Smoked Pulled Pork with Carolina Vinegar Sauce

Remove the pork shoulder from the refrigerator about 30–45 minutes before smoking. Pat the pork dry with paper towels. Apply yellow mustard evenly over the entire surface to help the BBQ rub stick. Season generously with BBQ rub, making sure all sides are coated. Allow the pork to rest while preparing the smoker

Preheat your smoker to 225°F using your preferred wood, such as hickory, apple, or cherry. Place the pork shoulder directly on the smoker grate with the fat side facing up. Smoke until the internal temperature reaches around 165°F, usually about 6–8 hours depending on size. Spritz the pork every 1–2 hours with apple juice or apple cider to help maintain moisture.

Once the pork reaches 165°F, wrap it tightly in butcher paper or aluminum foil. Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 195–205°F and a thermometer slides in easily. This step allows the connective tissue to break down, creating tender pulled por

Remove the pork from the smoker and let it rest, still wrapped, for at least 45 minutes. While the pork rests, combine apple cider vinegar, ketchup, brown sugar, hot sauce, red pepper flakes, salt, and black pepper in a bowl. Stir until combined. Unwrap the pork, remove the bone, and shred the meat using forks or your hands. Mix the Carolina vinegar sauce into the pulled pork gradually until it reaches your preferred flavor.