Slow-Smoked Memphis-Style Pulled Pork with Tangy Vinegar Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender pulled pork smoked low and slow, paired with a classic tangy vinegar sauce that perfectly complements the rich smoky flavor. This american-inspired bbq & smoked ready in about 495 minutes blends pounds pork shoulder (Boston butt), tablespoons kosher salt, tablespoon black pepper 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 450 calories and feeds 6, 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

• 4 pounds pork shoulder (Boston butt)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon red pepper flakes
• 1 tablespoon brown sugar
• 2 tablespoons yellow mustard
• 2 cups, soaked hickory wood chips

Instructions

1. Step 1: Combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a small bowl. Rub this spice mix evenly over the entire 4-pound pork shoulder, massaging it into the meat. Cover and refrigerate for at least 4 hours or overnight to let the flavors penetrate.
2. Step 2: Preheat your smoker to 225°F using hickory wood chips soaked for 30 minutes to add authentic smoky flavor. Place the pork shoulder fat side up on the smoker grate and smoke for about 6-8 hours until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, prepare the vinegar sauce by whisking together 1 cup apple cider vinegar, 1/2 cup water, 1 teaspoon red pepper flakes, 1 tablespoon brown sugar, and 2 tablespoons yellow mustard in a bowl until the sugar dissolves and the sauce is well combined.
4. Step 4: Once the pork reaches temperature, remove it from the smoker and let it rest for 30 minutes. Then, shred the meat with two forks into bite-sized pieces and toss with half of the vinegar sauce, reserving the rest for serving alongside.