World’s Best Carolina Pulled Pork [+ Video]

 

“Want to make the best pulled pork from your own kitchen? This recipe for the world’s best Carolina pulled pork all starts with a brine.

 

Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.
 

When I think of BBQ I can’t help but think of slow and low style, the Carolina way.  In order to cook the World’s Best Carolina Pulled Pork, it is essential that you plan ahead, and spend some time prepping and cooking that delicious meat at those lower temperatures.  This helps bring out all those flavors that melt in your mouth and allow that pork to literally fall apart.  I know, we are all lazy and don’t want to, but trust me, this World’s Best Carolina Pulled Pork is so easy your dog could do it.

 

Carolina BBQ

Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

 

BBQ and South Carolina is a pretty big deal in my life. It better be so tender and juicy you want to bathe in it, but the sides are just as big of a deal.  From fried okra and pickles to boiled peanuts, yup boiled peanuts, there is a lot of tradition that comes with these recipes and some you can even get on the side of the road!

 

Boiled Peanuts

A lot of people (aka Carrian) don’t like the texture of the boiled peanuts but it’s one of my favorite little snacks while watching some football and eating some BBQ.  If you haven’t tried them you must!  Let me know if you’re a fan or if you side with my wife.

 

{Carrian interjecting here. Boiled peanuts are not something you can take sides on. They are slimy, smell bad and are just wrong for so many reasons. It’s just a no-go, sorry Cade.}

 

Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

 

Alright, let’s get to a few secrets that will help you make the best pulled pork recipe ever. This may seem like a process, but here’s the deal, you really just plop it in the fridge and then the oven and while it takes a long time you’re just going about your every day life, so it’s really not extra work on your part. These ideas come from asking questions back in South Carolina and I have to admit, Diners Drive Ins and Dives. Shout out to Guy who gets to eat for a living!

 

Carrian and I occasionally watch his show on Netflix at night and first of all, it makes us so hungry, but also we feel like we can totally guess when he doesn’t really enjoy something. We wish we could find out what he really thinks are the best and the worst of the places he has tried.

 

Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

 

World’s Best Carolina Pulled Pork

Anyway, I got a little off topic. Here are the secrets to the world’s best Carolina pulled pork.

 

What Cut of Meat do You Use for Pulled Pork?

Start with the right cut of meat.

Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores.

If you find a whole shoulder, use it.

Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.

 

Brine for Pork

  1. Always brine your pork. One thing I’ve heard over and over again from great chefs is to brine a turkey for better flavor and more tender meat. Carrian and I put it to the test with pork years ago and found that while we already did it for Thanksgiving turkeys it was now a must do for our pork as well.
  2. Apple cider, not cider vinegar though you’ll see in the comments that people are just as big a fan of that, in the brine adds a little more flavor without ever tasting like apple, and all you have to do is dump it in.

 

What Temperature and How Long to Cook Pulled Pork

  1. If you’re southern you know this isn’t just a secret but practically law in the south, LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as rock!”. Listen, bbq is very relaxed just like southerners. It wants to hang out all day and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours. Sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.

The Secret To Pulled Pork

  1. This is definitely a secret I think is often missed, once the meat is done let it rest some more. I told you, it’s lazy. Letting it rest redistributes the juices and because it’s big and cooked for a long time you’re going to want to let it rest longer, like an hour or even two before shredding.
  2. And finally, the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners Drive Ins and Dives) comes in, sprinkle a little more of the rub on the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You wont believe what a difference it makes.

 

How do You Reheat Pulled Pork?

Turn On your oven and set the temperature to 250 °F.

Now, cover your meat with foil and put it into oven when it’s ready.

After you put it into your oven, let it heat for 30 minutes or until reaching an internal temperature of 165 °F. ​

That is how to reheat a pulled pork using oven.

 

Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

 

Carolina BBQ Sauce – Vinegar BBQ Sauce or Mustard BBQ Sauce

Of course I should tell you about the sauces, Carrian like a thick, sweet sauce or a Carolina vinegar bbq, and I love those but I also go for the Carolina mustard sauce. We did a whole Carolina Mustard BBQ Sauce and Vinegar Sauce on all of that. In the meantime, invite friends over for the next Gamecocks game, make this pork and think of us!

