Low-and-Slow Oven Pulled Pork with Carolina Vinegar Sauce

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the oven to 275°F (135°C). Position a rack in the middle.

2. 2

   Mix the dry rub: combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, mustard powder and cayenne in a small bowl.

   5 min
3. 3

   Trim and score: pat the pork shoulder dry with paper towels and trim any long ragged pieces of fat; leave a thin fat cap. If the roast is uneven, tuck smaller pieces under to make a compact shape.

   10 min
4. 4

   Apply the rub evenly all over the pork, pressing it into the meat so it sticks.

   10 min
5. 5

   Let the rubbed pork sit at room temperature for 30 minutes to allow the rub to adhere and the meat to warm slightly (or refrigerate up to 4 hours for deeper flavor).

   If you refrigerate, bring back to room temp for 30 minutes before roasting.

   30 min
6. 6

   Arrange the pork fat-side up on a rack set in a shallow roasting pan. Pour 1 cup apple cider vinegar and 1/2 cup water into the pan (this keeps the oven moist and catches drippings). Insert a probe thermometer into the thickest part if you have one.

7. 7

   Roast low and slow: put the pan in the oven and roast until the pork reaches an internal temperature of 195–205°F (90–96°C) and pulls apart easily with forks (expect 4–6 hours).

   Baste or spritz every 60 minutes with the mop (apple cider vinegar + 1/2 cup water + 1 tbsp apple juice) for a moister bark, but keep the oven closed as much as possible.

   300 min
8. 8

   When the pork reaches 195–205°F, remove the pan from the oven and tent the roast loosely with foil. Let it rest undisturbed for 45 minutes.

   Resting lets the juices redistribute and makes shredding easier.

   45 min
9. 9

   While the pork rests, make the Carolina vinegar sauce: combine 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp brown sugar, crushed red pepper, salt and black pepper in a small saucepan. Bring to a simmer over medium heat, stir to dissolve sugar, then remove from heat.

   10 min
10. 10

    Transfer the rested pork to a large cutting board or bowl and shred with two forks, discarding any large pockets of fat. Taste and stir in a few tablespoons of the vinegar sauce to moisten and flavor the meat; reserve remaining sauce for serving.

    10 min
11. 11

    Toast buns: spread butter on cut sides and toast skillet-side down in a hot dry skillet or under the broiler until golden, about 1–2 minutes.

    2 min
12. 12

    Assemble: pile pulled pork on toasted buns, drizzle extra vinegar sauce to taste, add pickles if using, and serve.