Carolina Pulled Pork
Boston butt, mustard slather, vinegar mop. Eastern Carolina forever.
Hickory is the Carolina standard. Pecan softens it if hickory feels too aggressive.
New recipe — be the first to log a cook with I cooked this above.
Ingredients
Serves 8–10
- Bone-in pork shoulder, 8 lb1
- Crushed red pepper1 tbsp
The forgiving cook. Pork butt is full of fat and connective tissue — it wants you to succeed. Pull it apart, mop with vinegar sauce, pile on a bun.
Method
- 0hTrim & rub
Trim hard fat to ¼". Mustard, then heavy rub. Wrap in plastic and refrigerate overnight.
- 0.5hSmoker on
Stable at 235°F. Hickory splits, clean blue smoke.
- 1hPork on
Fat cap up. No need to flip.
- 6hMop
Mop with vinegar sauce every hour after hour 6. Don't open the lid otherwise.
- 10hProbe tender
Pull at 203°F internal, when the bone wiggles free with light pressure.
- 10.5hRest
Wrap in foil + towel, hold in a cooler for 1–2 hours. This is non-negotiable.
- 12hPull
Hands or bear claws. Discard hard fat. Toss with vinegar sauce. Pile on a soft bun with slaw.
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonBraggOrganic Apple Cider Vinegar (32 oz)
Spritz mix, Carolina mop, vinaigrettes. Raw + unfiltered, the bottle pitmasters reach for.
- Get it on AmazonFrench'sClassic Yellow Mustard
The pit binder — slather on a brisket or pork shoulder before the rub. You won't taste it; it just glues everything together.
- Get it on AmazonHeath RilesHoney Rub
Sweet pork rub, Memphis-style. The default for ribs and pulled pork.
sweet / mild