Braised Southern-Style Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked pork shoulder infused with smoky spices and finished with a tangy vinegar-based sauce for a classic Southern barbecue flavor. This Southern United States-inspired pork recipe, ready in about 230 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 Southern United States cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder
2 tbsp smoked paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1 tsp black pepper
1 cup apple cider vinegar
1/2 cup water
1/2 tsp red pepper flakes
2 tbsp olive oil
2 tbsp yellow mustard

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Instructions

Step 1: Preheat oven to 300°F. Mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper in a small bowl. Rub this spice blend evenly over the entire surface of 3 lbs pork shoulder.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side.
Step 3: Remove pork and pour 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp yellow mustard, and 1/2 tsp red pepper flakes into the pot. Stir and scrape up browned bits, then return pork to the pot.
Step 4: Cover Dutch oven with lid and transfer to the oven. Braise the pork shoulder for 3 to 3.5 hours until it is fork-tender and shreds easily.
Step 5: Remove pork from pot and shred using two forks. Simmer the cooking liquid on the stovetop over medium heat for 10 minutes until slightly thickened and tangy. Pour sauce over shredded pork and toss to combine before serving.