Slow-Smoked Carolina Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

This slow-smoked pulled pork features a tender, smoky profile complemented by a tangy vinegar-based BBQ sauce inspired by North Carolina styles. This American-inspired barbecue recipe, ready in about 390 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 450 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.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple cider vinegar
• 1 tsp red pepper flakes
• 2 tbsp brown sugar
• 1/2 cup water
• 1 tbsp yellow mustard
• enough for 6 hours of smoking wood chips for smoking (hickory or applewood)

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl; rub evenly over the entire surface of the 4 lbs pork shoulder.
2. Step 2: Prepare your smoker to maintain a steady temperature of 225°F and add hickory or applewood chips for smoke; place the pork shoulder on the smoker grate and smoke for approximately 6 hours or until internal temperature reaches 195°F, adding wood chips as needed.
3. Step 3: While pork smokes, in a saucepan combine 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp brown sugar, 1 tsp red pepper flakes, and 1 tbsp yellow mustard; bring to a simmer over medium heat and cook for 10 minutes until flavors meld and sauce slightly thickens.
4. Step 4: Remove pork from smoker and let rest for 20 minutes; then shred pork using two forks and mix with half of the vinegar sauce for moisture and tang.
5. Step 5: Serve the pulled pork warm with remaining vinegar sauce on the side for drizzling.