📝 About This Recipe
Transport your taste buds to the coastal plains of North Carolina with this authentic, wood-smoked pork shoulder. Unlike its sweet, tomato-based cousins, this style celebrates the 'whole hog' tradition using a sharp, peppery vinegar mop that cuts through the rich fat of the meat. It is a masterclass in balance, offering a bright, tangy, and spicy profile that highlights the pure flavor of the hickory-smoked pork.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Butt (Pork Shoulder) (high-quality, well-marbled)
- 1/4 cup Yellow Mustard (used as a binder)
The Dry Rub
- 2 tablespoons Kosher Salt
- 2 tablespoons Coarse Black Pepper (16-mesh preferred)
- 1 tablespoon Light Brown Sugar (optional, for bark color)
The Signature Vinegar Sauce (The Mop)
- 2 cups Apple Cider Vinegar (high quality)
- 1 cup White Distilled Vinegar
- 1 tablespoon Red Pepper Flakes (increase for more heat)
- 1 teaspoon Ground Cayenne Pepper
- 1 tablespoon Hot Sauce (Texas Pete or Tabasco)
- 1 tablespoon Kosher Salt
- 2 tablespoons Dark Brown Sugar (to balance acidity)
👨🍳 Instructions
-
1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to take the chill off. Trim any excessively thick fat caps down to about 1/4 inch.
-
2
Lightly coat the entire pork shoulder with a thin layer of yellow mustard; this acts as a 'glue' for the rub and will not affect the final flavor.
-
3
Mix the salt, pepper, and brown sugar in a small bowl. Generously coat the pork on all sides with the rub, pressing it into the meat.
-
4
Preheat your smoker to 225°F (107°C). Use hickory wood chunks or logs for the most authentic Eastern NC flavor profile.
-
5
In a medium jar or bowl, whisk together all the 'Vinegar Sauce' ingredients. Let this sit for at least 2 hours (or overnight) to allow the pepper flakes to hydrate and infuse the vinegar.
-
6
Place the pork shoulder on the smoker grate, fat side up. Close the lid and maintain a steady temperature between 225°F and 250°F.
-
7
After 4 hours of smoking, begin 'mopping' or spritzing the meat every hour with a small amount of the vinegar sauce to keep the exterior moist.
-
8
Continue smoking until the internal temperature reaches approximately 165°F-170°F and the exterior has developed a dark, crunchy crust (the 'bark').
-
9
Optional: If you are in a hurry, wrap the pork in butcher paper or heavy-duty foil at 165°F to speed up the process, though many purists leave it unwrapped for better bark.
-
10
Continue cooking until the internal temperature reaches 203°F (95°C). The probe should slide into the meat like it is softened butter.
-
11
Remove the pork from the smoker and let it rest for at least 1 hour in a cooler or a room-temperature oven. Resting is crucial for juice redistribution.
-
12
Pull the meat apart using gloved hands or two forks, discarding the bone and any large chunks of unrendered fat. Aim for a mix of shredded meat and small chunks.
-
13
While the meat is still warm, toss it with about 1 cup of the remaining vinegar sauce. The meat will absorb the liquid like a sponge.
-
14
Finely chop some of the crunchy bark pieces and mix them back into the meat for texture and bursts of flavor.
💡 Chef's Tips
Don't rush the rest; resting for a full hour ensures the meat doesn't dry out the moment you pull it. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Eastern NC sauce is meant to be thin; do not be tempted to add ketchup or tomato paste, or it becomes 'Lexington Style'. For the best texture, 'pull' the pork rather than chopping it with a knife to maintain the integrity of the muscle fibers. Make the sauce a day in advance to let the heat from the red pepper flakes fully mellow into the vinegar.
🍽️ Serving Suggestions
Serve on a cheap white bun topped with creamy, slightly sweet mayonnaise-based coleslaw. Pair with 'hushpuppies' (fried cornmeal dough) and a side of Brunswick stew. Serve with a tall glass of ice-cold, heavily sweetened sweet tea to balance the vinegar's acidity. Side dishes like braised collard greens with smoked turkey or bacon are traditional and delicious. For a modern twist, serve over a bed of crispy fries with extra vinegar sauce on the side.