Slow-Smoked Pulled Pork with Tangy Carolina Vinegar Sauce

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

Tender pulled pork smoked low and slow, paired with a sharp and tangy North Carolina vinegar sauce for authentic barbecue flavor. This american southern-inspired bbq & smoked ready in about 500 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: 480 min Serves 8 American Southern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl; rub this spice mix evenly over the entire 4 lb pork shoulder, coating all sides thoroughly.
  2. Step 2: Preheat your smoker to 225°F. Place the pork shoulder fat side up on the smoker grate and smoke for about 8 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
  3. Step 3: While the pork smokes, mix 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. Simmer over medium heat for 10 minutes until the sugar dissolves and the sauce slightly thickens; remove from heat and set aside to cool.
  4. Step 4: Once the pork is done, remove it from the smoker and let it rest for 20 minutes. Using two forks, shred the meat into bite-size pieces.
  5. Step 5: Toss the pulled pork with half of the vinegar sauce, reserving the rest for serving. Serve on buns or with traditional sides like hushpuppies and coleslaw.

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Frequently asked questions

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

Total time is about 500 minutes (20 min prep + 480 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 Tangy 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 Tangy 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 Tangy 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 Tangy Carolina Vinegar Sauce?

American Southern 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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