Slow-Smoked BBQ Pulled Pork

Instructions

Uncle Sam learned this from a pitmaster outside Lexington, North Carolina, and it remains the gold standard. No tomato-heavy sauce smothering the meat — just a vinegar mop that lets the smoke and pork shine. This is real Carolina barbecue.

1. Make the rub

   Combine all dry rub ingredients in a bowl, breaking up any brown sugar clumps.

2. Season the pork

   Pat the pork shoulder dry. Rub generously all over with the spice mixture, pressing it in. Wrap tightly in plastic and refrigerate at least 8 hours, ideally 24.

3. Prep the smoker

   Set up your smoker for indirect heat at 225°F. Use hickory, apple, or oak wood chunks for that classic Southern smoke profile.

4. Smoke low and slow

   Place the pork shoulder fat-side up on the smoker grate. Smoke at 225°F for 6 hours, undisturbed. Resist the urge to peek — every time you open the lid, you add 15 minutes to the cook.

5. The Stall

   Around the 5–6 hour mark, the internal temperature will plateau around 165°F. This is the stall, when moisture evaporation cools the meat. Stay the course.

6. Wrap and continue

   Once the bark is deep mahogany (around hour 6), wrap the pork tightly in butcher paper or foil with a splash of apple juice. Return to the smoker.

7. Finish to 203°F

   Continue smoking until internal temperature reads 203°F and a thermometer slides in like warm butter — usually another 2–3 hours.

8. Rest, sauce, and pull

   Let the wrapped pork rest 1 hour in a cooler (no ice) — this redistributes the juices. Meanwhile, whisk all vinegar sauce ingredients in a bowl. Unwrap the pork, discard the bone and any large fat chunks, and pull the meat apart with two forks. Toss with half the sauce. Pile onto buns with coleslaw and extra sauce.