Straight from My Kitchen: Why I Keep Coming Back to This Pulled Pork
So, last Memorial Day—I tried making this Carolina Pulled Pork and totally underestimated how much pork shoulder could feed. We were swimming in it. Even my sister (she’s picky about barbecue, bless her heart) ended up stealing leftovers. There’s just something about that tangy, vinegary North Carolina sauce mixed in with all that juicy, slow-cooked pork… Actually makes me miss muggy Southern summers. I’ve also probably dropped at least two forks onto the kitchen floor sneaking bites, but, well, life happens. The neighbors still talk about that cookout, mostly, I think, for the food. Or maybe for my dad’s questionable dancing. Either way, this recipe always gets folks talking.
This Is Why You’ll Love It (Maybe Even More Than I Do)
I make this when I need something that basically cooks itself while I wrangle the kids or conquer the laundry mountain (let’s be real, I lose that battle). My family goes crazy for this because it’s saucy and tender with just enough of a kick—but not nosehair-melting heat. I did once mess up and salt it twice in a fog of distraction, but honestly it still somehow tasted great. If you’ve ever wrestled with dry pork, this will fix you right up. Side note: I swear it’s better on day two, if it survives that long. Or maybe it just feels like you’ve earned it by then. Who knows?
The Kinda-Flexible Ingredient List
- About 4 lb pork shoulder (sometimes called Boston butt; I’ve used picnic roast too when that’s all I could find. Don’t sweat it.)
- 1/2 cup apple cider vinegar (white vinegar if you must, but apple cider’s got more zip)
- 1/4 cup yellow mustard (Dijon is fine if you’re feeling fancy)
- 1/4 cup brown sugar (dark or light, or, honestly, granulated sugar in a pinch—my grandma swears it doesn’t matter)
- 2 tablespoons paprika (I go smoked for extra depth. Plain works, too.)
- 2 teaspoons salt (sea salt, kosher, whatever you have—as long as it’s not that super-fine popcorn salt. Learned that the hard way.)
- 1 teaspoon black pepper (sometimes I get heavy-handed, up to you)
- 1 teaspoon crushed red pepper flakes (add more if you like it spicy)
- 1 cup chicken or beef broth (or just water, if you’re out—it’s forgiving)
- 3 cloves garlic, minced (I use pre-chopped on lazy days; don’t judge me)
- Optional: dash of liquid smoke if you want extra BBQ flair
How I Do It (Not Exactly By The Book)
- Pat the pork dry with paper towels. No need to get precious here—just get it mostly dry.
- Mix up a rub using salt, pepper, red pepper flakes, paprika, and a tablespoon of brown sugar. Slather it all over the pork—get into the nooks. (This is where my 7-year-old likes to help and things get… messy.)
- Dump the pork in your slow cooker or Dutch oven. I usually throw in the minced garlic right onto the meat, then add the broth or water around the sides. No need to be too fussy.
- Combine the vinegar, mustard, and the rest of the brown sugar in a bowl. Pour most of it over the pork, but save about 1/4 cup for basting or drizzling later. (Actually, sometimes I forget this step and add it all at once. It’s fine.)
- Set your slow cooker to low for 8-10 hours or high for about 5-6. For oven: 300°F, covered, for roughly 5 hours—you want it fall-apart tender. Don’t stress if the timing’s a little off.
- Take the pork out (try not to burn yourself; trust me, it’s easy when you’re hungry). Shred it with two forks. It might look kinda weird at first—greasy and stringy—but just keep going. Mix some of the saved sauce back in. This is where I usually sneak a taste. Or three.
- Baste with the sauce and serve. Or, if you’re feeling fancy, crisp it up under the broiler for a few minutes. I do this when I’m trying to impress guests, or when I just want crunchy bits.
Some Notes I Learned the Hard Way
- If you go heavy on the vinegar sauce (like, classic Carolina folks), it’s tangier but also trickier to please finicky eaters. Maybe go lighter to start, then pass more at the table.
- Don’t skip the broth; otherwise the bottom gets a bit scorched. Guess how I know.
- Meat’s easier to shred if you let it rest for 10 minutes or so. I forget, but it really does help.
