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World’s Best Carolina Pulled Pork [+ Video]

112 Reviews

Want to make the best pulled pork from your own kitchen? The key to making this Carolina pulled pork recipe is the brine.

Carolina pulled pork recipe

Creating the Best Pulled Pork Recipe

When I think of BBQ, I can’t help but think of slow and low style, the Carolina way. In order to cook the best pulled pork, it’s 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 allows that pork to literally fall apart. I know, we are all lazy and don’t want to, but trust me, this Carolina pulled pork recipe is so easy your dog could do it.

This recipe may seem like a process, but here’s the deal: you really just plop the pork in the fridge to marinate, and then transfer it to the oven. Although it takes a long time, you’re just going about your everyday life so it’s really not extra work on your part. 

These idea for this pulled pork recipe come from watching Diners, Drive-Ins and Dives. Shout out to Guy, who gets to eat for a living! We occasionally watch his show on Netflix at night, and first of all, it makes us so hungry, but we also 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.

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

close up of homemade pulled pork

Carolina Pulled Pork Ingredients

There are three main components to this pulled pork recipe: the brine, the dry rub seasoning, and the homemade bbq sauce. 

For the pulled pork brine, you’ll need water, apple cider, kosher salt, dark brown sugar, some of the dry rub (more on that in a moment), bay leaves, and red pepper flakes.

Note that you’ll be using apple cider, NOT cider vinegar, in the pork shoulder brine. But many of our readers have missed that and added pure vinegar and so we had no choice but to try it since so many of you loved the results. Sure enough, it was great! So we prefer the juice but hey, vinegar is fun too! Apple cider adds a little more flavor without ever tasting like apple, and all you have to do is dump it in.

For the pulled pork seasoning, we like to use a blend of onion powder, smoked paprika, garlic powder, chili powder, kosher salt, pepper, cayenne, dry mustard, cumin, and brown sugar. 

Finally, the homemade bbq sauce is completely optional but our family goes crazy for it. We make our sauce with apple cider vinegar, white vinegar, brown sugar, chili powder, red pepper flakes, and salt. Of course, you’re welcome to use a store-bought sauce, but if you’re looking for the best pulled pork recipe ever, well, you need to use homemade sauce. 

What’s the Best Pork for Pulled Pork?  

To make the best pulled pork, you’ve got to start with the best 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.

how to make pulled pork in the oven

How to Make Pulled Pork in the Oven

This pulled pork recipe looks lengthy, but each step of this recipe is incredibly easy. Here’s a quick overview of how to make pulled pork in the oven: 

  1. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. 
  2. Remove the pork from the brine and place it in a large baking dish, then pat it dry with paper towels. 
  3. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. 
  4. With the fat facing up, bake the pork at a low temperature until it registers 200ºF at the thickest part. 
  5. Turn off the oven and let the pork rest for a couple hours. 
  6. Take the pork out of the oven and remove the fat from the top. Then, shred the meat with two forks. 
  7. Drain half the juices from the pork, then add the remaining dry rub and toss in the homemade bbq sauce.  

How Long to Cook Pulled Pork

If you’re southern, you know this isn’t just a secret but practically a 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 a rock!” 

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.

Can I Make Pulled Pork on a Smoker? 

If you’d rather make smoked pulled pork instead of oven pulled pork, we recommend following our Smoked Pulled Pork Recipe. It gives step-by-step instructions on smoking pulled pork on a Traeger. 

Carolina pulled pork in metal baking dish

How to Prep Carolina Pulled Pork in Advance

Reader Kate says:

“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.”

Great question! We do this ALLLLLLL the time. Go ahead and make this pulled pork recipe, and then you have two choices. Pull it out of the oven and put it 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. 

How to Reheat Pulled Pork

Turn on your oven and set the temperature to 250°F. Then, cover your meat with foil and put it into the 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. ​

best pulled pork sandwich on wooden serving board

Tips to Making the Best Pulled Pork

The key thing to remember when making this pulled pork recipe is to let the meat rest after it’s finished cooking. 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.

Perhaps 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, is to sprinkle a little more of the rub onto 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 won’t believe what a difference it makes! 

You can also use another type of bbq sauce in this pulled pork recipe! Carrian likes a thick, sweet sauce or a Carolina vinegar bbq, and I love this Carolina Mustard BBQ Sauce on my homemade pulled pork.

What to Serve with Carolina Pulled Pork

We recommend firing up the grill and making 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. A few other pulled pork sides we love are: 

More PORK DINNER RECIPES You Must Try:

 

This pulled pork is the best I've ever had and it's made in the oven! Check out my south carolina husband's secrets for the best pork! ohsweetbasil.com

World's Best Carolina Pulled Pork

4.46 from 112 votes
Prep Time: 1 day
Cook Time: 14 hours
Total Time: 1 day 14 hours
Servings: 10
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.

Equipment

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

For the BBQ Sauce (Optional)

  • 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

  • NOTE: 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:

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

For the Brine:

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

For the Sauce:

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

To Cook:

  • Heat the oven to 225 degrees F.
  • 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.
  • Pat very dry with paper towels.
  • Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
  • Rub the remaining seasoning all over the pork and in any cracks or flaps.
  • With the fat facing up, place the pork in the oven with a meat thermometer.
  • Bake for 12-14 hours or until 200 degrees F 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.
  • 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.
  • Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
  • 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.
  • Serve immediately as is or on buns.
Nutrition Facts
World's Best Carolina Pulled Pork
Amount Per Serving (1.5 cup)
Calories 445 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 136mg45%
Sodium 6886mg299%
Potassium 953mg27%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 31g34%
Protein 43g86%
Vitamin A 280IU6%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Hands down, world's best pulled pork, the easy secrets to make it and it's all done in the oven! ohsweetbasil.com

best pulled pork recipe

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




391 comments

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

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    • Yesssss!! I just love when people try this recipe because I always know they are going to love it! How did it go?

