Pulled pork in North Carolina isn’t just food — it’s tradition. I first learned that during a visit to my cousin’s farm outside Asheville. They’d been slow-smoking a whole pork shoulder since sunrise, and by the time dinner rolled around, the smell alone had the entire family floating toward the smoker like cartoons in a cloud of scent.

In true Carolina style, they served it piled high on soft buns, drenched in a vinegar-based sauce that cuts right through the richness of the pork. Tangy, smoky, tender — it was everything barbecue should be. And when I got home, I knew I had to recreate that magic in my own kitchen (minus the whole-hog smoker).

This version is made in a slow cooker or oven, so it’s totally weeknight-friendly — but still gives you that bold Carolina flavor that sticks with you long after the last bite.

Ingredients for North Carolina Pulled Pork Recipe

For the pork:

• 3–4 lb pork shoulder (also called pork butt), trimmed of excess fat

• 1 tablespoon salt

• 1 tablespoon brown sugar

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne (optional)

• 1 tablespoon oil (for searing, if oven roasting)

For the vinegar sauce:

• 1 cup apple cider vinegar

• 1 tablespoon brown sugar

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon hot sauce (like Texas Pete)

• Optional: a few tablespoons of the pork drippings

How to Make North Carolina Pulled Pork Recipe

Slow Cooker Method:

1. Mix the dry rub. In a small bowl, mix salt, sugar, pepper, paprika, and cayenne. Rub all over the pork shoulder.

2. Slow cook. Place the pork in a slow cooker and cook on low for 8–10 hours, or until it’s fall-apart tender.

3. Make the sauce. While the pork cooks, whisk together all the vinegar sauce ingredients in a jar. Let sit at room temp to let the flavors meld.

4. Shred the pork. Remove the pork, shred with two forks, and discard large fat pieces. Stir in some of the vinegar sauce and drippings.

Oven Method:

1. Preheat oven to 300°F. Heat oil in a large Dutch oven and sear the pork on all sides until browned.

2. Roast low and slow. Cover tightly with foil or a lid and roast for 4–5 hours, or until it’s fork-tender. Baste with juices halfway through if desired.

3. Shred and sauce. Shred pork, discard excess fat, and stir in some vinegar sauce before serving.

Sarah’s Simple Tips

• Let the sauce sit. Give the vinegar sauce at least 30 minutes to develop flavor — it gets better the longer it sits.

• Don’t over-sauce. North Carolina style is more about that zing — not drowning the meat. Add it slowly and taste as you go.

• Serve it right. Try it on soft buns with slaw or piled high on a plate with sweet corn and collard greens.

Flavorful Conclusion

This North Carolina pulled pork recipe brings slow-cooked flavor and bold tangy tradition straight to your kitchen — no smoker required. Whether you're hosting a backyard get-together or just craving that barbecue comfort, this dish delivers the kind of soul-satisfying goodness that makes the South proud.

Nutrition (per serving, based on 8 servings):
Calories: 370
Fat: 20g
Saturated Fat: 7g
Carbohydrates: 4g
Sugar: 3g
Protein: 40g
Sodium: 540mg