Variations (Some Work, Some… Eh)
- I once swapped in Dr Pepper for a cup of broth—sounds weird, turned out sweeter and kind of addicting. Kids loved it.
- Sometimes I do half pork, half chicken thighs (picked this up from a friend’s blog). It’s not 100% traditional but it keeps things lighter.
- Tried a dry rub-only version (no mop sauce). Was not my favorite, honestly. Too dry for my taste. Maybe if you’re into that super-smoky flavor?
What You’ll Need (And What To Use If You Don’t Have It)
- Slow cooker / crockpot or Dutch oven. But if you only have a deep oven-safe pot, cover it tight with foil and it’ll do in a pinch. I once used a battered old roasting pan with another pan on top—kinda tragic looking, but it worked!
- Two forks, or clean hands if you’re brave and it’s cooled enough. Those meat shredding claws look cool but I literally never use them.
- Mixing bowls, small and medium. Or just use yogurt tubs. No one’s looking.
How Long Does It Keep? (Honestly, Not That Long Here)
Tightly covered in the fridge it’ll last 3-4 days, they say… Though, honestly, in my house it never lasts more than a day! Freezes beautifully, in zip-top bags or airtight containers, for maybe 3 months. Just reheat gently with splash of extra sauce or broth. The flavors deepen in the fridge, so if you manage leftovers, you win.
How I Serve It (And What Drives My Family Wild)
Buns are classic, obviously—soft potato rolls if you can snag ’em. But I’ve also spooned it over mashed potatoes when I’m feeling rebellious or just out of bread. Never heard any complaints. Sometimes we do quick pickles or spoon some crunchy slaw on top. Honestly, the slaw is my favorite part! Oh, and sometimes, a dab of hot sauce for luck.
Lessons Learned: Basically Don’t Skip Chill Time
- Don’t rush the slow-cook. I once cut it down an hour and ended up with a sort of sad, chewy roast. Never again.
- If you don’t baste every so often, it’s not the end of the world, but you might lose a little juiciness. I do forget sometimes and… nobody’s revolted, yet.
- Taste before adding all the sauce at the end. Once, I dumped it all in and ended up wishing I’d stopped halfway (it’s easy to go overboard!).
FAQ—Stuff Friends Text Me Mid-Cook
Q: Can I use pork loin? I can only find that right now.
Gosh, you can, but it’s leaner and turns out a bit dry. Maybe add extra broth. Honestly though, you’ll get better result from a fattier cut.
Q: Crockpot or oven—which is better?
I use the slow cooker in summer (keeps the house cooler), but oven works great if I’m feeling old-school. It all falls apart in the end, literally.
Q: Can I prep ahead?
Oh, heck yeah. Throw everything in at night, put in the fridge, start cooking the next day. Just add an extra 30 minutes if starting cold.
Q: Do I really need to remove the fat cap?
Some folks trim it, others don’t. I leave most of it on, trim after cooking—lazy, I know, but it helps keep things juicy.
Q: Can I double it? We’ve got a crowd coming.
You can, but watch the size of your pot! Unless you want half-cooked pork (been there), make sure it fits comfortably. Or do two batches if you’ve got time.
If any other burning questions are keeping you up at night, just shout. I’ve probably made the same mistake you’re worried about—why else would I write all this?
And that, friend, is my hands-on, flour-on-jeans guide to Carolina Pulled Pork. Now if you’ll excuse me, I’ve got to go rescue my kitchen from a herd of wild children (and possibly sneak a bite of leftover pork before anyone catches me.)
Ingredients
- 4 lbs pork shoulder (Boston butt), boneless
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp crushed red pepper flakes
- 2 tsp smoked paprika
- 4 cloves garlic, minced
Instructions
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1Pat pork shoulder dry and place it in a large slow cooker.
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2In a medium bowl, combine apple cider vinegar, water, brown sugar, salt, black pepper, red pepper flakes, smoked paprika, and minced garlic. Stir to dissolve the sugar and salt.
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3Pour the vinegar mixture evenly over the pork in the slow cooker.
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4Cover and cook on low for 8 hours, or until pork is very tender and shreds easily with a fork.
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5Remove pork from slow cooker, shred with two forks, and return to the pot to mix with the juices. Serve on buns or with sides of your choice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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