Western North Carolina Pulled Pork BBQ

• •3.5 lb pork shoulder (Boston butt), boneless
• •1 tablespoon kosher salt
• •1 teaspoon black pepper, freshly ground
• •1 tablespoon paprika
• •1 tablespoon brown sugar, light or dark, packed
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •0.5 teaspoon cayenne pepper
• •0.5 cup apple cider vinegar
• •1 cup ketchup
• •0.5 cup apple cider vinegar (for sauce)
• •0.3 cup water
• •2 tablespoons brown sugar, light or dark, packed (for sauce)
• •1 tablespoon Worcestershire sauce
• •0.5 teaspoon red pepper flakes
• •0.5 teaspoon black pepper, freshly ground (for sauce)
• •0.3 teaspoon salt (for sauce)
• •0.5 teaspoon chili powder

Instructions

1. 1

   Prepare the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine the kosher salt, black pepper, paprika, 1 tablespoon brown sugar, garlic powder, onion powder, and cayenne pepper to create the dry rub. Generously rub the mixture all over the pork shoulder, ensuring it's evenly coated.

2. 2

   Roast the Pork: Preheat your oven to 275°F (135°C). Place the rubbed pork shoulder in a large roasting pan or Dutch oven. Pour 0.5 cup of apple cider vinegar into the bottom of the pan around the pork (not directly on top). Cover the pan tightly with a lid or aluminum foil. Roast in the preheated oven for 5-6 hours, or until the pork reaches an internal temperature of 200-205°F (93-96°C) and is incredibly tender, easily pulling apart with a fork.

3. 3

   Make the Lexington-Style Sauce: While the pork is cooking, prepare the sauce. In a medium saucepan, combine the ketchup, 0.5 cup apple cider vinegar, water, 2 tablespoons brown sugar, Worcestershire sauce, red pepper flakes, 0.5 teaspoon black pepper, 0.25 teaspoon salt, and chili powder. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.

4. 4

   Shred the Pork: Once the pork is cooked, carefully remove the pan from the oven. Let the pork rest, still covered, for at least 30 minutes. This allows the juices to redistribute. After resting, transfer the pork to a large cutting board or shallow dish. Using two forks or meat claws, shred the pork, discarding any excess fat or gristle.

5. 5

   Serve: Serve the warm pulled pork on its own, or piled high on soft buns. Pass the Lexington-style sauce on the side for guests to add as desired, or lightly toss some sauce with the shredded pork before serving. Traditionally served with coleslaw and hushpuppies.

Chef's Tips

• 💡Don't rush the cook time. Low and slow is key for tender, juicy pulled pork. The pork should practically fall apart when touched.
• 💡For an extra smoky flavor, you can use a smoker instead of an oven. Follow similar temperature and internal temperature guidelines.
• 💡The sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.
• 💡Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Reheat gently with a splash of apple cider vinegar or chicken broth to maintain moisture.