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Eastern NC Vinegar BBQ Pulled Pork

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A quick and tangy pulled pork recipe featuring a bold vinegar-based sauce that balances sweetness and spice, perfect for BBQ lovers seeking a flavorful and tender dish.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (Boston butt), well-marbled
  • 1 cup (240 ml) apple cider vinegar
  • 1/2 cup (120 ml) water
  • 1/4 cup (50 g) brown sugar
  • 1 tablespoon (15 g) salt
  • 1 teaspoon (5 g) black pepper, freshly ground
  • 1 teaspoon (3 g) crushed red pepper flakes
  • 1 tablespoon (15 ml) hot sauce (optional)
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1/2 teaspoon (1.5 g) mustard powder (optional)

Instructions

  1. Trim any excess fat from the pork shoulder, leaving some marbling intact. Pat dry with paper towels for better browning later. (10 minutes)
  2. In a large bowl, whisk together apple cider vinegar, water, brown sugar, salt, black pepper, crushed red pepper flakes, garlic powder, onion powder, mustard powder, and hot sauce if using. Stir until sugar and salt dissolve completely. (5 minutes)
  3. Place the pork shoulder in the slow cooker and pour the vinegar sauce over it, ensuring the pork is well coated. Cover and cook on low for about 3.5 to 4 hours, until the pork is fork-tender and easily shredded. Alternatively, cook in a Dutch oven covered at 300°F (150°C) in the oven for the same time. (3.5 to 4 hours)
  4. Remove the pork from the slow cooker and transfer to a large bowl. Use two forks or meat claws to shred the meat, discarding any large pieces of fat. (10 minutes)
  5. Pour some of the cooking liquid from the slow cooker into the shredded pork, mixing gently to coat. Taste and adjust seasoning by adding more vinegar or sugar if desired. (5 minutes)
  6. Optional: Spread the pulled pork on a baking sheet and broil in the oven for 10-15 minutes to create a caramelized crust, watching closely to prevent burning. (15 minutes)
  7. Serve the tangy pulled pork warm on buns, with coleslaw, or as a main dish alongside your favorite sides.

Notes

Use good-quality apple cider vinegar and measure carefully for the best tangy flavor. Slow and low cooking keeps the pork juicy and tender. Shred the pork while warm for easier shredding. Adjust sauce seasoning after shredding to balance tanginess and sweetness. Use a meat thermometer to ensure pork reaches 195°F (90°C) internal temperature. Rest the meat 10-15 minutes after cooking to lock in juices. Optional broil step adds a smoky caramelized crust.

Nutrition

Keywords: Eastern NC, vinegar BBQ, pulled pork, slow cooker, tangy BBQ, Southern BBQ, easy pulled pork, vinegar sauce

Find it online: https://zorbmeal.com/eastern-nc-vinegar-bbq-pulled-pork-recipe-easy-tangy-flavorful-pulled-pork-for-bbq-lovers/