Carolina Pulled Pork
A Carolinas pit house icon, slow-roasted pork shoulder pulled into tender smoky strands with a tangy vinegar-pepper sauce.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine smoked paprika, brown sugar, garlic powder, onion powder, mustard powder, salt, and pepper. Rub all over pork shoulder, pressing firmly. Whisk together vinegar sauce ingredients: apple cider vinegar, chilli flakes, and a pinch of salt and pepper. Shred cabbage and grate carrot for coleslaw.
Sear
Heat vegetable oil in a medium oven-safe pot or Dutch oven over high heat. Sear pork 2–3 minutes each side until a dark crust forms on all surfaces.
Roast
Cover pot tightly with lid or foil. Transfer to 150°C / 300°F oven. Cook 2.5–3 hours until internal temperature reaches 93°C / 200°F and meat pulls apart easily with forks.
Rest
Remove pork from oven and rest covered 15 minutes. While pork rests, combine coleslaw ingredients: cabbage, carrot, mayonnaise, 1 tbsp apple cider vinegar, sugar, and a pinch of salt. Toss well.
Build
Pull pork into coarse strands using two forks, discarding large fat pieces. Pour vinegar sauce over pulled pork and toss to coat evenly.
Plate
Pile pulled pork into brioche buns and serve with coleslaw alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.