Eastern Carolina Pulled Pork
In short: Slow-roasted pork shoulder pulled into tender shreds and dressed in a peppery, tart vinegar sauce, piled on soft buns with crisp coleslaw. It takes about 7 h 20 min in total and makes 10 servings.
- Prep
- 20 min
- Cook
- 7 h
- Resting
- 1 h 30 min
- Total
- 7 h 20 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 430 kcal
In eastern North Carolina, barbecue means pork, and the sauce is a thin, sharp mix of cider vinegar and red pepper rather than anything thick or sweet. The pork shoulder cooks low and slow until it shreds with a fork, then gets chopped or pulled and tossed with the vinegar sauce while still warm. Serve it on soft buns topped with coleslaw. This oven recipe works without a smoker and adds smoked paprika for depth.
Instructions
- Mix the salt, paprika, brown sugar, pepper and garlic powder. Rub it all over the pork and rest for 1 hour at room temperature, or overnight in the refrigerator.
- Heat the oven to 135°C (275°F). Set the pork fat side up on a rack in a roasting pan, pour the water into the pan and cover tightly with foil.
- Roast for 6 to 7 hours, removing the foil for the last hour to darken the surface, until the pork is very tender and reads 93 to 96°C (200 to 205°F) inside.
- While the pork cooks, stir the vinegar, water, brown sugar, pepper flakes, hot sauce, salt and pepper together and leave at room temperature so the flavors blend.
- Rest the pork for 30 minutes, loosely covered. Pull it apart with two forks, discarding the bone and any large pieces of fat, and spoon some skimmed pan juices over the meat.
- Toss the pork with 120 to 180 ml (1/2 to 3/4 cup) of the sauce, taste and add more if you like. Serve on buns with coleslaw and extra sauce.
Tips
- For a smoky result, use a smoker with hickory or oak wood at 120°C (250°F) for 8 to 10 hours.
- Leftover pulled pork reheats well in a covered pan with a splash of sauce or stock, and it freezes for 3 months.
Questions and answers
What makes Carolina barbecue sauce different?
Eastern Carolina sauce is a thin mix of vinegar, pepper and a little sugar. Lexington-style sauce adds some ketchup, and South Carolina is known for a yellow mustard sauce.
Can I make pulled pork in a slow cooker?
Yes. Cook the rubbed pork on low for 8 to 10 hours, then shred it and toss with the vinegar sauce. The surface will be softer than from the oven.
How long does leftover pulled pork keep?
Refrigerate it for up to 4 days, or freeze it with some of its juices for up to 3 months.
How long does it take to make Eastern Carolina Pulled Pork?
About 7 h 20 min in total: 20 min of preparation and 7 h of cooking.
How many calories are in Eastern Carolina Pulled Pork?
About 430 kcal per serving, with 35 g of protein, 31 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 31 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 7 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
