North Carolina-Style Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Slow-cooked pork shoulder shredded and tossed in a bright, vinegar-based sauce with a hint of spice, ideal for sandwiches or plates. This american-inspired pork ready in about 520 minutes blends pork shoulder, apple cider vinegar, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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 lbs pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp yellow mustard
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

1. Step 1: Rub 3 lbs pork shoulder evenly with 1 tbsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder. Let sit at room temperature for 30 minutes.
2. Step 2: Place the pork shoulder in a slow cooker. In a bowl, whisk together 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp brown sugar, 1 tsp red pepper flakes, and 2 tbsp yellow mustard. Pour the mixture over the pork.
3. Step 3: Cover and cook on low for 8 hours until the pork is very tender and easily shredded.
4. Step 4: Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to coat with the sauce. Keep warm until serving.