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  • 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

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    • 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!!

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  • 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

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    • Hi Jill! No, we don’t believe in boiling it first. The liquid is only for the brine.

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

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    • 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!

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  • 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

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    • Hi Jane! It would not be a good idea to combine grilling with roasting in our opinion. If you have a smoker, you could cook this in it to get a smoky flavor.

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

    • Reply
    • 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.

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  • Best pulled pork I have ever made; thank you.

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  • Cant wait to try can I put this in my Traeger smoker and would you use hickory pellets and how long would I smoke the meat . Please reply to my email. Thanks Joan

    • Reply
    • Yes hickory pellets work great! Cook it on the smoke setting for the same amount of time and at the same temperature. Enjoy!!

      • Reply
  • Today was the 2nd time I have made this recipe. This first time I had a pork shoulder that was about 11 lbs- it turned out great. This time I could not find a shoulder and bought 2 pieces of pork butt equaling about 8 lbs.  I made it the same way but this time I could not get the internal temp higher then 175 degrees  after 12 hours yet the bark became very dark and the liquid in the pan dried up and burned. The pork was still tender but I had no juice to add to it. I pulled it and placed it in a container to freeze as I made it for a friend who is ill. I am concerned that it will be dry when she reheats it. Any recommendations as to what to add to it to keep it from being dry ? It tastes great now, just concerned about the reheat. Thanks!

    • Reply
    • It was probably old meat unfortunately. The store doesn’t have to label how old the pig was but it has a hard time climbing to temp and staying moist. Add a little oil to reheat in a pan wrapped tightly with foil in the oven or stove top. It will still be totally delicious!!

      • Reply
  • Hi I’m wondering for the brine, can I use Apple cider vinegar in that or apple cider? I’ve tried looking through all the questions that asked about ACV but I’m not sure if they are asking for the brine or the sauce. Also do I have to sear it If I’m using the oven? I definitely sear it if I was using the crock pot. I want to try in the oven for the first time, nervous to just leave the over on all day if I’m not home or am sleeping, is that ok to do?

    • Reply
    • Mary!!!! I am so sorry I missed this! I am the worst! Apple cider vinegar and no need to sear it if you are doing it in the oven! We leave ours on if we are home, but we try to not leave (at least not for too long) with the oven on.

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  • Absolutely fabulous! Made this today, came out perfect! I’m a smoker kind of guy but this was the most flavorful recipe I’ve tried. I brined for approximately 36 hours, place in an open pan and cooked for 12 hours. I wouldn’t rest in an oven. I would recommend wrapping in pink butcher paper and place in a cooler. This is a good resting trick for smokers. As recommended, cook to 200 degrees, wrap in paper and place in a cooler. I’ve found that you lose about 10 degrees an hour during resting. So you could finish this and hold it at resting for hours and safely serve it at 150. The rub is fabulous- don’t be put off by the heat. I tasted the rub when I made it and thought it was pretty spicy. But as it cooks, some of the heat was lost. As a final note, I shred everything including the fatty layer as this added a nice smoothness to it all. Served on toasted brioche bun and topped with coleslaw.

    • Reply
    • Thank you Chris! So glad you enjoyed it and we love it on brioche with coleslaw too! Thanks for the tips on the resting time. We will have to try that!

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  • I’ve got a smaller portion, 3.5 lbs (small family of 3). Would you still recommend the 12 hour cook time or dial it back to say maybe 8 or 9 hours?

    • Reply
    • Hi Aaron! To cook a 3 lb pork butt you’ll want to decrease the time to 10-12 hours, but more important than time is the internal temperature, so make sure you snag a meat thermometer and pull it out at 200 degrees.

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  • Hi ,if iam using a 15lb pork butt ,do i double the ingredients for the brine? Thanks

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    • Hi Sharon, yes!

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  • I’ve made this twice now, and I have to tell you, it is HANDS DOWN, the best pulled pork I’ve ever made! You have to plan a little in advance, but it’s easy to make and simply delicious. Both times I served it to large crowds and everyone raved about it. This recipe is a keeper, for sure!

    • Reply
    • Yay!!! This one always gets rave reviews when we make it for friends and family too! Thank you for leaving a comment!

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  • I can’t wait to try this recipe? 
    Is it possible to cook it in a crockpot instead of the oven? 

    • Reply
  • Do you bake it with any of the juices?  Or did I miss that step?

    The very bottom of mine was all dried to a crisp and unusable, this also made clean up a pain, but the portion of meat that remained was amazing! 

    • Reply
  • S U P E R recipe! 4 weeks ago I was feeding a crowd and had an extra large pork shoulder so tried two different recipes. One tried and true that is smokey, super easy and until trying yours, was my favorite recipe. I was SURE I’d love the tried and true but thought it would be fun to have two different kinds so gave yours a whirl too. WOW! I LOVED YOUR pulled pork recipe even more than my tried and true. It was sweeter, tender and mouth watering good. Honestly, it doesn’t even need a BBQ sauce. I was almost full before I was done shredding it because I could not stop myself from eating it! Thanks for my NEW tried & true pulled pork recipe! I have a new pork shoulder brining in my fridge now and can’t wait to roast and share it tomorrow. Y U M!

