Carolina Pulled Pork

A Tangy and Flavorful Southern Classic

Experience the bold, tangy flavors of the South with this Carolina Pulled Pork recipe. Slow-cooked until perfectly tender and infused with a signature vinegar-based sauce, this dish is packed with protein and perfect for gatherings, meal prep, or a satisfying family dinner.

PREP TIME: 15 minutes
COOK TIME: 8 hours
COURSE: Main Course
CUISINE: Southern American
SERVINGS: 8 servings

EQUIPMENT:

• Slow cooker (or Dutch oven)
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Two forks (for shredding)

INGREDIENTS:

• 4–5 pounds pork shoulder (Boston butt)
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon red pepper flakes
• Whole wheat buns (for serving, optional)
• Coleslaw (for serving, optional)

INSTRUCTIONS

Step 1: Prepare the Pork

1. Pat the pork shoulder dry with paper towels and trim any excess fat if needed.
2. In a small bowl, mix paprika, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne.
3. Rub the spice mixture evenly over the entire pork shoulder.

Step 2: Make the Carolina Sauce

1. In a mixing bowl, whisk together apple cider vinegar, water, brown sugar, Dijon mustard, and red pepper flakes.
2. Taste and adjust seasoning if needed — Carolina sauce should be tangy with a slight sweetness and heat.

Step 3: Slow Cook

1. Place the seasoned pork in the slow cooker.
2. Pour about half of the vinegar sauce over the pork, reserving the rest for later.
3. Cover and cook on low for 8 hours (or high for 4–5 hours) until the pork is fork-tender and easily pulls apart.

Step 4: Shred and Toss

1. Carefully remove the pork from the slow cooker and place it on a cutting board.
2. Use two forks to shred the meat, discarding any large pieces of fat.
3. Return the shredded pork to the slow cooker and pour in the remaining vinegar sauce. Toss to combine.
4. Let it cook on low for an additional 15–20 minutes to absorb the flavors.

Step 5: Serve

1. Pile the pulled pork onto whole wheat buns or serve it on its own for a low-carb option.
2. Top with fresh coleslaw for added crunch and flavor if desired.
3. Serve warm and enjoy this Southern classic!

TIPS:

• For oven preparation, cook covered in a Dutch oven at 300°F (150°C) for 4–5 hours.
• Make it healthier by trimming visible fat before cooking.
• This pulled pork stores well in the fridge for up to 4 days and freezes beautifully for meal prep.

KEYWORD: Carolina Pulled Pork, Southern BBQ, Slow Cooker Pork