Carolina Vinegar Pulled Pork

If you want to taste BBQ history, this Eastern Carolina-style pulled pork is where it's at. The tangy vinegar sauce cuts through the rich, smoky pork in a way that's absolutely addictive. No thick, sweet sauce here - just pure, honest BBQ that lets the meat shine. This is the style I grew up eating, and it holds a special place in my heart.

This pulled pork is essential for traditional Southern cookouts and pig pickings. It's the star of any Carolina-style BBQ spread and works perfectly for large gatherings since it feeds a crowd easily. I make this for family reunions, church potlucks, and any time I'm feeling nostalgic.

The traditional way to serve this is on a soft white bun with coleslaw piled right on top of the meat - not on the side, on the sandwich itself. The cool, creamy slaw against the hot, tangy pork is pure magic. Classic sides include hush puppies, collard greens, sweet tea, and banana pudding for dessert.

The vinegar sauce can be adjusted to your taste. Some folks add more red pepper flakes for extra heat, while others prefer a touch more brown sugar to balance the acidity. A splash of your favorite hot sauce is a common addition. Some regions add a bit of tomato for a Piedmont-style variation.

The magic of this dish is in its simplicity. Don't overthink the rub - salt and pepper are really all you need since the vinegar sauce provides plenty of flavor. The long, slow smoke does all the heavy lifting, breaking down the collagen and creating that pullable, tender texture that soaks up the sauce beautifully.