Carolina Pulled Pork from Mission BBQ features tender, slow-smoked pork shoulder shredded and tossed in a tangy vinegar-based barbecue sauce, served piled high on a soft bun, delivering a perfect harmony of smoky, savory, and tangy flavors.
Equipments
- Smoker
- Charcoal or wood chunks
- Meat thermometer
- Pork shoulder (Boston butt)
- Aluminum foil
- Large mixing bowl
- Shredding claws or forks
- Saucepan (for sauce)
- Whisk (for sauce)
- Serving tongs
- Soft buns
- Serving tray or platter
- Basting brush (optional)
Ingredients
- 8-10 lb pork shoulder (Boston butt)
- Kosher salt
- Black pepper
- Paprika
- Brown sugar
- Garlic powder
- Onion powder
- Cayenne pepper
- Apple cider vinegar
- White vinegar
- Sugar
- Crushed red pepper flakes
- Worcestershire sauce
- Hot sauce
- Soft hamburger buns
Using an 8-10 lb pork shoulder (Boston butt) is essential for achieving the tender, slow-smoked texture characteristic of Carolina Pulled Pork from Mission BBQ. Balancing kosher salt, black pepper, paprika, and brown sugar ensures a flavorful dry rub that complements the smoky meat. The tangy barbecue sauce relies heavily on apple cider vinegar, white vinegar, and a precise mix of sugar, Worcestershire sauce, hot sauce, and crushed red pepper flakes to capture the signature vinegar-based sauce flavor. To maintain moisture and tenderness, wrapping the pork shoulder in aluminum foil during smoking and monitoring the internal temperature with a meat thermometer is crucial. Your soft hamburger buns should be fresh and able to hold the piled-high shredded pork and sauce without falling apart. This copycat recipe of Carolina Pulled Pork from Mission BBQ delivers an authentic smoky and tangy experience perfect for barbecue enthusiasts.
Instructions
- Preheat smoker to 225-250°F using charcoal or wood chunks.
- Trim excess fat from pork shoulder.
- Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub.
- Generously coat pork shoulder with dry rub.
- Place pork shoulder in smoker.
- Smoke pork shoulder until internal temperature reaches 195-205°F (about 8-12 hours), checking with meat thermometer.
- Spritz or baste pork occasionally (optional).
- Remove pork from smoker and wrap in aluminum foil.
- Rest wrapped pork in cooler or warm place for at least 1 hour.
- Prepare Carolina vinegar sauce: Combine apple cider vinegar, white vinegar, sugar, crushed red pepper flakes, Worcestershire sauce, and hot sauce in saucepan; whisk to blend.
- Heat sauce over low heat until sugar dissolves; set aside.
- Unwrap pork and transfer to large mixing bowl or tray.
- Shred pork using shredding claws or forks.
- Toss shredded pork with Carolina vinegar sauce to taste.
- Pile sauced pulled pork high on soft buns.
- Serve immediately using serving tongs on tray or platter.
Substitution
Carolina Pulled Pork from Mission BBQ copycat menu captures the authentic taste of slow-smoked pork shoulder drenched in a tangy vinegar-based barbecue sauce. If you don't have a smoker, you can achieve similar results by roasting the pork shoulder low and slow in the oven, wrapping it tightly in aluminum foil to retain moisture. When selecting wood chunks, hickory or oak provide a classic smoky flavor, but fruit woods like apple or cherry can offer a milder, sweeter smoke alternative. Use a meat thermometer to ensure the pork reaches an internal temperature of 195-205degF for ideal shredding texture. You can customize the vinegar sauce by adjusting the balance of apple cider and white vinegars to suit your preferred tanginess without overpowering your taste buds.
Tips
Make sure to maintain a consistent smoker temperature between 225-250degF for even cooking and optimal tenderness. Use a meat thermometer to confirm the pork shoulder's internal temperature has reached 195-205degF, as this ensures it is fully cooked and shreddable. Rest the smoked pork wrapped in foil for at least an hour to allow juices to redistribute, enhancing flavor and moisture. When tossing the shredded pork with the vinegar sauce, adjust the amount based on your taste to avoid overpowering the natural smoky flavor.
Nutritions
Carolina Pulled Pork from Mission BBQ provides a rich source of protein due to the pork shoulder, essential for muscle repair and growth. The vinegar-based barbecue sauce contains apple cider and white vinegar, which contribute minimal calories while adding tangy flavor without excess fat. Spices like paprika, cayenne pepper, and crushed red pepper flakes add antioxidants and aid in metabolism. Your meal will deliver balanced macronutrients with a flavorful yet relatively low-sugar profile, especially when served on soft buns without additional sugary condiments.
Storage
Store leftover Carolina Pulled Pork in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. For longer storage, portion the pork into freezer-safe bags, removing excess air before sealing, and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently to preserve the tender texture and tangy flavor of your pulled pork.
Variation or Alternatives
You can vary the cooking process by using a combination of hickory and applewood chunks for a more complex smoky flavor. Instead of traditional apple cider vinegar, try using a blend of apple cider and white wine vinegar for a subtle fruity tang in the barbecue sauce. For a spicier twist, add chopped jalapenos to the vinegar sauce or mix in a chipotle chili powder to the dry rub. Consider serving the pulled pork on brioche buns or cornbread muffins to enhance the texture and sweetness of your sandwich experience.
Allergies
Carolina Pulled Pork from Mission BBQ contains common allergens like wheat in the soft hamburger buns and possible sulfites in the Worcestershire sauce and vinegars. If you have gluten sensitivity or wheat allergy, it's important to choose a bun alternative or skip the bun altogether. Your risk of allergic reaction may also increase if you are sensitive to spices such as paprika, garlic powder, or cayenne pepper used in the rub and sauce.
Why this recipe?
Carolina Pulled Pork from Mission BBQ is prized for its perfect balance of smoky, tender pork combined with a tangy, vinegar-based sauce that highlights authentic Southern flavors. The generous portion size ensures a satisfying meal, making it a standout option among barbecue enthusiasts. Trying to make a copycat recipe allows you to recreate this iconic taste at home, enabling customization of spice levels and sauce ingredients to suit Your preferences. Crafting this dish yourself also ensures fresh, high-quality ingredients, elevating the overall flavor experience.