dinner · dairy-free
Eastern North Carolina pulled pork with vinegar sauce
Pork shoulder slow-cooked over wood with nothing but salt, chopped with crispy skin and dressed with a sharp pepper-vinegar sauce.
- Time
- 600min
- Steps
- 6
Ingredients
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Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker, Kitchen thermometer.
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Method
-
1
Pat the pork dry, wet the skin lightly and season all over with the salt.
-
2
Cook skin side up over indirect heat with hardwood (oak or hickory) at about 120°C (250°F), or in a 135°C (275°F) oven, for 9-10 hours until the meat reaches 90-95°C (195-205°F) and the bone pulls out easily.
-
3
Make the sauce: stir the vinegar, chili, sugar, pepper, salt and hot sauce until dissolved. Let it stand while the pork cooks.
-
4
If the skin isn't crisp, cut it off and crisp it under the broiler or on the grill.
-
5
Pull and chop the meat with some of the fat and crisp skin. Season with salt and splash generously with vinegar sauce.
-
6
Serve on buns with coleslaw and more sauce on the side.
