Traditional Pulled Pork

  • Yield: 10 to 12 servings


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