North Carolina Style Pulled Pork and Cider Vinegar Sauce Recipe

Pulled Pork, North Carolina Style
NC Pulled Pork for Barbecue. Photo: Diana Rattray
    7 hrs 10 mins
Ratings (9)

This pulled pork is a North Carolina version, made with a vinegar sauce with crushed red pepper. It makes a great weekend meal with beans, potato salad or fries, and slaw.

Warm the reserved sauce and pass at the table for people to spoon over their pork. I serve barbecue sauce as well for anyone who would prefer the alternative.

Serve with slaw, pickles, buns, and baked beans or your favorite sides.
 

What You'll Need

  • 3 cups cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 boneless pork shoulder or pork butt, about 3 1/2 pounds
  • Salt and pepper

How to Make It

  1. In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
  2. Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
  3. Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
  4. Roast, uncovered, at 275 F for about 7 hours, or to 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
  1. Baste about every hour with the sauce saved for basting. The roast should be very tender.
  2. Remove the roast and shred with 2 forks, discarding large pieces of fat.
  3. Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.
  4. Serve with slaw, pickles, toasted buns, and baked beans or your favorite sides.

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