    • Reply
  • Hello from SoCal!! So I tried this Friday for dinner, and it was a HIT. However, I decided to try it in the crockpot bc I didnt want the house to get overly hot with the oven on all day. Once my pork was ready forthe crockpot it didnt fit, and that was a blessing in disguise! So I cut it in half and decided to do half in the crockpot half in the oven. Let me tell u, the crockpot does this no justice!!! It was just ok, the oven cooked one was amazing, I cant even compare the two bc the oven blew it out of the water!! I will def be making this again, but in the oven. Thank you for sharing!!

    • Reply
    • Thank you! Yes, the crock pot just doesn’t get the job done quite right. So glad you enjoyed it and thank you for leaving a comment! We get asked a lot if this can be done in the crock pot.

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  • I made this for 40 and had multiple people tell me this is the best pulled pork they’ve ever had!! I’m in South Carolina, so that’s saying something!

    It is so good!! And worth every step and minute of prep work!  The pork is moist & flavorful, without being overwhelming or fatty tasting. 

    I did 2 – 9 lb boston butts at the same time. Doubled the brine (& used homemade cider – yum) and cooked for 14 hours.  The 3rd 9 lb butt cooked for 12 hours the next night.

    Thank you for sharing this recipe! 

    • Reply
    • This just made my day!! We love hearing this! Thanks for taking time to give us feedback!!

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  • Do you have a coleslaw recipe to go with?  My family likes the slaw on the sandwich!

    • Reply
    • We don’t! 🙁
      We need to work on mastering that one!!

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  • Made the pulled pork as directed. Came out beautifully. Super juicy and tender! Only downfall was it was way to salty. Will readjust the next time we make it.

    • Reply
    • Dang! Pork can be extra salty on its own. Glad it was juicy and tender for you!

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  • This was a huge hit with my boyfriend and his friends!!! He said it was the best pulled pork he’s ever had and I just made it again a second time! I used a crockpot set on low for 14 hours both times and it came out perfect.

    • Reply
    • Yeah!! This makes our day! So glad you enjoyed it!

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  • I do not want the meat to be dry. Would it be best to cook one Wednesday night and the other the next day…or will it be fine cooking both in the oven right against each other in a big baking pan. Thank you!

    • Reply
    • If your oven is large enough you can cook both, but make sure you keep a close eye on the internal temperature as more meat can lower the oven.

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  • Hello, I will be making this recipe for a family event on Saturday. I’m planning on making it tomorrow night. I have 2 bone-in pork shoulders with fat cap and all from a local butcher. Total weight is 18lbs. I hope it’s enough for 25-30 people. Question is how much more of each ingredient do I add for the brine to cover the entire cuts of pork. And what will my cooks time be looking like, about 13-14 hours. I have a meat thermometer with cord so I can wait till it hits 200°f. Any tips would be greatly appreciated. I really can’t mess this one up lol…its our house warming party bbq for friends and family. Thank you in advanced!

    • Reply
    • The general rule is 1/2 lb per person so you should be great! I would just double everything.

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  • Looks good and I will probably try it-but —- eastern North Carolina BBQ is vinegar based and South Carolina is mustard based. Those are almost sacred. (Central NC is tomato based and called Lexington BBQ). I live in Eastern NC folks here are serious about our BBQ. Just so you know.

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    • My husband is from South Carolina so we know all about the seriousness of BBQ out there! It is all so delicious! Thanks for leaving a comment and we hope you enjoy this pulled pork!

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  • What will happen if you use cider vinegar? I just bought that and am about to make it, and realized that it’s not cider vinegar☹️

    • Reply
    • It’s just a matter of flavor. A lot of our readers use other kinds of vinegar, but cider vinegar is our favorite!

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  • Do i put both sauces on it or only one?   You said someplace that you put both all over it…????

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    • and i didn’t make the sauces ahead of time!!!  arrr

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      • You can choose whichever kind of sauce you prefer. We like to make both kinds and let people choose which one they like.

  • Can this be done in the smoker instead of the oven?

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    • Yes absolutely! Same temp and time!

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  • We absolutely LOVED this recipe!! Thank you!! We brined for 30 hours though.. And it was a boneless 4.2 butt… BUT after 8 hours of cooking it was PERFECT. Thank you again!! definitely keeping this one for the books.

    • Reply
    • Oh man, that is awesome! Glad you enjoyed!

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  • I’ve now made this a few times and every time, it’s perfect! Leftovers are just as good! I’ve been taking a large chunk of the pork and vacuum packing it for nachos later in the month! 🙂 The vinegar sauce is a must & I usually mix the rub & sauce together when tossing the shredded pork to coat. Oh, I also do not do this in the oven but on the Traeger. Adds a nice smoky flavor to the pork.

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  • Do you cover the meat when you are cooking in the oven. 

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    • No, it’s always uncovered.

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  • Sounds yummy. If you seal your pork in the foodsaver bags, to reheat I drop the bags in boiling water for 5 to 10 minutes or until warm. Keeps the meat moist. 

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    • Ohhhh good idea!

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  • I have a 16.5 lb boneless butt I’m going to roast. Should I cut in half to insure it’s done in 12 hrs, or leave whole and maybe do 14 hrs?

    I read an ealier post re: brine amount-“…as long as meat’s covered with brine, it should be okay…” so, will adjust amounts to cover.

    • Reply
    • How did it go? I was wondering about boneless…I have the same cut I believe and not sure if I can pull it off. :/

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  • I’d love to try your recipe but I’m allergic to cumin. Is there something I could substitute for it?

    • Reply
    • Hi Jen,

      You can skip the cumin if needed.

