Ingredients
- •4–5 lbs pork shoulder (Boston butt), trimmed
- •3 tbsp kosher salt
- •2 tbsp brown sugar
- •2 tbsp smoked paprika
- •1 tbsp black pepper
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •2 tsp cayenne pepper
- •2 tsp dried oregano
- •1 cup apple cider vinegar
- •¼ cup white vinegar
- •2 tbsp brown sugar (for sauce)
- •1 tbsp red pepper flakes
- •1 tsp black pepper (for sauce)
- •1 tsp kosher salt (for sauce)
- •8 brioche buns
- •Coleslaw for serving
- •Pickles for serving
Instructions
Mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and oregano in a bowl
Rub spice mixture all over pork shoulder, coating every surface thoroughly
Place seasoned pork in a large vacuum-seal bag or zip-top bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 167°F (75°C)
Submerge sealed bag in water bath, ensuring pork is fully submerged
Cook for 24 h for perfectly tender pulled pork
While pork cooks (or during last hour), make Carolina vinegar sauce
Combine apple cider vinegar, white vinegar, brown sugar, red pepper flakes, black pepper, and salt in a jar
Shake vigorously until sugar dissolves, refrigerate until ready to use
When cook time is complete, remove pork from bag and reserve liquid
Transfer pork to a large bowl or cutting board
Using two forks or your hands, shred pork into bite-sized pieces, discarding any large fat pieces
Skim fat from reserved cooking liquid, add 1/2 cup defatted liquid back to shredded pork
Preheat broiler and line a sheet tray with foil
Spread shredded pork in a thin, even layer on the sheet tray
Broil for 3–5 min until edges are crispy and caramelized
Transfer crispy pork to a large bowl
Toss with 1/2 cup Carolina vinegar sauce (reserve remaining sauce for serving)
Toast brioche buns under broiler for 1 min
Pile pulled pork onto buns, top with coleslaw and pickles
Serve with extra vinegar sauce on the side
Notes
- •The 24-hour cook breaks down collagen perfectly for fork-tender results
- •Don't skip the broiling step - it adds essential crispy texture
- •Vinegar sauce can be made up to 1 week ahead
- •Leftover pork freezes beautifully for up to 3 months