Carolina-Style Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Slow-cooked pulled pork shoulder served with a bright, tangy vinegar-based sauce typical of Eastern North Carolina BBQ. This American-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 3 pounds pork shoulder
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tsp red pepper flakes
• 1 tbsp brown sugar
• 1 tbsp yellow mustard

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Instructions

1. Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp smoked paprika in a small bowl; rub evenly over the entire surface of the 3 pounds pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours until the meat pulls apart easily with a fork.
3. Step 3: While pork cooks, mix 1 cup apple cider vinegar, 1/2 cup water, 1 tsp red pepper flakes, 1 tbsp brown sugar, and 1 tbsp yellow mustard in a bowl until sugar dissolves to make the vinegar sauce.
4. Step 4: Once pork is cooked, shred it using two forks and mix in half of the vinegar sauce to moisten.
5. Step 5: Serve the pulled pork warm with additional vinegar sauce on the side for drizzling.