Pulled Pork
Pulled Pork is a medium Southern United States recipe that serves 8. 520 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 40 min | Cook: 26 hrs | Total: 27 hrs 10 min
Cost: $30.70 total, $3.84 per serving
Ingredients
- 0.5 cup Brown Sugar (packed)
- 0.5 cup White Sugar
- 0.5 cup Paprika (sweet paprika)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Dry Ground Mustard
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Ground Ginger
- 1 tablespoon Dried Oregano
- 1 tablespoon Kosher Salt
- 1 tablespoon Freshly Ground Black Pepper
- 1.5 cup Apple Cider Vinegar
- 0.5 Lemon (Juiced)
- 1 teaspoon Cayenne Pepper (adjust to heat preference)
- 1 tablespoon Hot Sauce (plus extra for tomato sauce)
- 1 cup Ketchup
- 3 tablespoons Butter (unsalted, melted)
- 1 tablespoon Worcestershire Sauce
- 0.25 cup Onion (grated)
- 0.5 cup Water
- 5 lb Pork Shoulder (Boston Butt) (bone‑in, trimmed of excess fat)
- 0.5 Cabbage (half a head, shredded)
- 2 tablespoons White Vinegar
- 1 teaspoon Celery Seed (shake to taste)
- 2 tablespoons Mayonnaise (optional, for slaw creaminess)
Instructions
Make the Dry Rub
Combine brown sugar, white sugar, paprika, smoked paprika, dry mustard, garlic powder, onion powder, ground ginger, dried oregano, kosher salt, and black pepper in a mixing bowl. Whisk by hand until no clumps remain, then transfer to a shaker for easy distribution.
Time: PT5M
Prepare Eastern NC Vinegar Sauce
In a small bowl whisk together apple cider vinegar, the juice of half a lemon, cayenne pepper, hot sauce, and a pinch of salt and pepper. Pour into a plastic squeeze bottle for easy drizzling.
Time: PT5M
Prepare Western NC Tomato Barbecue Sauce
Combine ketchup, packed brown sugar, lemon juice, melted butter, hot sauce, Worcestershire sauce, grated onion, a heaping tablespoon of the dry rub, and water in a saucepan. Bring to a gentle simmer over medium‑low heat and cook for 30 minutes, stirring occasionally, until thick and viscous.
Time: PT40M
Temperature: Medium‑low
Trim and Season the Pork Shoulder
Pat the 5‑lb bone‑in Boston butt dry with paper towels. Trim excess hard fat, leaving a thin cap for moisture. Generously coat the entire piece with the dry rub, making sure to get into all crevices.
Time: PT10M
Sous‑Vide the Pork (Indoor Method)
Place the seasoned pork in a vacuum‑sealed bag (or zip‑top bag using the water‑displacement method). Seal, then submerge in a water bath pre‑heated to 165°F (74°C) for 18–24 hours. Keep a heavy plate on top to prevent the bag from floating and cover the bath with plastic wrap to stop evaporation.
Time: PT24H
Temperature: 165°F
Finish in the Oven for Bark
Remove the pork from the bag, reserve the cooking liquid for sauce, and pat the meat completely dry. Sprinkle a fresh dusting of the dry rub, then place on a baking sheet. Roast in a pre‑heated 300°F (149°C) oven for 60–90 minutes, until a dark brown, crisp bark forms.
Time: PT1H30M
Temperature: 300°F
Smoker Method (Outdoor Alternative)
If using a smoker, preheat to 250°F (121°C) with hickory and applewood chips. Place the rub‑coated pork fat‑side up on the grill. Add a water pan (or aluminum foil tray filled with water) to maintain humidity. Smoke for 6–12 hours, or until internal temperature reaches 195–205°F (90–96°C). Baste occasionally with rendered fat.
Time: PT8H
Temperature: 250°F
Shred the Pork
Transfer the cooked pork to a large cutting board. Using two forks, pull the meat apart into bite‑sized shreds. Mix in a few tablespoons of the reserved sous‑vide liquid or smoker drippings for extra juiciness.
