description Carolina Pulled Pork Overview
Carolina pulled pork is a traditional American barbecue dish consisting of a whole pork shoulder cooked slowly over low heat until it can be easily shredded. The preparation is rooted in the culinary traditions of North and South Carolina, where pitmasters rely on local hardwoods for extended smoking periods. Distinct from tomato-based regional variants, the shredded meat is traditionally dressed with a thin, acidic sauce made from cider vinegar and red pepper flakes. It is a staple offering at barbecue restaurants across the American South.
insights Ranking position
Carolina Pulled Pork ranks #1 of 117 in the Barbecue Dish ranking, ahead of Texas Smoked Brisket.
help Carolina Pulled Pork FAQ
What cut of pork is traditionally used for Carolina pulled pork?
Carolina pulled pork is traditionally made by cooking a whole pork shoulder slowly over low heat. The meat is cooked until it becomes incredibly tender and can be easily shredded, or "pulled," by hand or with forks.
What type of sauce is typically served with Eastern North Carolina pulled pork?
Unlike the thick, sweet sauces found in other regions, Eastern North Carolina pulled pork is famously served with a thin, vinegar-based sauce. This spicy, acidic sauce is made primarily from cider vinegar, red pepper flakes, and black pepper.
What is the difference between Eastern and Western (Lexington) Carolina pulled pork?
While Eastern North Carolina uses a strictly vinegar-and-pepper sauce and utilizes the whole pig, Western style is slightly different. Lexington style uses a "dip" that adds ketchup or tomato paste to the vinegar base, and it traditionally uses only the pork shoulder.
What type of wood is most commonly used to smoke traditional Carolina pulled pork?
Pitmasters in the Carolinas traditionally rely on local hardwoods, predominantly hickory, to smoke their pork shoulders. This specific wood imparts a strong, bacon-like smokiness that pairs perfectly with the acidic, vinegar-based sauces.
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