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  • Can it be put in a smoker instead of a oven 

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  • Bbq recipe sounds anazing

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    • Thank you!

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  • Is this recipe just as good in the crock pot? Or better in the oven? Also how long will it keep in the fridge, I’m wanting to make this ahead of time for 4th of July. Thanks! 

    • Reply
    • Definitely better in the oven but still fantastic in the crockpot. We actually freeze ours in freezer bags and reheat slowly in a foil covered pan in the oven. In the fridge it’s really only supposed to be eaten up until 3 days.

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  • Any suggestions on doing this in an electric roaster? I need to fix 3 (maybe 4) butts. I don’t have the room in my oven, obviously. I have 2 electric roasters. Would you leave the lid off or on? Maybe lightly cover with foil? Would I need to adjust cooking time? Any suggestions would be greatly appreciated!!! THANKS!

    • Reply
    • You could still place the lid on as you want to retain the heat. Your cooking time would remain the same if you can keep the same temperature.

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  • What recommendations would you give for using boneless pork butt instead of bone in? Shorter cooking time?

    • Reply
    • Hi Derrick,

      I would still give it a good 8 hours, but the bone does lead to a more flavorful pork so it may not be as flavorful and tender.

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  • Hi! I just got it out of the oven and there are no juices to save, the pan is almost dry. Should I add something when I go to shred it besides the vinegar mix?

    • Reply
    • You should be fine. Was there a fat pad on top of the pork and was it bone in? There should be some juices, but if not, shred the meat and those inner juices should be enough.

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  • Made this today it’s now resting after low and slow 13 hours tidbit try’s were amazing  will serve tommrow can’t wait

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    • MMMMMM, hope you love it!

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  • I have 2    12lb butts.   I tripled the dry rub. Then when I made the brine, I made made it like you did but added about a 1/4 more to everything   Please tell me that’s ok. I hope I didn’t ruin 24 lbs of meat!

    • Reply
    • I’m so sorry we missed this. As long as the meat is covered in the brine you’re just fine. 🙂

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  • I want to try this for my son’s graduation party. The party is at lunch time and I really don’t want to still be cooking/prepping that morning. I was wondering if this can be completely cooked the evening prior to the party, pulled from the bone, then warmed up the next day for the party.

    Thank you, you have a wonderful compilation of recipes! I’m always looking for new things to make for the family.

    Elle

    • Reply
    • Hi Elle,

      It can! We wrap the shredded meat still in the same pan with tin foil and then slowly warm it in a 350 degree oven. If it seems a little more dry the next day just add a small drizzle of olive oil. 🙂

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  • I’m trying to plan this for Memorial Day! Trying to figure out the 12-14 hours of bake time, do you cook it overnight so it’s fresh for dinner the next day? Or do you do it all a day early and reheat?

    • Reply
    • Yep!! We cook it all night long 🙂

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  • I’m brining now… I was wondering if this could be cooked in a dutch oven. Thoughts?

    • Reply
    • Oh definitely but you’d have to watch that fire extra close so it doesn’t get to hot

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  • I know this might sound like a sacrilege, but is it possible to make this after it has brined in a pressure cooker????

    • Reply
    • Actually, we are working on that very recipe. We’ve been trying about an hour and a half. We would love to hear if you try it

      • Reply
  • For the dry rub i noticed you use brown sugar. Do you dry out the brown sugar in the oven? If so how long do you dry it or bake it?

    • Reply
    • No, you just add it 🙂

      • Reply
  • I brined overnight and put in the crock this morning. I patted dry and then rubbed on the seasoning and just put it in like that without any liquid. Is that correct?

    • Reply
    • Yes, that’s right!

      • Reply
      • High or low in crock pot?

      • Always low for sure.

  • If you put it in a crock pot, do you put it fat side up or fat side down? And for a shoulder just shy of 
    5lbs, how long should I put it in the crock pot for? 
    Thanks!

    • Reply
    • You would do fat side up still and the same time. 🙂

      • Reply
  • Should the pork be put on a rack? Or right in the pan?

    • Reply
    • Hi Tracey,

      Right in the pan. 🙂

      • Reply
  • I will be making this this weekend, but I can not get my hands on any apple cider. My options are spiced apple cider or apple juice or apple cider vinegar. If you had to choose one of the above, which one would you choose?

    • Reply
    • You can use apple cider vinegar, just dilute it with some apple juice 🙂

      • Reply
  • I m looking at your receipe for pulled pork, it looks fantastic. I see you put in a pan and cook it in the juices, does that leave your meat REALLY wet or do you soak/pat it off. Im going to try it in my big green egg. Any help would be great.

    • Reply
    • Hi, the pork is only brined in liquid, then removed, patted dry and then cooked.

      • Reply
  • Can’t wait to try this amazing recipe just double checking is your temperature in Fahrenheit? We are in Australia and use Celsius so just want check 🙂 can’t wait to bring the Aussie family some South Carolina taste at our next bbq. 

    • Reply
    • Oh yes, Fahrenheit and thanks for checking!

      • Reply
  • Do you cook with foil over and open to air inside oven?

    • Reply
    • Uncovered the entire time.

      • Reply
  • How would this work in a pressure cooker or do you recommend not doing that? 

    • Reply
    • The tricky thing is getting it to fit. Usually it takes about an hour and a half at high pressure if it’s small enough

      • Reply
  • Do you sell a recipe book?

    • Reply
  • So this may be heresy, but would you use this recipe with chicken breasts?

