Ingredients
For the Pork
- 3–4 lbs pork shoulder (Boston butt)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
For the North Carolina Vinegar Sauce
- 1 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp ketchup
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp hot sauce
- 1 tsp salt
- 1/2 tsp black pepper
For the Coleslaw
- 4 cups shredded cabbage
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
For Serving
- 6 sandwich buns
Instructions
1. Season the Pork
Pat the pork shoulder dry and season all over with salt, pepper, and paprika.
2. Slow Cook
Place the pork in a slow cooker and cook on low for 8–10 hours, or until it falls apart easily with a fork. Alternatively, smoke at 225°F for 8–10 hours until the internal temperature reaches 200–205°F.
3. Make the Vinegar Sauce
In a bowl, whisk together the apple cider vinegar, brown sugar, ketchup, red pepper flakes, hot sauce, salt, and black pepper until combined.
4. Prepare the Coleslaw
Mix the cabbage, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl. Refrigerate until ready to serve.
5. Shred the Pork
Transfer the cooked pork to a large bowl and shred with two forks. Pour about half of the vinegar sauce over the pork and toss until evenly coated.
6. Build the Sandwiches
Pile the pulled pork onto the buns and top with coleslaw if desired. Serve with extra vinegar sauce on the side.