Slow-Smoked Pulled Pork with Carolina Vinegar Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder smoked low and slow, served with a tangy vinegar-based barbecue sauce inspired by North Carolina flavors. This american-inspired bbq & smoked ready in about 440 minutes blends pork shoulder (bone-in), kosher salt, 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 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.

Prep: 20 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this spice mix thoroughly over the entire 4 lbs pork shoulder (bone-in).
  2. Step 2: Prepare your smoker to maintain a steady 225°F temperature. Place the pork shoulder fat side up on the smoker grate. Smoke uncovered for approximately 6-7 hours, or until the internal temperature reaches 195°F, spritzing every hour with a mix of 1/4 cup apple juice and 1/4 cup water to keep it moist.
  3. Step 3: While the pork smokes, combine 1 cup apple cider vinegar, 1/2 cup water, 1 tsp red pepper flakes, 2 tbsp brown sugar, and 2 tbsp yellow mustard in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until the sauce slightly thickens and flavors meld.
  4. Step 4: Once the pork reaches 195°F, remove from smoker and let rest for 30 minutes. Using two forks, shred the pork, discarding large pieces of fat.
  5. Step 5: Toss the pulled pork with the warm vinegar sauce to taste, serve on buns or with classic sides.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 440 minutes (20 min prep + 420 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Smoked Pulled Pork 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 Slow-Smoked Pulled Pork 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 Slow-Smoked Pulled Pork 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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