Smoked Pulled Pork Shoulder with Vinegar Slaw

In the Carolinas, 'cue means pork, smoke, and vinegar — a tradition stretching back centuries to the whole-hog pits of the Piedmont and Lowcountry. This bone-in pork shoulder version distills that heritage into a backyard-achievable recipe: a salt and spice rub applied overnight, then an all-day smoke over hickory and apple wood until the meat surrenders completely to a two-fork pull. The bright vinegar slaw is the essential counterpoint.

Serves: 10

Ingredients

Pork and rub:

• 2.5–3kg (5–6 lb) bone-in pork shoulder (Boston butt)
• 3 tbsp (45g) kosher salt
• 2 tbsp (25g) dark brown sugar
• 2 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tsp cayenne
• 1 tsp dry mustard

Eastern Carolina mop sauce:

• 250ml (1 cup) apple cider vinegar
• 60ml (¼ cup) water
• 1 tsp red pepper flakes
• 1 tsp brown sugar
• Salt and black pepper

Vinegar slaw:

• ½ head green cabbage (500g / 1 lb), very thinly shredded
• 2 tbsp salt (for salting)
• 80ml (⅓ cup) apple cider vinegar
• 2 tbsp sugar
• 1 tbsp vegetable oil
• ½ tsp celery seed

Instructions

1. Combine all rub ingredients and coat the pork shoulder generously on all surfaces. Wrap in plastic and refrigerate 12–24 hours.
2. Set up your smoker for indirect heat at 107–120°C (225–250°F). Add hickory or apple wood chunks.
3. Smoke the pork fat-side up for 8–10 hours, maintaining temperature, until an instant-read thermometer reads 88–93°C (190–200°F) and a skewer slides in with zero resistance. Mop with the vinegar sauce every 2 hours after the first 3 hours.
4. Wrap in butcher paper or foil and rest 1–2 hours in a cooler.
5. Meanwhile, salt the cabbage and let sit 30 minutes. Rinse, squeeze out moisture, and toss with vinegar, sugar, oil, and celery seed. Refrigerate until needed.
6. Pull the pork with two forks or gloved hands, discarding the bone and any large pockets of fat. Toss with remaining mop sauce to taste.

Cook's Notes: The "stall" at around 70°C (160°F) is normal — internal temperature plateaus for hours as collagen converts. Do not rush it. Leftover pulled pork freezes beautifully for up to 3 months.