Vinegar BBQ Pulled Pork

📍 Where this dish comes from: Memphis, Tennessee · Beale Street Historic District
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Eastern Carolina barbecue skips the thick, sweet sauce entirely in favor of a thin, sharp vinegar mixture that cuts right through the richness of the pork. It’s naturally low in carbs, and the smoked shoulder itself needs no adaptation at all.

What You’ll Need

Vinegar BBQ Pulled Pork

Slow-smoked pork shoulder, shredded and tossed in a tangy Eastern Carolina-style vinegar sauce.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 370kcal

Ingredients

• 1 boneless pork shoulder 4–5 lbs
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 cup apple cider vinegar
• 2 tbsp hot sauce
• 1 tbsp brown sugar substitute
• 1 tsp red pepper flakes

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Instructions

• Rub pork shoulder generously with salt, pepper, and smoked paprika.
• Preheat smoker to 225°F (107°C).
• Smoke pork shoulder 6 hours, or until internal temperature reaches 203°F and the meat shreds easily with a fork.
• Rest 20 minutes, then shred, discarding excess fat.
• Whisk together vinegar, hot sauce, brown sugar substitute, and red pepper flakes.
• Toss shredded pork with the vinegar sauce and serve warm.

Nutrition

Serving: 1serving | Calories: 370kcal | Protein: 32g | Fat: 24g

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Health Benefits

• Pork shoulder provides a substantial source of protein once trimmed of excess fat.
• A vinegar-based sauce is naturally lower in sugar than thick, tomato-based barbecue sauces.
• Slow smoking tenderizes the meat without needing any added breading or frying.

Pairs Well With

• Smoked Turkey Collard Greens
• Cauliflower "Potato" Salad, Mustard Style