Description
A classic Carolina pulled pork recipe featuring slow-cooked pork shoulder rubbed with spices and finished with a tangy vinegar-based sauce. Perfect for outdoor gatherings and family dinners.
Ingredients
Scale
- 4 pounds pork shoulder (Boston butt), boneless
- 3 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon crushed red pepper flakes
Instructions
- Pat the pork shoulder dry with paper towels. Rub evenly with yellow mustard to coat all sides.
- In a small bowl, mix together brown sugar, paprika, kosher salt, black pepper, garlic powder, and cayenne pepper. Rub spice mixture generously over the mustard-coated pork.
- Place the pork in a slow cooker, cover, and cook on low for 8 hours, or until fork tender and easily shredded.
- While pork cooks, whisk together apple cider vinegar, ketchup, Worcestershire sauce, and crushed red pepper flakes in a small saucepan. Simmer over low heat for 10 minutes to make the Carolina vinegar sauce.
- Remove the pork from the cooker and shred using two forks. Drizzle with the vinegar sauce and toss to combine before serving.
- Serve pulled pork on buns with extra sauce on the side, if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 95 mg