Eastern Carolina Pulled Pork
Tender shredded pork shoulder cooked fast in a tangy vinegar sauce, ready to pile on a plate or sandwich. The Eastern Carolina way—no ketchup, just pure pork and heat.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 lbs pork shoulder, boneless, cut into 2-inch chunks
- ¾ cup white vinegar
- 1 tsp red pepper flakes
- 2 tbsp hot sauce (Frank's or similar)
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
Instructions
- 1
Heat oil in a large skillet over medium-high. Working in batches, sear pork chunks 2 min per side until golden. Set aside.
- 2
Pour vinegar into the same skillet. Scrape up browned bits from the bottom with a wooden spoon.
- 3
Add pork back in. Stir in red pepper flakes, hot sauce, Worcestershire, brown sugar, and 0.5 cup water.
- 4
Bring to a simmer. Cover and cook 12 minutes, stirring once halfway, until pork is fork-tender.
- 5
Uncover and shred pork with two forks directly in the pan, breaking it into bite-size pieces.
- 6
Simmer uncovered 2 more minutes until sauce thickens slightly. Taste and season with salt and pepper.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- two forks
- lid or foil cover
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