North Carolina-Style Pulled Pork

Pulled Pork, North Carolina Style

Diana Rattray

Ratings (31)
  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
509 Calories
29g Fat
3g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 509
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 53%
Cholesterol 188mg 63%
Sodium 238mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Protein 51g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pulled pork is a North Carolina version, made with a vinegar sauce with crushed red pepper. It makes a great weekend meal with beans, potato salad or fries, and slaw. Or use the pulled pork in sliders for an excellent party snack.

Warm the reserved sauce and pass at the table for people to spoon over their pork. You may want to serve the pulled pork with some barbecue sauce for guests who prefer the alternative.

Serve with slaw, pickles, buns, and baked beans or your favorite sides.

Ingredients

  • 3 cups cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (3 1/2-pound) boneless pork shoulder (or pork butt)
  • Kosher salt (to taste)
  • Black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan, combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.

  3. Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.

  4. Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.

  5. Roast, uncovered, at 275 F for about 7 hours, or until the roast reaches 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.

  6. Baste about every hour with the sauce saved for basting. The roast should be very tender.

  7. Remove the roast and shred with 2 forks, discarding large pieces of fat.

  8. Warm the reserved sauce and pass at the table for people to spoon over their pork. (You can also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.)

  9. Serve with slaw, pickles, toasted buns, and baked beans or your favorite sides.