Pulled Pork

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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