Slow-Smoked Pulled Pork with Tangy Vinegar BBQ Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender pulled pork smoked low and slow, served with a bright and tangy vinegar-based barbecue sauce that complements the rich meat. This southern-inspired bbq & smoked ready in about 375 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.

Ingredients

• 4 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tbsp worcestershire sauce
• 1 tbsp yellow mustard
• 1/4 cup apple juice
• 2 cups wood chips (hickory or applewood)

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this spice mix evenly over the entire 4 lbs pork shoulder, massaging it into the meat. Refrigerate uncovered for at least 4 hours or overnight to dry brine.
2. Step 2: Soak 2 cups of wood chips in water for 30 minutes. Preheat your smoker to 225°F using your choice of hickory or applewood chips for a balanced smoky flavor.
3. Step 3: Place the pork shoulder fat-side up on the smoker rack. Smoke for approximately 6 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: While the pork smokes, make the vinegar BBQ sauce by whisking together 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp brown sugar, 1 tsp red pepper flakes, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1/4 cup apple juice in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until slightly thickened and aromatic.
5. Step 5: Remove the pork shoulder from the smoker and let it rest for 30 minutes. Using two forks, shred the meat, discarding excess fat and bone.
6. Step 6: Toss the pulled pork with half of the vinegar sauce, reserving the rest for serving. Serve the pulled pork on buns or plates with additional sauce on the side.