Name: Carolina Pulled Pork Barbecue
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: American
Ingredients: 450 g Pork Shoulder, cut into large chunks; ⅓ cup Vinegar, for the Carolina-style sauce; 1½ tbsp Brown Sugar, for balancing the vinegar; 1 tbsp Dijon Mustard, for tang and body; 1 tsp Smoked Paprika, for smoky depth; ½ tsp Red Chilli Powder, adjust to taste; 4 clove Garlic, minced; ¾ cup Onion, thinly sliced; 1 tbsp Neutral Oil, for browning; 1 tsp Salt, divided; ¾ tsp Ground Black Pepper, freshly ground if possible

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Season the measured pork shoulder with part of the salt and black pepper. Heat the oil in a heavy pot and brown the pork on all sides.
Add the onion and garlic around the pork and cook until fragrant. Stir in smoked paprika and red chilli powder.
Mix vinegar, brown sugar, Dijon mustard, and the remaining salt, then pour it into the pot. Scrape the bottom to release the browned bits.
Cover and cook on low heat until the pork is very tender and can be pulled apart easily.
Shred the pork in the pot, mix it through the sauce, and simmer uncovered briefly until the sauce clings to the meat.

How to tell it's done

The pork should be juicy and shreddable, with a tangy sauce coating the meat rather than pooling separately.

Getting it right

Tip

Pulled pork is ready when it shreds with gentle pressure; if it resists, keep cooking it covered on low heat.

What to serve it with

Serve with coleslaw, pickles, roasted potatoes, or spoon it into buns if you want a sandwich-style meal.

Substitutions

This recipe is designed around pork shoulder because it becomes tender and shreddable after slow cooking.
For a softer heat level, reduce the red chilli powder and keep the smoked paprika.
If the sauce tastes too sharp, add a small extra pinch of brown sugar near the end.
Serve with buns only if desired; the base recipe is kept bun-free to avoid adding gluten by default.

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