 

Carolina Pulled Pork For a Crowd or to Freeze

Reader Kate asks:

“I’m heading up to my cabin and need a dinner for a large crowd a few hours after we arrive, wondering if I can cook the pork and then finish it off in the grill when we arrive? Or if it’s better to do all steps and then reheat it on arrival? Looks delish.”

 

And here’s our response as we get soooo many emails about this very question.
Great question! We do this ALLLLLLL the time. Go ahead and make it all and then you have two choices. Pull it out of the oven straight into the car and it will rest on the way to the cabin and be ready to eat two hours later, or make it, rest it, cool it and place in freezer bags or to be honest, we use this Foodsaver,  and just suck the air out and freeze pork for use over the next three months. It’s super easy, and tastes perfectly fresh when we reheat. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy. Sorry for the long response, hope that helps!

What to Eat with Carolina Pulled Pork?

We recommend you fire up the grill and make this best grilled corn to go with this Carolina pulled pork! It is so dang good every time! And just for pure comfort, add a side of Southern macaroni and cheese!

World’s Best Carolina Pulled Pork

Yield: 8-10

World's Best Carolina Pulled Pork

World's Best Carolina Pulled Pork

"Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

Prep Time 1 days
Cook Time 14 hours
Total Time 1 days 14 hours

Ingredients

  • 5-8 pound Pork Butt, bone in and fat pad on top

For the Brine

  • 4 Cups Water
  • 4 Cups Apple Cider
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Dark Brown Sugar
  • 3 Heaping Tablespoons Dry Rub
  • 2 Bay Leaves
  • 1 Pinch Red Pepper Flakes

For the Dry Rub

  • 1 Tablespoon Onion Powder
  • 1 Heaping Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 1 1/2 Tablespoon Kosher Salt
  • 1 Tablespoon Pepper
  • 2 Teaspoons Cayenne Powder
  • 2 Teaspoons Dry Mustard
  • 1 Tablespoon Cumin
  • 1/2 Cup Dark Brown Sugar

*this is optional but we love it

  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup White Vinegar
  • 1/4 Cup to 1/3 Cup Brown Sugar
  • 1/2 Teaspoon Chili Powder
  • 2 Pinches Red Pepper Flakes
  • Salt to taste

Instructions

**This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.

Prepare the Dry Rub

  1. Mix all of the ingredients together in a ziploc bag.
  2. Set aside.

For the Brine

  1. In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
  2. Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
  3. Place in the fridge for 12 to 24 hours.

For the Sauce

  1. In a glass jar, add the ingredients and place the lid on then shake to combine.
  2. Set aside.

To Cook

  1. Heat the oven to 225 degrees.
  2. Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan.
  3. Pat very dry with paper towels.
  4. Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
  5. Rub the remaining seasoning all over the pork and in any cracks or flaps.
  6. With the fat facing up, place the pork in the oven with a meat thermometer.
  7. Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
  8. At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
  9. Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
  10. Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
  11. Serve immediately as is or on buns.

Nutrition Information:

Yield:

15

Serving Size:

1/2 cup

Amount Per Serving:Calories: 568 Total Fat: 35g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 156mg Sodium: 3478mg Carbohydrates: 19g Fiber: 1g Sugar: 17g Protein: 42g
Hands down, world's best pulled pork, the easy secrets to make it and it's all done in the oven! ohsweetbasil.com

Want to make the best pulled pork from your own kitchen? This recipe for the world’s best Carolina pulled pork all starts with a brine. ohsweetbasil.com

Carolina BBQ Sauces-Mustard and Vinegar

When you visit the Carolinas you’ll notice there’s either a mustard sauce or a vinegar sauce and you’ll tend to love one over the other. Here are our two favorite recipes.

carolina mustard bbq sauce ohsweetbasil.com

Bacon Wrapped Little Smokes with Brown Sugar Rub

Oh how we love these little appetizers wrapped in bacon! And our guests do too!

Tropical Nachos with Pulled Pork and Pina Colada Sauce

Now that you’ve made the pork, what in the world do you plan to do with leftovers? Make nachos of course!

