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5 from 2 votes

Eastern North Carolina Style Pulled Pork

The pork is coated in a dry rub, then basted in a sauce made from beer and vinegar then finished with a sweet and spicy vinegar-based sauce. The sauce is very lightly flavoured, and puts the focus on complimenting the natural rich flavours of the pork.
Prep Time20 mins
Cook Time7 hrs
Total Time7 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: BBQ, north carolina, provencial, pulled pork
Servings: 6


  • 3-3.5 Kg Pork shoulder preferably bone in

Dry Rub

  • 2 tablespoons sea salt
  • 1 ½ tablespoons black pepper
  • 2 tablespoons smoked paprika

Basting Ingredients

  • 1 cup lager
  • 1 cup apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons dried chilli flakes

Finishing Sauce

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/3 cup brown sugar
  • 2 tablespoons sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried chilli flakes


  • Preheat oven to 130°C. Use a paring knife to remove the skin from the pork and trim away the thick fat. Mix the dry rub ingredients in a small bowl and use to coat the pork generously.
  • In a separate bowl, combine the basting ingredients and mix well. Transfer the pork to a wire rack over a roasting pan. Place into prepared oven and bake for 7 hours. Baste generously each hour.
  • Remove from oven and allow to rest for 20 minutes. Meanwhile, mix together the ingredients for the finishing sauce. Use two forks to shred the pork then toss in the finishing sauce before serving.