce. A true taste of Southern tradition.
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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
- Saltto taste
- Black pepperto taste
- 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.
- 3
Rub the spice mixture all over the pork shoulder.
- 4
Place the pork shoulder in a roasting pan. Add water to the bottom of the pan.
- 5
Cover the pan tightly with foil and bake for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
- 6
Remove the pork from the pan and let it rest for 15 minutes. Discard excess fat and juices from the pan.
- 7
While the pork rests, whisk together apple cider vinegar and a pinch of salt and pepper for the sauce.
- 8
Shred the pork using two forks. Toss the shredded pork with the vinegar sauce.
- 9
Serve warm.
