📝 About This Recipe
Rooted in the coastal plains of the Tar Heel State, this authentic North Carolina pulled pork celebrates the purity of smoke and the sharp, addictive tang of a traditional cider vinegar 'mop.' Unlike its heavy, sweet cousins in the Midwest, this style focuses on a thin, spicy sauce that cuts through the richness of the slow-smoked pork shoulder. The result is tender, succulent strands of meat infused with hickory smoke and a peppery bite that has defined Southern barbecue for generations.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Butt (Pork Shoulder) (well-marbled, fat cap intact)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
The Dry Rub
- 1/4 cup Dark Brown Sugar (packed)
- 3 tablespoons Kosher Salt
- 2 tablespoons Smoked Paprika
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
The NC Vinegar Sauce (The Mop)
- 2 cups Apple Cider Vinegar (high quality)
- 1/2 cup White Vinegar
- 1 tablespoon Red Pepper Flakes
- 1 tablespoon Hot Sauce (Texas Pete or similar vinegar-based sauce)
- 1 tablespoon Light Brown Sugar (to balance the acidity)
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to take the chill off. Pat the meat thoroughly dry with paper towels.
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2
In a small bowl, whisk together the dark brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, and cayenne to create your dry rub.
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3
Apply a thin, even layer of yellow mustard all over the pork. This won't flavor the meat but acts as a 'glue' for the spices. Generously coat the pork with the dry rub, pressing it into the meat.
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4
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use hickory or oak wood chunks for an authentic North Carolina flavor profile.
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5
In a medium jar, combine all the vinegar sauce ingredients. Shake well and let it sit at room temperature so the red pepper flakes can infuse the liquid.
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6
Place the pork on the grill grates, fat side up. Close the lid and maintain a steady temperature between 225°F and 250°F.
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7
Smoke the pork undisturbed for the first 4 hours to allow a beautiful 'bark' (crust) to form on the exterior.
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8
After 4 hours, begin lightly spritzing or mopping the pork with a small amount of the vinegar sauce every hour. Do not over-saturate, as you want the bark to stay crisp.
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9
Continue cooking until the internal temperature reaches approximately 165°F. At this point, the meat may 'stall' and stop rising in temperature for a while; be patient.
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10
Optional: If you want a softer texture, wrap the pork tightly in peach butcher paper or foil once it hits 165°F. For the best bark, leave it unwrapped.
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11
Remove the pork from the heat once it reaches an internal temperature of 203°F (95°C). The meat should feel like butter when probed.
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12
Crucial Step: Wrap the pork in foil (if not already) and then a thick towel. Place it in an empty cooler to rest for at least 1 hour. This allows the juices to redistribute.
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13
Discard the bone and any excess large chunks of fat. Use two forks or meat claws to shred the pork into long strands.
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14
Transfer the shredded meat to a large bowl and toss with half of the remaining vinegar sauce. Serve the rest of the sauce on the side.
💡 Chef's Tips
Always use a meat thermometer; color is never a reliable indicator of doneness for slow-cooked pork. Don't trim too much fat before cooking; it renders down and bastes the meat from the inside out. If you don't have a smoker, you can use a slow cooker on low for 8-10 hours, but you will miss the signature smoky bark. Letting the meat rest is the difference between dry pork and juicy perfection—never skip the 60-minute rest. For extra heat, add more red pepper flakes to the sauce 24 hours in advance to let the spice fully bloom.
🍽️ Serving Suggestions
Serve on cheap, soft white hamburger buns topped with a mountain of creamy coleslaw. Pair with a side of hushpuppies and slow-simmered collard greens for the full BBQ shack experience. Enjoy with a cold glass of sweet tea or a crisp, local pilsner to cut through the vinegar tang. Add a side of 'red slaw' (barbecue slaw) if you want to lean into the Western North Carolina variation. Serve leftovers over crispy corn chips with jalapeños for incredible BBQ nachos.