Traditional Pulled Pork

  • Yield 10 to 12 servings

This tender and juicy pork is served with a delicious barbecue sauce.


Traditional Pulled Pork:
2 teaspoons cayenne pepper
1 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons salt
2 tablespoons paprika
1 -- (6- to 8-pound) pork shoulder roast or Boston butt roast
2 cups water
1 1/2 cups apple cider vinegar
3 tablespoons Worcestershire sauce
Eastern Carolina Barbecue Sauce:
1 gallon (16 cups) vinegar
1 cup sugar
1 cup salt
1 -- (18- or 20- ounce) bottle barbecue sauce
1 -- (12- or 18-ounce) bottle ketchup
1/2 to 1 -- (1-ounce) box red pepper
1/2 to 1 -- (1-ounce) box black pepper


  1. To prepare the pork:  Mix the cayenne pepper, onion powder, garlic powder, black pepper, salt and paprika in a bowl to make a dry rub.  Place the pork in a 9×13-inch dish.  Press the rub on all sides of the pork.  Chill, covered, for 4 to 10 hours.  Mix the water, vinegar and Worcestershire sauce in a large roasting pan with a lid.  Place the pork in the mixture.  Bake, covered, in a preheated 300F oven for 5 to 6 hours or until cooked through.  Let stand until cool enough to handle.  Shred the pork with a fork, discarding the fat, skin and bones.  Serve with barbecue sauce and coleslaw.
  2. To prepare the barbecue sauce:  Combine the vinegar, sugar, salt, barbecue sauce, ketchup, red pepper and black pepper in a bowl and mix well.  Serve with smoked pork.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).