📝 About This Recipe
Rooted in the heart of the Piedmont, this authentic Carolina pulled pork is a masterclass in the 'low and slow' philosophy of the American South. We use a bone-in pork butt, seasoned with a spicy dry rub and bathed in a signature thin, tangy vinegar mop that cuts through the rich, smoky fat of the meat. The result is succulent, bark-heavy pork that honors the centuries-old tradition of pit-smoking, delivering a bright, acidic punch that sets it apart from its sweeter Kansas City cousins.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Shoulder (Boston Butt) (excess fat cap trimmed to 1/4 inch)
- 1/2 cup Yellow Mustard (used as a binder for the rub)
The Carolina Dry Rub
- 1/4 cup Dark Brown Sugar (packed)
- 3 tablespoons Kosher Salt
- 2 tablespoons Smoked Paprika (provides deep color)
- 1 tablespoon Black Pepper (coarsely ground)
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Garlic Powder
Piedmont Vinegar Mop & Sauce
- 2 cups Apple Cider Vinegar (the base of authentic Carolina sauce)
- 1/2 cup Ketchup (provides body and a hint of sweetness)
- 1 tablespoon Red Pepper Flakes
- 1 tablespoon Hot Sauce (something vinegar-based like Texas Pete)
- 2 tablespoons Light Brown Sugar
👨🍳 Instructions
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1
Remove the pork butt from the refrigerator 45 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels.
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2
In a medium bowl, whisk together the dark brown sugar, kosher salt, paprika, black pepper, cayenne, and garlic powder to create your dry rub.
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3
Coat the entire pork shoulder with a thin layer of yellow mustard. This won't make it taste like mustard; it simply acts as a glue for the spices.
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4
Generously apply the dry rub to all sides of the pork, pressing it into the meat. Ensure every nook and cranny is covered for maximum 'bark' development.
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5
Preheat your smoker to 225°F (107°C). Use hickory wood chunks or logs for that authentic, pungent Carolina smoke profile.
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6
Place the pork on the smoker grate, fat-side up. Close the lid and maintain a steady temperature between 225°F and 250°F.
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7
While the pork smokes, whisk together all the 'Vinegar Mop' ingredients in a jar. Let it sit at room temperature so the flavors meld.
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8
After 4 hours of smoking, begin spritzing or mopping the pork with the vinegar mixture every hour. This keeps the surface moist and builds layers of flavor.
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9
Monitor the internal temperature. Around 160°F-170°F, the meat will hit 'the stall' where the temperature stops rising. You can wrap it in peach butcher paper now to speed things up, or leave it unwrapped for a crunchier bark.
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10
Continue smoking until the internal temperature reaches 203°F (95°C). The probe should slide into the meat like it's hitting softened butter.
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11
Remove the pork from the smoker and wrap it tightly in foil, then a couple of old towels. Place it in an empty cooler to rest for at least 1 to 2 hours. This is crucial for juice redistribution.
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12
Unwrap the pork and discard the large bone (it should slide out clean). Use two forks or meat claws to shred the pork into bite-sized pieces.
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13
Toss the shredded meat with about 1 cup of the remaining vinegar sauce, ensuring the crispy exterior bits (the bark) are well-distributed.
💡 Chef's Tips
Always use a meat thermometer; cooking by time alone is risky as every pork shoulder is different. Hickory is the traditional wood, but if you find it too strong, mix it with 50% apple wood. Don't skip the rest period—resting for at least an hour ensures the meat doesn't dry out the moment you shred it. If you want more 'bark,' avoid wrapping the meat in foil during the cook; use butcher paper or leave it naked. Save the flavorful liquid (jus) from the foil/paper after resting and mix it back into the pulled meat.
🍽️ Serving Suggestions
Serve on cheap white buns with a mountain of creamy coleslaw piled directly on top of the meat. Pair with a side of hushpuppies and pit-style baked beans for a full BBQ platter. Drink with a very cold sweet tea or a crisp, light lager to balance the vinegar tang. Offer extra vinegar sauce on the side for those who want that signature Carolina 'zip'. Use leftovers for 'BBQ Nachos' with jalapeños and melted sharp cheddar.