Smoked Eastern North Carolina Pulled Pork with Vinegar Sauce

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

Tender pulled pork smoked low and slow, served with a tangy vinegar-based sauce typical of Eastern North Carolina BBQ. This american-inspired bbq & smoked ready in about 405 minutes blends pork shoulder (Boston butt), 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: 45 min Cook: 360 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, 1 tbsp smoked paprika, and 1 tsp cayenne pepper in a bowl and rub evenly over the entire surface of 4 lbs pork shoulder. Let rest for 30 minutes at room temperature.
  2. Step 2: Soak 2 cups apple wood chips in water for 30 minutes, then drain. Prepare your smoker and preheat to 225°F.
  3. Step 3: Place the pork shoulder on the smoker grate fat side up, add soaked apple wood chips to the firebox, and smoke for about 6 hours, maintaining 225°F until the internal temperature reaches 195°F.
  4. Step 4: Meanwhile, whisk together 1 cup apple cider vinegar, 1/2 cup water, 1 tsp red pepper flakes, 1 tbsp brown sugar, and 2 tbsp yellow mustard in a bowl until sugar dissolves — this is your vinegar BBQ sauce.
  5. Step 5: Once the pork reaches 195°F, remove it from the smoker and let it rest covered for 30 minutes. Then pull the pork apart with forks and toss with the vinegar sauce to taste before serving.

Equipment for this recipe

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Frequently asked questions

How long does Smoked Eastern North Carolina Pulled Pork with Vinegar Sauce take to make?

Total time is about 405 minutes (45 min prep + 360 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoked Eastern North Carolina Pulled Pork with 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 Smoked Eastern North Carolina Pulled Pork with 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 Smoked Eastern North Carolina Pulled Pork with 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 Smoked Eastern North Carolina Pulled Pork with 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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