Hawaii's BEST pork nachos with pina colada sauce ohsweetbasil.com

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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342 comments on “World’s Best Carolina Pulled Pork [+ Video]”

  1. We love this recipe! This is our third time making it! Today, I put it in the oven as the directions say. Will 11 hours be okay? Will it be cooked through in that amount of time or is there an adjustment I can make for a little less time? Last time I used a crockpot but I want to try the oven today.

  2. If i freeze this after shredding and tossing it with some of the rub, Should I bag in zip locks and pour some of its own juices over it so that it stays tender when thawed and reheated?

  3. I read through a page or two of comments, but as there are 335 comments (wow!), I couldn’t read through all of them! I’m sorry if this has been asked and answered already, but you say drizzle some of the vinegar sauce over the meat. How much? And what do I do with the rest? I am planning on making both your mustard sauce and your other vinegar sauce to serve with it. Am I being redundant? Can’t wait to make this for an party at my house for 60!

    • Hey Cici! The vinegar sauce on the meat is optional. The meat doesn’t really need it as it will be plenty juicy, but if you want that added flavor, you can add however much you want. We usually do a quick drizzle over the whole pan. You can make the rest of the sauce available to your guests to use. It will be a different type of sauce from the mustard based bbq sauce and the vinegar based mustard sauce. So you’ll end up having 3 sauces for people to choose from! Enjoy and let us know how it goes!!

  4. Can I brine for 36 hours? I was going for 12 and plans changed a day. Keeping it in the fridge for 30-36 hours would work best for the timing now.

    • It can be left in the brine for another 8-10 hours and then just set it in a pan with plastic wrap, not foil. And keep it in the refrigerator until you’re ready to throw it in the oven. Enjoy!!

  5. Making this today for the first time, and I’m loving all the comments! So excited to try it. I just have one question about the “optional” mix to drizzle on after the pork rests. I’m not a huge vinegar fan, so I wanted to know if the purpose of the drizzle is to add to the juiciness of the pork, or to add flavor? And does the combination of the two vinegars overcome the other flavors?

    • If you don’t like vinegar, then I would say skip it! It is plenty juicy without the sauce, it is just to add a different flavor dimension. You could also make it and just offer it on the side for others. You’re going to love this pork!!

  6. Hey! When do you add the optional ingredients? After resting or before cooking? Thanks

  7. We love this recipe. Thank you for sharing!!

  8. Pingback: Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs – JW Designs

  9. I just want to confirm that I dont cover it to cook?

    Cant wait to taste it!0

  10. If you are going to title your recipe “World’s Best Pulled Pork” first don’t give a recipe that calls for brining. Pork Butts and shoulders have so much fat in them you don’t need to brine. Brining is a waste of time and resources.

    Second, in the oven? Really? I get you are sharing a recipe. Heck, it is probably good. But when you claim “world’s best” you better not be using an oven. I smoke my meat and using an oven is an insult.

    A smoker on its worst day trumps the oven every time.

    My point here is be fair with your titles. Don’t fluff it just because.

  11. This is now my standard recipe for BBQ! I have a method to produce my own apple cider using an instant pot, and a bag of granny smith apples, (among other ingredients) since apple cider is a seasonal item. I also use the brine and rub when bbqing a whole chicken. I totally endorse this recipe, an so do the members of my church.

  12. I’ve made this twice and it’s absolutely delicious! Everyone loved it! Making it a third time for my nephew’s graduation this weekend!

  13. Wow this is a great recipe. Have used exactly as written and adapted to use for the grill. So much flavor both ways! I did want to ask about the mustard based recipe you speak of- couldn’t find it here. I love the vinegar recipe but have always loved the Carolina mustard when available and also love to mix the two… Thank you for such an awesome recipe!

  14. Pingback: The BEST Pork Carnitas Recipe – JW Designs

  15. My pork butt is in the oven as I type this!!!!
    Born in Raleigh this has always been a favorite. Nothing like it served on a bun with cold slaw and a touch of hot sauce. I opted to use the oven method……Now in hour number five with approximately seven left to go.  The anticipation of this recipe on Easter Sunday seem too far away. Will come back with comments probably Monday. Thanks for sharing

  16. Can I do it in my Roaster Oven instead of regular oven? And can I leave the wire rack in it?

  17. Cade, I’m with you.  Love boiled peanuts!!  Gonna try the pulled pork next week at the beach buy had to step  in on the boiled peanuts!  Sorry  Carrian. ❤️

    • Haha! To each his own! Enjoy the pulled pork! We would love to hear how it goes!

