Classic Carolina-Style Pulled Pork Recipe with Easy Tangy Vinegar Sauce
A traditional slow-cooked pulled pork recipe featuring tender pork shoulder shredded and tossed in a tangy vinegar sauce, perfect for sandwiches or family-style serving.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
- 4–5 pounds pork shoulder (Boston butt), well-marbled
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons yellow mustard
- Optional for serving: soft hamburger buns, coleslaw, pickles
Instructions
- Trim excess fat from the pork shoulder, leaving a thin layer for flavor. Pat dry with paper towels. (5 minutes)
- In a small bowl, combine salt, black pepper, onion powder, garlic powder, and yellow mustard. Rub this mixture all over the pork shoulder, massaging it into every nook and cranny. (5 minutes)
- Place the pork shoulder fat side up into the slow cooker. Pour 1/2 cup water into the bottom to create steam and keep the meat moist during cooking. Cover with the lid. (2 minutes)
- Cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the pork reaches an internal temperature of 195°F (90°C) and pulls apart easily with forks.
- While the pork cooks, combine apple cider vinegar, granulated sugar, red pepper flakes, and a pinch of salt in a bowl. Stir until sugar dissolves. (5 minutes)
- Remove the pork shoulder and place it on a large cutting board or in a bowl. Using two forks or meat claws, shred the meat into bite-sized pieces. Discard any large chunks of fat. (10 minutes)
- Pour the vinegar sauce over the shredded pork and gently toss to coat evenly. Taste and adjust seasoning if needed. (3 minutes)
- Serve piled high on soft hamburger buns or family-style with coleslaw and pickles. (Immediate)
Notes
If the pork looks dry after shredding, add a splash of the reserved cooking juices before tossing with sauce to keep it juicy. Let the pork rest for 15 minutes after cooking before shredding to allow juices to redistribute. Adjust vinegar sauce seasoning to taste, adding sugar gradually to balance sharpness. For a smoky flavor, add smoked paprika to the rub or a few drops of liquid smoke to the sauce. This recipe is naturally gluten-free and dairy-free. For a vegan alternative, use shredded jackfruit with the vinegar sauce.
Nutrition
- Serving Size: About 4 ounces (113
- Calories: 325
- Sugar: 2
- Sodium: 700
- Fat: 22.5
- Saturated Fat: 7
- Carbohydrates: 3.5
- Protein: 27.5
Keywords: pulled pork, Carolina-style, vinegar sauce, slow cooker, barbecue, pork shoulder, tangy sauce, easy pulled pork