Eastern Carolina Pulled Pork (Printer-Friendly)

Tender pork shoulder cooked slow with tangy vinegar sauce for rich Eastern Carolina flavor.

# What You’ll Need:

→ Pork

01 - 8-10 pound boneless pork shoulder butt roast

→ Dry Rub

02 - 1/2 cup light brown sugar
03 - 2 teaspoons kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon mustard powder
06 - 1 tablespoon smoked paprika
07 - 1 teaspoon onion powder
08 - 1 teaspoon black pepper

→ Additional Flavorings

09 - 1/2 teaspoon liquid smoke

→ Sauce

10 - 1 cup apple cider vinegar
11 - 1/2 cup ketchup
12 - 1/4 cup brown sugar
13 - 1/4 cup granulated sugar
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon red chili flakes
16 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Pat the pork shoulder dry with paper towels and set aside.
02 - In a small bowl, mix light brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper thoroughly.
03 - Rub the pork evenly with the prepared dry rub and place it into an 8-quart or larger slow cooker. Pour liquid smoke over the pork. No additional liquid is necessary.
04 - Cover and cook on low for 10 to 12 hours until the pork is very tender.
05 - While the pork cooks, combine apple cider vinegar, ketchup, brown sugar, granulated sugar, and salt in a small saucepan over medium heat. Whisk constantly until sugars dissolve, about 3 minutes. Remove from heat and stir in red chili flakes and black pepper. Allow to cool.
06 - Remove pork from slow cooker. Drain excess fat as desired but reserve some cooking liquid for moistening if reheating later. Shred the pork and chop into smaller pieces.
07 - Return shredded pork to slow cooker. Drizzle desired amount of sauce over pork and gently stir to combine.
08 - Cook on low for an additional hour to meld flavors. Serve immediately on buns with optional coleslaw and extra sauce.

# Helpful Hints:

01 - No additional liquid is required for cooking; the pork renders enough juice. Storing leftover pork in reserved cooking liquid helps retain moisture upon reheating.

Go Back