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Carolina Pulled Pork (Slow-Cooked Pork Shoulder with Tangy Apple Cider BBQ Sauce)
The pride of Carolina barbecue: melt-in-the-mouth slow-braised pork shoulder shredded into succulent strands, tossed in a distinctive tangy cider vinegar, mustard, and brown sugar sauce.
Prep
20 min
Cook
120 min
Total
140 min
Ingredients
6servings
- Boneless pork shoulder roast1000 g
- Yellow onion, sliced2 piece
- Apple cider vinegar100 ml
- Brown sugar2 tbsp
- Yellow or Dijon mustard2 tbsp
- Smoked paprika1 tbsp
- Garlic powder1 tsp
- Water or broth150 ml
- Salt1.5 tsp
Preparation Steps
1
Rub pork shoulder all over with salt, smoked paprika, and garlic powder.
3 min timer
2
Scatter sliced onions across the bottom of a Dutch oven and place seasoned pork on top.
2 min timer
3
Whisk apple cider vinegar, brown sugar, mustard, and water together. Pour around the meat.
2 min timer
4
Cover tightly and braise in preheated oven at 160°C for 2 hours until fork-tender.
120 min timer
5
Transfer pork to a board and shred into fine strands using two forks. Toss with the pan juices and serve.
5 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
