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Carolina Style Pulled Pork




Finishing sauce



  1. Preheat your smoker at around 225°F;
  2. Mix all Rub ingredients and apply a generous coating on each side of the pork shoulder;
  3. Place the pork shoulder in your smoker and toss 5 to 6 wood chunks onto hot coals for smoking; Cook until the internal temperature of the meat reaches 205°F; Cooking time is about 7 to 10 hours – it is highly recommended to use a wireless meat thermometer; Spray the shoulder with apple cider vinegar every hour during smoking to keep it from dehydrating;
  4. In a saucepan, mix the Finishing Sauce ingredients and bring to a simmer for 5 minutes;
  5. Once the pork should have reached 205°F internal temperature, remove from the smoker and let rest for 1 hour at room temperature;
  6. Using heat resistant kitchen gloves, or meat claws, shred the pork shoulder and discard all bones and pieces of fat; Pour the finishing sauce over the meat followed by barbecue seasonings and barbecue sauce; Mix well;
  7. Assemble in burger buns with coleslaw (optional), serve and enjoy.

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