Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, juicy pulled pork shoulder smoked over mesquite wood and served with a tangy vinegar-based Carolina BBQ sauce. This American-inspired barbecue recipe, ready in about 675 minutes, pairs pork shoulder (Boston butt), coarse salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 8, 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: 75 min Cook: 600 min Serves 8 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp coarse salt, 2 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to make the pork rub. Rub evenly over the entire 4-pound pork shoulder, then let sit at room temperature for 1 hour.
  2. Step 2: Preheat smoker to 225°F, adding 2 cups soaked mesquite wood chips for smoke. Place the pork shoulder on the grate fat side up.
  3. Step 3: Smoke the pork shoulder for 8-10 hours, maintaining 225°F until internal temperature reaches 195°F and meat is tender enough to pull apart.
  4. Step 4: While pork smokes, mix 1 cup apple cider vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 1 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup water in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until the sauce slightly thickens.
  5. Step 5: Remove pork from smoker, let rest for 30 minutes, then shred using two forks. Serve pulled pork drizzled with the Carolina vinegar sauce.

Frequently asked questions

How long does Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce take to make?

Total time is about 675 minutes (75 min prep + 600 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder (boston butt) from drying out.

Can I substitute ingredients in Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mesquite-Smoked Pulled Pork Shoulder with Carolina Vinegar Sauce?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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