Classic Pig Pickin’ Pulled Pork (NC Style)
Ingredients
For the pork:
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1 pork shoulder (Boston butt), 3–4 kg / 6–8 lb
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2 tbsp kosher salt
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2 tbsp black pepper
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1 tbsp paprika
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1 tsp cayenne pepper (optional)
Classic Vinegar Sauce:
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1½ cups apple cider vinegar
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½ cup water
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1 tbsp sugar
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1½ tsp salt
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1 tsp black pepper
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½ tsp red pepper flakes (adjust to taste)
Instructions
1. Season the Pork
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Pat pork dry.
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Mix salt, pepper, paprika, and cayenne.
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Rub generously all over the pork.
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Cover and refrigerate at least 4 hours (overnight is best).
2. Cook Low and Slow
Oven method (most accessible):
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Preheat oven to 150°C / 300°F.
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Place pork in a roasting pan, fat side up.
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Cover tightly with foil.
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Cook 4–5 hours, until very tender and easily pulls apart.
Smoker method (traditional):
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Smoke at 110–120°C / 225–250°F over hickory or oak.
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Cook 8–10 hours, until internal temp reaches ~93°C / 200°F.
3. Make the Vinegar Sauce
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Combine all sauce ingredients in a saucepan.
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Heat gently until sugar dissolves.
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Do not boil.
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Let cool slightly.
4. Pull the Pork
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Rest pork 20 minutes.
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Shred using forks or gloved hands.
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Discard excess fat.
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Toss meat with some vinegar sauce—don’t drown it.
How It’s Traditionally Served
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On soft white sandwich buns
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With coleslaw (often piled right on top)
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Sides: baked beans, potato salad, hushpuppies
Classic Tips
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NC-style pig pickin’ pork is not sweet—the vinegar brings the flavor.
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Sauce is often served on the side so people can add more.
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Pork tastes even better the next day.
If you want, I can also share:
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A traditional vinegar coleslaw to go with it
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A crowd-size version for parties
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Or the Pig Pickin’ Cake that often follows the meal
Just tell me!