Slow-Smoked Carolina Pulled Pork with Tangy Vinegar Sauce

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

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.

Prep: 30 min Cook: 360 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Smoked Carolina Pulled Pork with Tangy Vinegar Sauce take to make?

Total time is about 390 minutes (30 min prep + 360 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 Slow-Smoked Carolina Pulled Pork with Tangy 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 from drying out.

Can I substitute ingredients in Slow-Smoked Carolina Pulled Pork with Tangy 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 Slow-Smoked Carolina Pulled Pork with Tangy 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 Slow-Smoked Carolina Pulled Pork with Tangy 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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