Get ready to transform your kitchen into a Southern BBQ paradise with this irresistible pulled pork recipe that promises to transport you straight to the heart of Carolina! Imagine tender, melt-in-your-mouth pork so flavorful it'll have your guests begging for seconds. This isn't just another pulled pork recipe – it's a culinary journey that combines classic Southern techniques with a tangy vinegar mop sauce that will revolutionize your BBQ game forever.
Prep Time: 20 mins
Cook Time: 10 hrs
Total Time: 10 hrs 20 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 4-5 lbs pork shoulder
- 2 tbsp salt
- 2 tbsp black pepper
- 1 tbsp paprika
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp red pepper flakes
Instructions
- Remove pork shoulder from refrigerator 1 hour before cooking to allow it to come to room temperature. Pat the meat dry with paper towels.
- Mix salt, black pepper, and paprika in a small bowl to create a dry rub. Generously coat the entire pork shoulder with the spice mixture, ensuring even coverage.
- Preheat slow cooker or smoker to 225°F (107°C). If using an oven, preheat to 250°F (121°C).
- Place pork shoulder in the cooking vessel, fat side up. Cover and cook low and slow for approximately 8-10 hours, or until internal temperature reaches 195-205°F (90-96°C).
- While meat is cooking, prepare Carolina Vinegar Mop Sauce by whisking together apple cider vinegar, water, sugar, and red pepper flakes in a bowl. Let sit to allow flavors to meld.
- Every 2 hours, baste the pork with the vinegar mop sauce to keep meat moist and add flavor.
- Once meat reaches desired internal temperature, remove from heat and let rest for 30 minutes.
- Using two forks, shred the pork, discarding any large pieces of fat. Drizzle additional mop sauce over pulled pork for extra flavor.
- Serve hot on soft hamburger buns or as desired, with extra vinegar sauce on the side.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches the perfect 195-205°F for maximum tenderness.
- Patience Pays Off: Low and slow cooking is the secret to incredibly tender pulled pork. Don't rush the process!
- Prep in Advance: Let your pork come to room temperature before cooking to ensure even cooking.
- Sauce Mastery: Make extra vinegar mop sauce – it's perfect for serving on the side and adding extra zing.
- Resting is Crucial: Always let the meat rest for 30 minutes after cooking to allow juices to redistribute.
- Storage Tip: Leftover pulled pork freezes beautifully for up to 3 months, making it a perfect make-ahead meal.
- Customize Your Flavor: Feel free to adjust the red pepper flakes to match your spice preference.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 45g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 135mg