Time: PT10M
Prepare Simple Cabbage Slaw
In a bowl combine shredded cabbage, white vinegar, celery seed, and mayonnaise (if using). Toss until evenly coated. Let sit for at least 5 minutes before serving.
Time: PT10M
Assemble the Sandwiches
Place a generous mound of shredded pork on a soft white or potato bun. Drizzle with either the vinegar sauce, the tomato BBQ sauce, or both. Top with a spoonful of cabbage slaw. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Brown Sugar: White sugar, Coconut sugar
- Instead of White Sugar: Brown sugar, Honey (reduced amount)
- Instead of Paprika: Smoked paprika (will change flavor)
- Instead of Smoked Paprika: Regular paprika + liquid smoke
- Instead of Dry Ground Mustard: Yellow mustard powder
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Granulated onion
- Instead of Ground Ginger: Fresh ginger (grated, less)
- Instead of Dried Oregano: Italian seasoning
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: Ground pepper
- Instead of Apple Cider Vinegar: White vinegar (will be sharper)
- Instead of Lemon: Lime juice
- Instead of Cayenne Pepper: Hot sauce
- Instead of Hot Sauce: Tabasco, Sriracha
- Instead of Ketchup: Tomato puree + sugar
- Instead of Butter: Margarine
- Instead of Worcestershire Sauce: Soy sauce (less sweet)
- Instead of Onion: Shallots, Green onions
- Instead of Pork Shoulder (Boston Butt): Pork shoulder without bone
- Instead of Cabbage: Pre‑shredded coleslaw mix
- Instead of White Vinegar: Apple cider vinegar (milder)
- Instead of Celery Seed: Dill seed
- Instead of Mayonnaise: Greek yogurt
Equipment Needed
- Mixing Bowl
- Whisk
- Shaker or Small Jar
- Plastic Squeeze Bottle
- Knife
- Cutting Board
- Vacuum Sealer (optional)
- Large Zip‑Top Bag
- Heavy Ceramic Bowl or Plate
- Plastic Wrap
- Sous‑Vide Immersion Circulator (optional)
- Oven
- Baking Sheet
- Aluminum Foil Tray (optional)
- Smoker or Grill (optional)
- Meat Thermometer
- Tongs
- Forks for Shredding
- Colander (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Ensuring the dry rub is free of sugar clumps.
- Vacuum‑sealing the pork and preventing water loss during the long sous‑vide bath.
- Patting the pork completely dry before the oven bark step.
- Achieving a dark, crisp bark without burning.
- Monitoring internal temperature for the smoker method (195‑205°F).
Chef Tips from the Video
- Add a tablespoon of the reserved sous‑vide liquid to the tomato sauce for an extra porky depth.
- For a sweeter slaw, whisk a teaspoon of honey into the mayo before mixing.
- If you don’t have a vacuum sealer, use the water‑displacement method: seal the bag almost completely, lower it into water, and let pressure push the air out before sealing.
Troubleshooting
The pork is dry after cooking.
Make sure the meat was patted dry before the oven step, but also retain the cooking liquid from the sous‑vide bag and stir it into the shredded pork.
Bark is too soft or never forms.
Increase oven temperature to 325°F for the last 15‑20 minutes, or extend the oven time until the surface is deeply browned.
Sauce is too thin.
Continue simmering the tomato sauce uncovered, stirring frequently, until it reaches the desired viscosity.
Smoker temperature fluctuates.
Use a digital smoker controller and add fresh wood chips only when the temperature drops more than 10°F.
Storage
Refrigerator: Store shredded pork in an airtight container for up to 4 days. Keep sauces separate.
Freezer: Freeze shredded pork in freezer‑safe bags for up to 3 months; reheat gently with a splash of reserved cooking liquid.
