Carolina Vinegar BBQ Pork
Tender pulled pork coated in a tangy vinegar sauce with just a hint of heat—the signature style of Eastern North Carolina. Ready in under 30 minutes using a pre-cooked pork shoulder.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 lbs pork shoulder, cooked
- ¾ cup apple cider vinegar
- ¼ cup water
- ½ tsp red pepper flakes
- 1 portion salt and pepper to taste
Instructions
- 1
Pour the apple cider vinegar and water into a large skillet and place it on the stove over medium-high heat until the liquid comes to a steady simmer with small bubbles breaking the surface, about 2 minutes.
- 2
Tear or shred the cooked pork shoulder into bite-sized pieces roughly the size of a walnut by hand or using two forks, discarding any large fat chunks or skin.
- 3
Add the shredded pork to the simmering vinegar mixture and stir to coat all the meat evenly with the sauce.
- 4
Sprinkle the red pepper flakes over the pork and stir once to distribute evenly throughout the pan.
- 5
Reduce the heat to medium-low and let the pork simmer gently, stirring once every minute, for 8 to 10 minutes until the sauce reduces by about one-third and the pork absorbs the tangy vinegar flavor.
- 6
Taste the pork and stir in salt and pepper until it tastes savory and balanced—you should taste vinegar, heat, and salt in equal measure.
- 7
Transfer the pork and sauce to a serving platter or bowl and serve hot alongside coleslaw, cornbread, or white bread rolls for sandwiches.
Tools you’ll need
- 12-inch skillet
- wooden spoon for stirring
- measuring cups
- measuring spoons
- two forks or meat shredders
- serving platter or bowl
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