Carolina BBQ Pulled Pork: Southern Comfort on a Plate

Authentic Carolina BBQ: Slow-Cooked Pulled Pork Perfection

There’s nothing quite like authentic Carolina BBQ to satisfy your comfort food cravings. This mouthwatering Southern classic features tender, slow-cooked pork shoulder that’s gently simmered until it falls apart, creating that signature pulled texture that the Carolinas are famous for. Unlike other regional barbecue styles, Carolina-style puts the focus on the meat’s natural flavor enhanced by a tangy, vinegar-based sauce that cuts through the richness perfectly.

Why You’ll Love This Traditional Carolina Pulled Pork

This recipe captures the essence of authentic Southern barbecue without requiring a smoker or complicated equipment. The slow-cooking method ensures that every bite is incredibly tender and full of flavor. Whether you’re hosting a backyard gathering, planning for game day, or just craving some down-home cooking, this Carolina-style pulled pork will become your go-to recipe.

Ingredients for Perfect Carolina BBQ

• 6 pounds pork shoulder (also known as Boston butt)
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes
• 4 cups water
• For the Carolina Vinegar Sauce (optional):
• 1 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon salt

Kitchen Equipment You’ll Need

• Large pot with lid (6-8 quart capacity)
• Meat thermometer
• Forks for shredding
• Measuring cups and spoons

Step-by-Step Carolina BBQ Preparation

1. Trim excess fat from the pork shoulder, but leave some for flavor.
2. Place the pork shoulder in a large pot and add the bay leaf, red pepper flakes, and water.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce heat to low, cover, and simmer for 4-5 hours until the meat is fork-tender and reaches an internal temperature of 195°F-205°F.
5. Remove the pot from heat and allow the meat to cool in the cooking liquid for about 30 minutes.
6. Transfer the pork to a large dish or cutting board, reserving the cooking liquid.
7. Once cool enough to handle, remove any excess fat and use two forks to shred the meat into bite-sized pieces.
8. Skim the fat from the reserved cooking liquid and add some of the defatted liquid back to the shredded meat to keep it moist.
9. If making the optional vinegar sauce, whisk together all sauce ingredients in a small bowl and drizzle over the pulled pork to taste.

Pro Tips for Authentic Carolina BBQ

• Low and slow is key – Don’t rush the cooking process. The long, slow simmer is what creates that tender, melt-in-your-mouth texture.
• Don’t skip the cooling step – Allowing the meat to cool in its broth helps it retain moisture and develop deeper flavor.
• Control the heat – Adjust the red pepper flakes according to your spice preference. Authentic Carolina BBQ has a slight kick, but you can customize it to your taste.
• For extra smoky flavor, add 1 teaspoon of liquid smoke to the cooking water or the vinegar sauce.

Serving Your Carolina Pulled Pork

The traditional way to serve Carolina BBQ is on a simple white bun with a side of coleslaw. For the full experience, place the coleslaw directly on top of the pulled pork in your sandwich – the creamy crunch contrasts perfectly with the tender meat.

Other classic sides include:

• Baked beans
• Corn on the cob
• Mac and cheese
• Hush puppies
• Potato salad

Storing and Reheating Leftovers

This Carolina pulled pork actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months.

To reheat, place the pork in a covered dish with a splash of water, broth, or apple juice to maintain moisture. Warm in the microwave or in a 300°F oven until heated through.

East vs. West: Carolina BBQ Style Variations

Did you know there are distinct regional differences in Carolina BBQ? Eastern North Carolina style features a thin, vinegar-based sauce with red pepper flakes, while Western North Carolina (or Lexington-style) adds a touch of ketchup or tomato to the mix. South Carolina is known for its mustard-based “Carolina Gold” sauce. This recipe leans toward the Eastern style but can be adapted by adding 2-3 tablespoons of ketchup or mustard to the sauce according to your regional preference.

Nutrition Information

Frequently Asked Questions About Carolina BBQ

What cut of meat is best for Carolina BBQ?

Pork shoulder (also called Boston butt) is the traditional and preferred cut for authentic Carolina BBQ. It has the perfect amount of fat marbling that melts during the slow cooking process, creating juicy, tender pulled pork.

Can I make this in a slow cooker?

Absolutely! Place all ingredients in a slow cooker and cook on low for 8-10 hours or high for 5-6 hours until the meat is fork-tender and shreds easily.

What makes Carolina BBQ different from other BBQ styles?

Carolina BBQ is distinguished by its focus on pork (particularly pulled pork) and its vinegar-based sauces rather than the thick, sweet tomato-based sauces found in other regions. The tangy, slightly spicy profile cuts through the richness of the pork perfectly.

Whether you’re a BBQ aficionado or trying your hand at regional American cuisine for the first time, this Carolina BBQ recipe delivers authentic Southern flavor with minimal effort. The tender, slow-cooked pork shoulder becomes the perfect canvas for that signature tangy Carolina flavor that’s kept this style of barbecue popular for generations.