    • Reply
    • Hi Emily,

      We haven’t tried it with chicken but if you changed the baking time and temp we think it would still be awesome!

      • Reply
  • What if I accidentally used Apple cider vinegar? Will it change the taste?

    • Reply
    • You’ll be just fine. 🙂

      • Reply
  • Can this be made in the crockpot/slow cooker. I’m a native North Carolinian now in Georgia and miss The vinegar base BBQ. I look forward to your reply 

    • Reply
    • Hi Cindy, yes for sure! Please use the low setting and let it cook for 12-14 hours. 🙂 We like to stick it under the broiler before serving just to darken the top. 🙂

      • Reply
  • Can the pork be brined for too long? I’ve got 8 pounds in the fridge, but won’t be cooking it for closer to 30 hours from when I started brining it. Thanks!

    • Reply
    • Sorry we missed this. We haven’t brined for that long, but we would love to hear how it went.

      • Reply
      • Came out absolutely perfect. Seriously the best, most succulent and flavorful pulled pork we’ve ever made. I was a little concerned it might be too salty or lose some firmness in the texture from the extra time in the brine, but the extra time didn’t seem to have any negative impact. 

        Awesome recipe guys, love it. 

      • So good to know! Thank you for taking the time to come back. Plus now I don’t have to feel so tight on what day I put it in the brine!

  • We are testing your recipe for a Guatemalan family. They need something that no one else is selling in their village. We saw lots of stands with fried chicken and French fries but no pulled pork. They live in stark poverty: dirt floor, no running water, tin roof that leaks, garbage (it’s expensive for garbage service and everything must be in a bag and bags are expensive). This is my son’s birth family. We head back down in March 2018 with tested recipes to teach them how to cook the food.
    I had no apple cider so I used cranberry juice. I’ll let you know how that goes. It’s in the oven now.
    Question: can I freeze the used brine and reuse? 
    Gerry in Oregon

    • Reply
    • Hi Gerry,

      Unfortunately the brine can’t be frozen after it was used as it had raw meat in it. Best of luck with such a great opportunity!

      • Reply
  • If I cook this in the crockpot do I cook it with the brine? Or the vinegar sauce?

    • Reply
    • Take it out of the brine and cook alone.   Lots of liquid from the slow cook time.   Vinegar sauce is for later.    Made it today – so good.  

      • Reply
      • So glad to hear you liked it!

    • You would remove it and cook only the meat in the slow cooker

      • Reply
  • Oh my heavens! I was searching for a new spin on my pulled pork recipe for NYE and came across your recipe. I only had 5 hours of brine time but HOLY SMOKES is this the best I’ve ever had! Thank you for sharing!! BTW, I too failed to notice it’s Apple Cider NOT vinegar but as others have already stated, HEAVEN!!

    • Reply
    • YAY!!! So happy to hear that!!

      • Reply
  • Thank you very much for the South Carolina Pulled pork recipe. I’m going to start/use this recipe today thru tomorrow…..will use my smoker.
    Terry

    • Reply
    • Oh I love it in the smoker. Hope you enjoy it!

      • Reply
  • What is the nutritional information for this recipe, specifically per ounce or pounds, Calories, saturated fat, sugar, salt, and protein. I wouldn’t know how to calculate this since the brine gets dumped out, I have no idea how much of the sugar would remain in the meat. Also my wife is concerned of the amount of salt that would remain in the meat also as she is on a low salt diet. I am sure all the members of Weight Watchers out there are dieing for this info. Thank you.

    • Reply
    • Hi Michael, I’ll preface this with the fact that we aren’t nutritionists, so the information may not be perfect, but we hope it helps. Nutritional information has been added to the recipe 🙂

      • Reply
  • For the brine. For sure I ass 1/2cup kosher salt? It won’t be extremely salty? Just want to make sure. Lol thanks.

    • Reply
    • It totally seems like a lot, but yes that’s correct. 🙂

      • Reply
    • Omg, so sorry typo. I Wrote ass but I meant to write put. Lol
      Please ignore.

      • Reply
      • No worries at all. 🙂

  • This is a fantastic recipe! I made it a few weeks ago with an 8 lb roast and it was a hit! Everyone agreed “Best. Pulled Pork. Ever!” I’m about to make it again this weekend with a 10-11 lb roast. Is there anything you would change when using the larger roast? How long do you think I should plan for as far as cooking time goes?

    • Reply
    • Hi Michelle,

      We usually watch the temperature and haven’t ever had to push it more than an hour more. 🙂

      • Reply
  • What goes into this recipe looks amazing. I just bought an electric smoker and am looking for recipes.Can this pork be cooked in an electric smoker? If it cannot I will be using my oven. Thanks for any advice

    • Reply
    • You can do oven or smoker and you’ll just use the same temperature and time.

      • Reply
  • I made this and the temperature of the pork would not get over 176 – 180′ F. I did exactly as your instructions. I even bought a new meat thermometer. So I had 2 roasts – 3 1/2 lb. and a 5 1/2 lb. I pushed them snug together in roasting pan. 14 hours later and still only 176 and 180′. It was quite dark so I was getting very nervous. I shut off oven and covered tightly in foil (no liquid in pan) and left in for the 2 hours. It pulled apart okay, but was dry. My roasts DID have a good amount of fat as well. It was tasty but I was so looking forward to the moist and juicy everyone talked about. I will try it again but not sure if I should do in crock pot now or try oven again.

