Flavorful Carolina Pulled Pork Recipe with Easy Tangy Vinegar Sauce
A traditional Carolina pulled pork recipe featuring tender, slow-cooked pork shoulder paired with a sharp, tangy vinegar sauce that balances smoky and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (slow cooker) or 4-5 hours (oven)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes (slow cooker) or 4 hours 20 minutes to 5 hours 20 minutes (oven)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 4–5 pounds pork shoulder (Boston butt)
- 1 cup apple cider vinegar (240 ml)
- 1/2 cup white vinegar (120 ml)
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup water (120 ml)
- 1 tablespoon olive oil
Instructions
- Pat the pork dry with paper towels. Rub the olive oil evenly over the pork, then sprinkle salt, black pepper, garlic powder, and onion powder all over, massaging the spices into the meat. (About 10 minutes)
- In a bowl, whisk together apple cider vinegar, white vinegar, brown sugar, red pepper flakes, salt, black pepper, garlic powder, onion powder, and water until sugar dissolves. (5 minutes)
- Place the pork shoulder in your slow cooker or Dutch oven. Pour about half of the vinegar sauce over the pork, reserving the rest for serving. Cover and cook on low for 8-10 hours or until the meat easily pulls apart. If using an oven, preheat to 300°F (150°C) and cook covered for around 4-5 hours, checking occasionally for moisture.
- Once cooked, transfer pork shoulder to a large plate or tray. Using two forks or meat claws, shred the meat into bite-sized pieces. Remove any large chunks of fat. (10 minutes)
- Toss shredded pork with reserved vinegar sauce to taste. Serve warm on toasted buns, over rice, or with classic coleslaw. (5 minutes)
Notes
If the vinegar sauce tastes too sharp, add a pinch more brown sugar or a splash of water to balance the flavor. Let the pork rest for 10-15 minutes after cooking before shredding to keep it moist. Use a meat thermometer to ensure pork reaches 195°F (90°C) for ideal shredding. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 4 ounces (113 grams)
- Calories: 280
- Sodium: 550
- Fat: 18
- Carbohydrates: 3
- Protein: 25
Keywords: Carolina pulled pork, pulled pork recipe, vinegar sauce, barbecue, slow cooker pulled pork, tangy barbecue sauce, southern barbecue