Carolina Pulled Pork with Vinegar Sauce

Eastern Carolina barbecue is defined less by smoke rings than by a sharp, peppery vinegar sauce that cuts through rich pork. Slow-roasted Boston butt is pulled into tender shreds and tossed with that bright cider-vinegar heat for classic sandwich-ready plates.

Serves 10 · 20 min prep · 600 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 26g fat
• 3g fiber

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Ingredients

• 5 lb bone-in pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp light brown sugar
• 2 tbsp vegetable oil
• 2 cups apple cider vinegar
• 1 cup water
• 1 1/2 tsp crushed red pepper flakes
• 1/4 tsp cayenne pepper
• 2 tbsp hot sauce (such as Texas Pete)
• 4 cups green cabbage, finely shredded
• 1/2 cup carrot, grated
• 1/3 cup mayonnaise
• 1/2 tsp celery seed
• 10 soft hamburger buns

Instructions

1. 1Pat the pork shoulder dry. Stir together the salt, black pepper, smoked paprika, garlic powder, onion powder, and half the brown sugar; rub the mixture all over the meat, pressing it into every surface. Let it sit at room temperature 30 minutes while the oven heats.
2. 2Preheat the oven to 300°F. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Sear the shoulder on all sides until deep mahogany, 3 to 4 minutes per side; do not rush the crust.
3. 3Pour in half the apple cider vinegar and the water, scraping up any browned bits. The liquid should come about 1 inch up the sides—add a splash more water if needed. Cover tightly.
4. 4Transfer to the oven and roast until a fork slides in with almost no resistance and the internal temperature reaches about 200°F in the thickest part, 4½ to 5½ hours. Check once midway; if the pot looks dry, add a little more water.
5. 5While the pork cooks, make the vinegar sauce: whisk the remaining apple cider vinegar with the remaining brown sugar, red pepper flakes, cayenne, hot sauce, and a generous pinch each of salt and black pepper until the sugar dissolves. Taste—it should be sharp, salty, and hot. Set aside.
6. 6For the slaw, toss the shredded cabbage and grated carrot with the mayonnaise, celery seed, a spoonful of the vinegar sauce, and salt and pepper. Chill until serving so it stays crisp.
7. 7When the pork is probe-tender, lift it onto a cutting board or rimmed sheet pan. Tent loosely with foil and rest 30 to 40 minutes so the juices settle.
8. 8Discard large pockets of fat and the bone. Pull the meat into medium shreds with two forks or clean hands, keeping some larger strands for texture. Skim excess fat from the pot juices if you like.
9. 9Moisten the pulled pork with a few ladlefuls of the warm pot juices and half the vinegar sauce. Toss gently—Eastern Carolina style keeps the meat lightly dressed, not swimming. Taste and add more sauce or salt as needed.
10. 10Warm or lightly toast the buns. Pile a generous mound of pork on each bottom bun, spoon a little extra vinegar sauce over the top, and crown with a cool handful of slaw. Serve the remaining sauce on the side for those who want it sharper.