    • Reply
    • Hi Kim,
      I’m sorry it didn’t work out for you, but let’s troubleshoot and see what happened. Unfortunately not all meat is equal, did you buy from a good source that knows all about butchering and gets in fresh meat? The older the pig the tougher the meat and sadly many chain grocery stores do that. I’ve noticed many mislabel as well. A picnic pork shoulder will have that drier, stringier meat whereas a pork butt or shoulder from the front will have the large flat bone like you see in the video. Could it have been that? Those are always drier and tougher and don’t do a good job coming to temperature.
      Cooking the two together zaps a lot of space and heat so it’s not evenly distributed to the pork, so it could have been an overcrowded space as well.
      I’d start with heading to a butcher and telling them you want a pork butt with an even fat pad on top since they will make sure you head home with the right one. Then try it again in the oven as a crock pot wont create the same crust as an oven. 🙂 Let us know if we can help more.

      • Reply
      • Isn’t pork butt actually the shoulder?

      • oh! I was typing too fast too late and totally meant to explain the picnic shoulder which is behind the pork shoulder/butt.

  • 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.

    • Reply
    • Kate,

      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, http://amzn.to/2s1CM3b 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!

      • Reply
      • Thank you! It’s in the oven now and my house smells amazing. I’m going to let it rest on the ride up. Hopefully I’m able to restrain myself that long!

      • Oh my goodness, I never can and have to take a little bite, haha! Thanks Kate!

  • We cook this all the time. I mean, ALL THE TIME. More than we probably should. It’s hands down the absolute best pulled pork we’ve ever had, made by us or anyone else. It’s spoiled us for getting it at restaurants (with the possible exception of, say, food trucks in Austin, TX), because we always know it’s not going to be as good as ours–er, yours.

    We made it again yesterday for a graduation party, and out of a 7-pound shoulder, we had enough leftover for a single sandwich the next day (which our 10th-grader turned into an awesome quesadilla for lunch today).

    Anyway, just had to log on to say thanks. We’ve shared this recipe (and the fruits of it) with so many people, and everyone agrees this is tremendous.

    • Reply
    • Harley, What an amazing compliment!! Thank you so much and hooray for a teenage chef! Even a quesadilla deserves praise for sure, cheese and meat with carbs? Total win!!

      Thank you again!

      • Reply
  • Hi! I would like to make this but my pork shoulder doesn’t have a bone. Is that going to be an issue?

    • Reply
    • Hi Laura,
      I would watch the cooking time as boneless takes less time to cook and you may find that it isn’t as tender and flavorful as bone in but it will still work. 🙂

      • Reply
      • Wahhhhhhhh my 4th time making it and I totally bought a boneless pork butt! Ugh i hope it’s as amazing as the other times. I love how the others have been so juicy and and tender. How did yours turn out?

      • Oh dear!! It was still pretty good boneless but we definitely prefer bone in.

      • Ok, so it turned out ok but totally will make sure to have bone in next time. I have been stalking my stove and finally took it out to try. I had to snag a bite before I let it sit for 2 hours. Lol! I can’t wait to eat it tomorrow!

      • Haha, that’s just like us! And yes, bone in is definitely our favorite but so glad you left a review of boneless in case anyone else wants to know. It really is so helpful. 🙂

  • Hi! I am wanting to make this recipe this weekend only with a smaller 3 lb pork butt, I was wondering if you would know how long I would have to cook that?

    • Reply
    • Hi Shelby,

      To use a 3 lb pork butt you’ll want to decrease the time to 10-12 hours, but more important than time is the internal temperature, so make sure you snag a meat thermometer and pull it out at 200 degrees.

      • Reply
      • thank you so much!

  • I wish I had read these comments before I made my brine. I too used apple cider vinegar instead of apple cider. Knew I made a mistake right after I added it to the brine, so I tossed it and started over. Sounds like I didn’t need to! Oh well. Can’t wait to try it!

    • Reply
    • Oh dear!! I’ll go make it more obvious, though I’m tempted to leave it as it appears to be so good either way, haha!

      • Reply
  • I am making this on Friday, but the smallest shoulder I found was 9 pounds. Do I just double the ingredients for the brine & dry rub (& obviously cook longer)? Thanks in advance!

    • Reply
    • Hi Robyn,
      This recipe works for up to 8 pounds and that extra pound wont need much more. I would leave the brine and allow the pork to cook closer to the 14 hours mark and it will turn out perfect.

      • Reply
  • My pork is currently in the oven. I can’t wait to see how it turns out. I wanted to know if I could use this brine for chicken. I have a bit left over and wanted to maybe make some barbecue chicken in the same fashion. Thank you for any advice!

    • Reply
    • Hi Yolanda,

      If the brine is unused it’s wonderful for chicken! Enjoy!

      • Reply
  • Please tell me what is apple cider. I’m in South Africa and not sure if it’s the alcoholic version Apple
    Cider….
    Thanks
    S

    • Reply
    • Hi Simone, apple cider is basically apple juice. No alcohol at all. 🙂

      • Reply
  • If I added 4 cups apple cider vinegar. Instead of apple cider have I really messed up or can my brine be fixed?

    • Reply
    • Hi Peggy, unfortunately you do need to use cider and not vinegar. You could add a tablespoon of vinegar with water instead, or skip all of the vinegar

      • Reply
      • Oh wow! Lol! I made this recipe and assumed it was apple cider vinegar in the recipe…. Guess what? BEST PULLED PORK EVER! Hands down! My hard to please FIL wasn’t even going to stop eating it!!

      • No way!! Ok, we are definitely trying that next time!