      • This is my second time making your recipe. It’s great. My Grandchildren love it. 
        However, at 225 degrees it is not getting done in 12 hours. Not even close.  I am cooking 5.5 lbs both times. 
        What temp can I bump it up to for the same results as everyone is getting at 225?
        Thanks
        Debra 

      • Hi Debra! Every oven cooks a little differently. Try cooking it at 250 but I would start checking it at 8 or 9 hours just to be sure it doesn’t get over done. So glad you enjoy it!

  18. This recipe sounds great! I was wondering if it ends up being sweet when it’s done? 

  19. What would you recommend as cooking time for doing a 12 pound shoulder or two 6 pound shoulders? I have to make this for about 16-20 people.
    Also I made this last month and it was incredible! Such a good recipe! Thank you so much for sharing with all of us!

    • Technically, if you follow the recipe with an 8 pounder, that will feed 16-20 people. If you do two, just follow the same recipe and instructions. I haven’t tried a 12 pounder, so you’ll just have to test the internal temperature, but 14 hours should be plenty of time I think. Enjoy!!

  20. Ok, I am reading through comments and cannot exactly find my answer. I have apple juice and apple cider vinegar. How much would I use of each to sub for 4 cups apple cider? HELP!

    • Hi Lori! You can use either one and just keep the same measurement – 4 cups. Apple cider vinegar will give you a little tangier flavor. Both will work great! Or you could do half of one and half of the other.

  21. I made this today. All I can say is it is AWESOME!  Thank you. 

  22. I’m planning on making this tomorrow. It looks amazing! But, the recipe doesn’t say to cook it covered or uncovered. How should I cook it?

  23. Hello! I made this recipe for my family for Christmas Eve and it put all my anxieties of cooking for family aside because it was AMAZING. Naturally, we heeded your warning of self-shutoff ovens and watched it closely for 8 hours and since it didn’t shut off we thought we were in the clear and went on a family drive. Well apparently it must have shut off shortly after we left and we were eagerly watching the thermometer which was staying right at about 175 degrees. It was getting too close to the serving time and I wanted time for it to rest so I took it out knowing it was passed the temperature at which pork is fully cooked. It was super moist, pulled apart beautifully, and no one got sick so I’m wondering why the 200 degree done mark? I am making this again (and doubling it) this weekend for a crowd of 15 so I figured I would ask the master! Thanks!

  24. Pingback: Crockpot Pulled Pork Recipe – Love Recipes

  25. This is hands down my keep going back to recipe. I have received so many compliments even from some family that comes up from the Carolina’s that it is fantastic. I’ve always made it in the crockpot and it comes out great, bone pulls itself out. I usually do a 13lb pork shoulder or if I have a party I have no choice but to make 2 because this is the first food item to go first. I don’t alter with the recipe other than just using the Apple Cider Vinegar vs the apple cider and I had a touch of liquid smoke.

  26. Has this been tried using a Big Green Egg? I´m trying it for the Super Bowl, any suggestions?

  27. Pingback: Crockpot Pulled Pork Recipe – Coba Resep

  28. Before I found your great recipe, I already shopped and bought a large pork loin 🙁 but it is about 8lbs with what seems to be a fair amount of fat & marbling. How do you think this will work instead of a pork shoulder / Boston butt? Sounds like an amazing recipe and I’m looking forward to making it this weekend. Thank you!!

  29. Cheney’s- Do you have a reccomendation for making the worlds best carolina pulled pork in a crock pot or insta-pot? Will I get the same results? I want to make it so bad, but am reluctant to leave my oven on all day while I am away at work. I do have weekends off, but my event is planned for a wednesday night and I want it to be as fresh as possible Any pointers? Thanks in advance for your help!

    • Ok, leaving your oven on should be totally fine! They are programmed to shut off if anything crazy happens. You could do the crock pot, but it doesn’t do it justice at all. We haven’t tried it in the instant pot yet. Another problem with the crock pot and instant pot is they don’t usually fit the size of pork butt that you need. If you end up doing the crock pot, it will cook for the same amount of time.