Room temperature: Do not leave pork at room temperature for more than 2 hours.
Make-Ahead Tips
- The dry rub can be prepared up to 2 weeks in advance and stored in an airtight jar.
- Both sauces improve after a few hours; make them the night before and refrigerate.
- Season the pork and wrap tightly in plastic wrap; refrigerate overnight before cooking.
Frequently Asked Questions
What is the cultural significance and history of Carolina pulled pork in Southern United States cuisine?
Carolina pulled pork is a cornerstone of Southern barbecue, originating from the low‑country regions of North and South Carolina where pork was abundant. The Eastern style emphasizes a sharp vinegar‑based sauce, while the Western (or Lexington) style adds a sweet tomato base, reflecting regional preferences for tang versus sweetness.
What are the traditional regional variations of pulled pork in the Carolinas?
In Eastern North Carolina the classic sauce is a simple blend of apple cider vinegar, lemon, cayenne and hot sauce with no tomato. Western (or Lexington) North Carolina adds ketchup, brown sugar, and butter to create a sweeter, thicker sauce. South Carolina also offers a mustard‑based “Carolina Gold” sauce, though it’s less common for pulled pork.
How is authentic pulled pork traditionally served in the Carolinas?
Authentic Carolina pulled pork is typically piled on a soft white or potato bun, drizzled generously with the regional sauce, and accompanied by a simple coleslaw or pickles. In many local joints the pork is served “wet” (with sauce) or “dry” (just the rub) depending on the diner’s preference.
What occasions or celebrations is pulled pork traditionally associated with in Southern United States culture?
Pulled pork is a staple at summer cook‑outs, family reunions, Fourth of July picnics, and community festivals. It’s also a common feature at church potlucks and holiday gatherings because it can be cooked in large batches and feeds a crowd.
How does pulled pork fit into the broader Southern barbecue tradition?
Barbecue in the South revolves around low‑and‑slow cooking of pork, beef, or chicken over wood smoke. Pulled pork showcases the hallmark “bark,” smoke ring, and the balance of sweet, spicy, and tangy flavors that define Southern barbecue culture.
What are the authentic traditional ingredients for Carolina pulled pork versus acceptable substitutes?
Traditional ingredients include a pork shoulder (Boston butt), a sugar‑spice dry rub, apple cider vinegar, lemon, cayenne, and either a vinegar‑only or ketchup‑based sauce. Substitutes can include brown sugar for white sugar, smoked paprika for liquid smoke, and mayonnaise in the slaw for added creaminess.
What other Southern dishes pair well with Carolina pulled pork?
Classic pairings include baked beans, corn on the cob, collard greens, mac & cheese, and sweet potato fries. A cold beer or sweet tea rounds out the meal perfectly.
What are the most common mistakes to avoid when making Carolina pulled pork at home?
Common pitfalls include over‑cooking the pork so it becomes mushy, not drying the meat before the oven bark, and using too much liquid in the sous‑vide bag which prevents a good crust. Also, neglecting to let the pork rest before shredding can cause juices to run out.
Why does this pulled pork recipe use a sous‑vide bath before finishing in the oven instead of smoking the whole time?
Sous‑vide guarantees an even, tender texture throughout the large pork shoulder, especially for apartment dwellers without a smoker. The final oven blast creates the coveted bark and smoke ring without the long, variable smoker temperature.
Can I make Carolina pulled pork ahead of time and how should I store it?
Yes. After shredding, store the pork in an airtight container with a few tablespoons of the cooking liquid. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in a low oven, adding a splash of liquid if needed.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also teaching classic cooking techniques in a clear, entertaining format.
How does the YouTube channel Binging with Babish's approach to Southern barbecue differ from other cooking channels?
Binging with Babish blends pop‑culture references with rigorous technique, often using modern tools like sous‑vide to achieve traditional results. This scientific yet accessible style sets it apart from channels that rely solely on traditional smoker methods.
Last updated: August 30, 2026