      • Oh my stars… I did the same thing too ROFL I didn’t even realize I messed up until I came back to the site to leave you a comment to tell how great this recipe was! I used a 10-lb shoulder and it was the most tender BBQ I’ve ever eaten. I’m guessing the acidity from the vinegar must have helped? Anyhoo-lol…. Thank you SO much for sharing this recipe. My daughter, who swore that she did not like BBQ, has already asked if I would make this again for her birthday.

      • LOL!! That is hilarious! So glad it works!

      • Did you do the entire 14 hours ?

      • Hi Chris,
        Ours is usually around 13 hours because we buy a smaller cut since we are such a little family, but otherwise, yes we do.

    • Lol! Omg i made this for my sons party and i thought i read apple cider vinegar! I made 2 huge porks! Nobody said anything. It came out really really good. Lol! If i didnt read this comment i would never had caught it. Lol!

      • Reply
      • Haha, you both are awesome. SOOOOO thrilled no one noticed. And now I can’t help but want to try it just to see how it turns out… xoxo!

      • I would love to hear how it compares!?

      • Um its way way more flavorful! You can taste it in the cooked pork a little but it gives it a good zing! I made it correct the second time around and felt i needed bbq sauce on the side. Maybe it was due to cheap apple cider my husband picked up. Im on a hunt for a good apple cider . I’ll try it again but if it doeant have a strong flavor like the apple cider vinegar im going back to it! Lol

      • I can’t wait to hear which one you stick with. And yes, good apple cider changes everything!

      • So we are having a party again and i chose to use the apple cider vinegar. It sticks but I know it will have so much flavor and i wont need any extra sauce. I can’t wait to cook it and smell and taste it. I am making 16 lbs of it! Lol… wish me luck!

      • Holy 16 pounds!! Haha, good luck!!

      • How long would you cook 16lbs for? I too am making about this much for a party.

      • Whoa, that’s a big one you got your hands on! Is it the one from Costco? Usually there ends up being two butts in there. I might cut it in half and stick to the normal baking time or you could up it to 16-18 hours, but I think your best bet is going to be to use a thermometer and check the internal temperature around 14 hours.

  • Absolutely the recipe and so excited to try it.. Question: Can I make this in an electric roaster? I will need my oven for other things.

    • Reply
    • Hi Mary,

      We have never made it in an electric roaster, so I can’t say for certain how it will go. Is it big enough to hold it and does it hold a low temperature? Those are the most important questions. Also, make sure it doesn’t have an automatic shut off after a few hours.

      • Reply
    • The only roasting pan I own is the black and white speckled one. Do I cook it with the lid on?

      • Reply
      • You just leave the lid off and it’s going to get very dark on top, but that’s exactly as it should be. 🙂

  • Hi I’m wanting to make this pork in my smoker, would I follow the same temp? I’m making this the day before for a tailgate so is it ok to reheat in a roaster any hints or tricks to keeping it moist while I reheat it. I’m so excited to try this recipe!!

    • Reply
    • Carlett, you just tell us when and where and we are in! 😉 Just kidding, we wont crash the party. When we smoke a pork butt we do about 225-250 degrees and let it cook for 2-3 hours and then begin basting it every hour until it hits about hour 5. Resting is key to really allow those juices to redistribute. When we reheat it in a roasting pan we wrap the whole thing tight with foil to lock in moisture at like 350. I don’t want to go hotter as we aren’t looking to actually cook it but too low and you’ll be reheating for hours. Good luck!

      • Reply
      • Thank you and your always welcome to come if your ever in Montana during football season!!? I’ll be smoking 5 smaller roasts because the butcher I went to only had small ones so each are about 4 pounds. Thanks for your advise!!

      • Ok the football is over with a W for my favorite team!! I made 6 small 4 pound shoulders in a smoker and that took a little longer then I thought. Smoker was set at 250 degrees (for some reason my smoker would not hold temp maybe do to the wind) but after the first three hours of fluctuating temp if finally held steady at 250. I took it off the smoker at 170 degrees and covered it till morning (6 hours). It was not fall off the bone ready at that point but I need to serve 60 people in a few hours. I pulled the pork and added some of the left over juices, a few tablespoons of the rub and put it in my roaster and covered tightly with foil. When the pulled pork was served a few hours later it was the best pulled pork I have had!! Thanks for sharing your recipe and I’m for sure making it again!!

      • Hi Carlett! We’ve been waiting to hear how it when and cannot thank you enough for leaving such a well written comment. You never know who might want that information for their own party so it’s a wonderful resource! Our smoker does exactly what your smoker did, lowers the temperature in breezes and the wind. I’m not sure if we just need a new smoker or if that’s normal, but we often have to increase our times on windy days. We are so thrilled you enjoyed it! Thanks!

  • This was AMAZING!!!! And we loved the vinegar sauce too!

    • Reply
    • Thank you so much!!
      ~Cade

      • Reply
  • I can’t wait to try this….I saw a previous comment about leaving it uncovered while in the oven, and now I am wondering, should I baste and how often?

    • Reply
    • Nope! Kelly, you literally just pop it in the oven and don’t look at it again until you’re pulling it out. The fat pad is up so the juices are running down through the meat the entire time. 🙂

      • Reply
      • Thanks! We made this on Sunday for a family BBQ….Huge hit. Thank you so much for the recipe =)

      • I’m so glad! Carrian already requested it for this weekend so she can use the extra pork in a new recipe and we can’t wait!

  • I thought pork is done when the internal temp reaches 145 – 160 degrees Fahrenheit. What is the benefit of baking the pork ti 200° in this recipe?