      • Hello!

        I made this last year and it turned out amazing. I am hoping to make it prior to a family vacation, freezing, and reheating in a oven/crockpot. Would you have any recommendations on reheating?
        Thanks for sharing this awesome recipe!

      • Hey Will! Yes, there is a section in the post on reheating it. Check that out and if you have questions, let me know! So glad you enjoy it!

    • Just want to say that I made this in the crock pot the other day and it came out great. I make pulled pork in the crock pot a lot, and this was one of the best recipes I’ve used.

      Our work schedules are kinda crazy, so I ended up brining the pork for 12 hours. Used apple cider vingar + water instead of the apple cider. Left it in the crock pot on low for 12 hours; bone basically removed itself for me. I saved some of the liquid and even popped it in the oven for a few minutes afterwards. Also added a little liquid smoke to this; overall it was a hit! The oven prob gives you that nice crust on the outside before you pull it, but it’s still delicious.

      I’ll be making this again over the weekend for a pot luck, but this time I’ll probably use more vinegar in the brine (I only used 1c + 3 c water; I ended up adding more vinegar later cause I didn’t use this sauce). For reference, I used about a 7lb shoulder and it fit perfectly into my crock pot. I do tend to trim a lot of the fat off beforehand when I make it in there & if it is too big you can always trim and add to the sides (which I find can be necessary for a bigger piece of meat).

      • Thank you for this wonderful feedback!! Popping it in the oven after being in the crockpot is totally the key to getting that crusty exterior. Thank you again for leaving a comment!

      • Just a side note, and perhaps im getting into this conversation a little late. But i have prepared this recipe numerous times using all three methods (crock pot, intsant pot, oven). However, i have to advocate for the oven, as the best result. The crock pot comes in at 2nd, with the instant pot at 3. I want to try a smoker with this recipe when i get a chance. However part of the “science” of true barbeque is the process of caramelization (that may be spelled rong lol). In order for that process to occur, you need to allow steam to escape during the heating process. The oven/smoker is an open system, so the sugars caramelize real easy. The crock pot is a closed system, but not totally air tight (for example, my pot has a small hole for a probe, steam can escape). Some caramelization occurs, but not much. The instant pot allows for no caramelization being its a totally closed system, in part using the steam buildup to cook. Don’t get me wrong, the product you will get from the instant pot will be delicious, but not BBQ from a traditional sense.
        I do use the instant pot to create the brine. I will cut up about 6 granny smith apples, a peeled and cut up lemon, a small can of crushed pineapple, kosher salt, the rub, and brown sugar, bay leaves, etc. Add water to the full mark, and pressure cook for 30 min. After the pressure is released, i mash the contents, and strain into the brining container. When the liquid is at room temp (or colder) i add the meat, then add enough water to cover the meat. It has worked phenomenally.
        I hope this was more helpfull than long winded. I just love Bbq, and talking about it.

      • Thank you so much for this feedback!! You have given some excellent tips and you totally nailed it with the oven being the best! We do have a recipe for a smoker when you get a chance to try it!

        http://ohsweetbasil.com/smoke-pulled-pork-on-a-traeger/

  30. I really didn’t plan this right. My shoulder has been brined for 24 hours, but I can’t cook it until tomorrow. Can I leave it in the brine or should I remove it and wrap it in foil until tomorrow?

  31. Apple cider the juice, or apple cider vinegar?

  32. This recipe is awesome.    But, c’mon Carrian boiled peanuts are somewhere just this side of heaven.  😄😄😄.     Thanks for the recipe.   

  33. Thanks for the recipe! It looks great!
    If making the Carolina Mustard and Vinegar BBQ Sauces, do you recommend still making and adding the vinegar sauce, or will the 2 BBQ sauces suffice?

    • Yes, still make the vinegar sauce and add it to the meat. It keeps it moist and full of flavor. Then the two BBQ sauces can be added as desired! Enjoy!

      • Thank you very much for the feedback! Much appreciated.
        I will be making this the first week in February, and am looking forward to it!

      • Enjoy! We would love to hear how it goes!

