North Carolina Pulled Pork BBQ

Ingredients

• 4 lbs (1.8 kg) pork shoulder 4 lbs (1.8 kg) pork shoulder
• 1 cup (240 ml) apple cider vinegar 1 cup (240 ml) apple cider vinegar
• 1/2 cup (120 ml) ketchup 1/2 cup (120 ml) ketchup
• 1/4 cup (60 ml) brown sugar 1/4 cup (60 ml) brown sugar
• 2 tablespoons (30 ml) Worcestershire sauce 2 tablespoons (30 ml) Worcestershire sauce
• 2 tablespoons (30 ml) Dijon mustard 2 tablespoons (30 ml) Dijon mustard
• 2 teaspoons (10 ml) paprika 2 teaspoons (10 ml) paprika
• 2 teaspoons (10 ml) garlic powder 2 teaspoons (10 ml) garlic powder
• 1 teaspoon (5 ml) onion powder 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) cayenne pepper (adjust to taste) 1 teaspoon (5 ml) cayenne pepper (adjust to taste)
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 225°F (107°C) using indirect heat.
2. 2.
   In a bowl, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the sauce.
3. 3.
   Rub the pork shoulder with salt and black pepper, ensuring it is evenly coated.
4. 4.
   Place the pork shoulder on the grill or smoker and cook for approximately 1.5 hours per pound (3 hours for a 2 lb/0.9 kg shoulder, 6 hours for a 4 lb/1.8 kg shoulder), or until the internal temperature reaches 195°F (90°C).
5. 5.
   During the cooking process, baste the pork shoulder with the sauce every hour to keep it moist and infuse it with flavor.
6. 6.
   Once the pork shoulder reaches the desired temperature, remove it from the grill or smoker and let it rest for 20 minutes.
7. 7.
   Using two forks, shred the pork shoulder into bite-sized pieces.
8. 8.
   Pour the remaining sauce over the shredded pork and mix well to ensure it is evenly coated.
9. 9.
   Serve the Carolina Pulled Pork BBQ on sandwich buns or as a main dish, and enjoy!

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled pork shoulder for the best flavor and tenderness.
• Apple cider vinegar — Opt for a high-quality apple cider vinegar to ensure a balanced tanginess in the sauce.
• Ketchup — Look for a ketchup brand that is free from high fructose corn syrup for a more natural flavor.
• Brown sugar — Adjust the amount of brown sugar based on your preference for sweetness.
• Cayenne pepper — Add more or less cayenne pepper depending on your desired level of spiciness.

Tips & Tricks

• For a smokier flavor, use hickory or mesquite wood chips when smoking the pork shoulder.
• If you don't have a grill or smoker, you can also cook the pork shoulder in the oven at 225°F (107°C) for the same amount of time.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the Carolina Pulled Pork BBQ with coleslaw and pickles for a traditional Southern-style meal.
• Adjust the amount of cayenne pepper in the sauce to suit your spice preference.

Serving advice

Serve the Carolina Pulled Pork BBQ on sandwich buns with a side of coleslaw and pickles for a classic barbecue experience. Alternatively, enjoy it as a main dish alongside cornbread and collard greens.

Presentation advice

When serving, pile the shredded pork high on the sandwich buns and drizzle some extra sauce on top for an appetizing presentation. Garnish with a sprig of fresh parsley or cilantro for a pop of color.