    • Reply
    • Natasha, in this case we are breaking down every little fiber and ounce of fat so it’s fall apart tender. So it’s not about cooking it until it’s safe to eat, it’s about cooking it to melt in your mouth which needs a longer amount of time and higher internal temperature. 🙂

      • Reply
  • Can I make your pulled pork in a crockpot? We are going camping and won’t have an oven available.

    • Reply
    • Kayla,

      Absolutely. Just make sure the butt you buy (a sentence I don’t often say) will fit and then the key is low and slow.

      • Reply
  • Quick queston: in your steps you say “set rub aside”, but then you have dry rub as part of your brine. Is thisin addition to the rub set aside or I am to add all the rub into the brine now? Can you clarify how much rub goes in the brine?

    • Reply
    • Hi Sarah, once you make the dry rub you follow the measurements for the brine and pork so you’ll only use 3 tablespoons for the brine. 🙂 Enjoy!

      • Reply
      • Oh I just saw that! Sorry about that, thanks for pointing it out. I’ve got it in the brine now and looking forward to having it Wedsday.

      • Oh I’m so jealous! We’ve been craving it but I haven’t had a chance to get it going. Enjoy! xoxo

  • Hi there! With it being summer time our local grocery store doesn’t have apple cider. Is there an alternative I can use? Maybe a mix of Apple cider vinegar and water?

    • Reply
    • You can totally do that or just use apple juice. 🙂

      • Reply
  • Hi. Super excited to try this! I am a Northerner. My first barbecue try ever! Making it for July 4th. Having my son and his fiancée for dinner. Thank you for posting!

    • Reply
    • Hi Kimberly! I hope you enjoyed the pork as well as your son and his fiancee! So fun, a wedding!

      • Reply
  • Do you cover the pork in the oven?

    • Reply
    • Nope! You just leave the whole thing uncovered!

      • Reply
  • Can any leftovers be frozen? I have a small family.

    • Reply
    • Samantha, we freeze the pork every time we make it. We prefer to use our food saver so it keeps it super fresh, but if you don’t have one just make sure you eat the leftovers within the next 4 weeks.

      • Reply
  • Can I use apple cider vinegar for the brine or does it have to be just apple cider?

    • Reply
    • You can use a little apple cider vinegar and the rest water as the vinegar would be too strong otherwise. 🙂

      • Reply
  • Can I ruin meat if left in brine more than 24 hrs?

    • Reply
    • It really doesn’t do well when it goes for too long. I’d for sure remove it.

      • Reply
  • This looks so good. My question is..could it be done in a crock pot? My calculations qith cooking and resting would have me putting it in the oven around 2am?!?

    • Reply
  • Not owning a smoker and living in an apartment with no place to put one, I’m very grateful for a recipe that I can make in my oven… even though it doesn’t meet someone’s personal idea of “proper” Carolina Pilled Pork. Still sounds pretty good to me!!!

    • Reply
    • Haha, which is kind of funny because bbq is so different depending on who makes it AND the region. We love this recipe and hope you do too!

      • Reply
  • An abomination !!! No red oak or Hickory smoke? Marinade pork? Sugar in the rub? Oh lordy NO NO NO. Don’t know what Carolina you are from but it’s not in North America

    • Reply
    • Haha, all depends on where you live. Sorry you don’t agree and wish we could try your version!

      • Reply
      • Jim, don’t knock it till you try it…

    • i strongly disagree, the recipe is on the money!

      I’m a trained French Chef and followed the recipe exactly.
      an incredible finished product, loved everything about this recipe and the vinegar sauce kills.

      thank you

      rich

      • Reply
      • Thanks for the support Rich!

  • Oh boy!!! This is the style BBQ I was used to in Atlanta, and in Melbourne, FL. The vinegar sauce! And by the way, boiled peanuts are so weird feeling in my mouth. My ex introduced them to me from a roadside stand on the way back from Albamy, GA Okra? Sorry, I don’t like slimy foods. I know there is around it but I don’t take chances like that! I can’t wait until I have the kitchen stuff I need to make this recipe. I am rebuilding my kitchen one piece at a time. Not to mention one bottle of spice/herbs at a time.

    • Reply
    • Right?! The slimy peanuts are gross haha!

      • Reply
  • Hi, this might be a stupid question but are the temperatures Celsius or Farenheit? Thanks. Gemma

    • Reply
    • It’s Fahrenheit 🙂

      • Reply
  • This looks fantastic and I can’t wait to try it! Any tips on cooking brisket? Do you know if it should be cooked the same way? It’s my favorite and I have a wonderful dry rub recipe for it, but I haven’t quite perfected it and I always question the cooking temperature and time. And I don’t have a smoker. :/

    • Reply
    • Lori, we are working on our brisket recipe. We’ve been testing it in the smoker but maybe we need to test a grilling recipe as well. Stay tuned!

      • Reply
  • Please, “Game Cocks” is one word. “Gamecocks” is USC’s mascot, though it’s nothing to crow about right now. That last game conjured up the moniker “Shamecocks”, which is more appropriate. Looking forward to your mustard sauce recipe! thanks!

    • Reply
    • hahaha! Oh boy, that’s what we get for writing late at night. 😉 And we totally agree, a freshman team is showing, am I right?

      • Reply
  • I love boiled peanuts. Grew up with in Hawaii.
    My mom threw in chili pepper (whole), star anise too.

    • Reply
    • Oh, we’ve never had them with spices! How interesting!

      • Reply
  • Yes. I agree with you. Boiled peanuts are great, but I can totally see how she wouldn’t like them. Anyway, I will make this bbq for the next Dawgs game!

    • Reply
    • Hopefully one day we can convert her, haha!

      • Reply

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