Ingredients
- •6–8 lb pork shoulder (Boston butt), bone removed if needed
- •3 tbsp brown sugar
- •2 tbsp paprika
- •2 tbsp black pepper
- •2 tbsp kosher salt
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp cayenne pepper
- •Wood chunks for smoking (hickory or oak)
- •For Carolina vinegar sauce:
- •2 cups apple cider vinegar
- •¼ cup brown sugar
- •2 tbsp red pepper flakes
- •1 tbsp black pepper
- •1 tbsp kosher salt
- •1 tsp cayenne pepper
- •For serving: hamburger buns, coleslaw, pickles
Instructions
1
Mix brown sugar, paprika, pepper, salt, garlic powder, onion powder, and cayenne
2
Rub pork shoulder generously with dry rub on all sides
3
Wrap and refrigerate 4–12 h
4
Cut pork to fit in vacuum bag if needed
5
Vacuum seal
6
Sous vide at 160°F (71°C) for 20 h
7
Remove from bag and pat dry
8
Prepare smoker or grill for 225°–250°F with wood chunks
9
Place pork on smoker fat-side up
10
Smoke for 2–4 h until bark forms
11
Internal temp should reach 195°–203°F
12
Let rest wrapped for 30 min
13
Shred pork with forks or hands, discarding excess fat
14
Make vinegar sauce by combining all sauce ingredients
15
Bring sauce to simmer, cool slightly
16
Toss pulled pork with sauce to taste
17
Serve on buns with coleslaw and pickles
Notes
- •Carolina-style sauce is tangy not sweet
- •The vinegar cuts through rich pork perfectly
- •This is Eastern North Carolina traditional style
- •Sauce keeps pork moist
Nutrition information
Calories
420 cal
Protein
38g
Fat
24g
Carbs
8g
Tags
carolinabbqvinegar saucetraditionalsmoked