Carolina Pulled Pork
Spice-rubbed pork shoulder slow-roasted until it falls apart, then tossed with a tangy Eastern Carolina vinegar and pepper sauce and piled onto buns.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published February 9, 2026
- Prep
- 20 min
- Cook
- 7 hrs
- Total
- 7 hrs 20 min
- Servings
- 12
- Level
- Easy
In Eastern North Carolina, pulled pork is not smothered in thick, sweet sauce. Instead it gets a sharp, peppery vinegar sauce that cuts through the richness of the meat and makes you reach for another sandwich. This version captures that tradition whether you use a smoker or your oven.
A bone-in pork shoulder, rubbed with brown sugar, paprika, mustard and black pepper, cooks low and slow until the collagen melts and the bark turns dark and crusty. Patience is the whole technique: the meat is ready when a fork slides in with no resistance, usually around 200 degrees F inside.
Pile it on soft buns and top with creamy coleslaw right on the sandwich, the Carolina way.
- Tangy vinegar pepper sauce
- Oven or smoker method
- Feeds a crowd
Ingredients
Directions
Mix the dark brown sugar, paprika, 1 tbsp of the salt, 1 tbsp of the pepper, dry mustard, garlic powder and cayenne in a small bowl.
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