      • I made this with 8.3 kg pork shoulder (18.3 pounds), included the vinegar sauce. (this is a must have – the overall flavour was elevated by the addition of the sauce.

        We also made the mustard and vinegar-based sauces, and both were really well received. As we also had some kids, I decided to add the more traditional BBQ sauce from your site.

        The sauces really are so much better after having them in the fridge for a week. do appreciate that resting time.

        I served this on rolls with a crunchy coleslaw.
        All the guests loved the food, which made me an extremely happy hostess.
        Thank you so much for the recipes and advise.

      • Yes, Tanja!! We love to hear this! This is one of our go-to meals to feed a crowd because it is always a hit! So glad you loved the pork and the sauces! Thank you for the wonderful feedback!

  34. OMG! Thanks for sharing this recipe! I made this and took it to our tailgate last month and it was a huge hit. Soft, delicious pulled pork is what I wanted, this is better than I’d hoped! You made it so easy, I felt like a pro BBQ chef! Served it with hoagie rolls and hawaiian sweet rolls and both were so yummy. Followed the directions exactly and was so happy with the result. I am making this again for this weekend’s playoff game. My mouth is watering already. Thanks and GO RAMS! 🙂

  35. Thank you so much for this recipe! This was one of the best meals I have ever made!

  36. Can you brine for 48 hrs?

  37. absolutely delicious!!!!!  We used bread and lotus buns….ummmmmmm.  Entire roast was gone with 7 people eating it.  Thank you very much.

  38. Do you use a roasting rack or do you let the shoulder cook sitting on the bottom of the pan in its juices?

    • I love this recipe!! Tastes great right out of oven! But our party was cancelled due to severe weather. We now need to wait 2 weeks. Question: should i pour some of the juice from the pan over the meat in my ziplock bags to keep it moist?

      • Hi Pam! I’m sorry your party got postponed! Yes, pour a little of the juices over the meat and then freeze in in Ziploc bags. To reheat it, we just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy.

  39. Pingback: Crockpot Pulled Pork Recipe - Mum Recipe Section

  40. Hi, I love your recipe! However I was wondering if you knew about how much pork and how long I should cook this for only two people?

  41. Pingback: Crockpot Pulled Pork Recipe – Cuisine Village Menu

  42. Hi, is that 225 degrees Fahrenheit or Celsius ?

  43. Pingback: Crockpot Pulled Pork Recipe – Recipes for Delicious Food

  44. thank you for this recipe im trying out this Monday pork is in the fridge rub is made cant wait to taste it tomorow

  45. I have a gas oven, so does that change the cooking time? I know you said dont rush the brining time but can it soak for a little less time? I’m having people over tomorrow, I should of seen this recipe earlier. haha

    • The gas oven shouldn’t changes anything. I wouldn’t recommend doing less brining time, but it’s not going to turn out bad with a few less hours of brining. It just might not be as tender and juicy. Enjoy!!

  46. Can I boil the pork in apple cider first till soft then roast it. The joint is medium size. Roasting for 12 hours is not an option

  47. Is there a big difference between cooking this in the crock pot vs the oven? Thanks!

    • Yes absolutely! You will want to use the low setting for 12-14 hours. You can throw it in the broiler when it’s done for a few minutes to darken the top if you want. That’s how we like it!

  48. We’re serving your Best Carolina Pulled Pork to guests for dinner tonight. It’s the first time we’ve tried your recipe, and the pork is delicious. We were particularly interested in Reader Kate’s question, which you didn’t specifically answer, because the only thing we missed about the flavor of this otherwise fabulous recipe, is the smoke. Reader Kate asked about finishing the roast on the grill; we had discussed starting on the grill and finishing in the oven, because the grill (ours isn’t a gas grill, so it’s nearly impossible to maintain a low, consistent temperature for 4-6 hrs.) would produce more heat than a 225 degree oven. So how about it–have you ever combined grilling and roasting in this recipe to achieve a smoked barbecue flavor? Thanks. Jane from Georgia

  49. All I have is Apple cider vinegar, if I use a cup then 3 cups of water will the brine be alright. Thanks

    • A lot of our readers have done apple cider vinegar instead of apple cider and have loved it if you want to use 4 cups of apple cider vinegar. Doing 1 cup vinegar and 3 cups water would work too.