Pig Pickin'
intro
A tangy, slow-smoked pulled pork staple of Carolina-style Southern BBQ, served with zesty vinegar sauce, made for casual outdoor group feasts.
Ingredients
Steps
Season the pork shoulder
Pat the 1800g bone-in pork shoulder completely dry with paper towels. Mix 60g light brown sugar, 2 tbsp smoked paprika, 2 tbsp kosher salt, 1 tbsp ground black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a small bowl to form a uniform dry rub. Coat every surface of the pork (including crevices and the fat cap) with the rub, pressing gently to help it adhere. Let the seasoned pork rest uncovered in the refrigerator for 2 hours to form a dry, tacky surface that will absorb smoke well.
Preheat the smoker
Preheat a charcoal or electric smoker to 225°F (107°C), configured for indirect heat cooking. Drain 2 cups of hickory wood chips that have soaked in cold water for 30 minutes, then add them to the smoker box or directly onto lit coals. Wait until thin, wispy blue smoke flows steadily from the smoker vent before adding meat, avoiding thick white smoke which will make pork taste bitter.
Slow smoke the pork
Set the seasoned pork shoulder on the smoker grate with the fat cap facing up, positioned away from any direct heat source. Close the smoker lid and maintain a consistent internal temperature of 225°F (107°C) for 5.5 to 6 hours, adding 1/2 cup of fresh soaked wood chips every 90 minutes to sustain steady smoke. Cook until the pork reaches an internal temperature of 165°F (74°C), measured with an instant-read thermometer inserted into the thickest part without touching bone.
Wrap to finish cooking
Once the pork hits 165°F (74°C), remove it from the grate and wrap it tightly in two layers of heavy-duty aluminum foil, pouring 60ml (1/4 cup) apple cider vinegar into the foil packet before sealing to lock in moisture. Return the wrapped pork to the smoker, maintain 225°F (107°C), and cook for 1 to 1.5 additional hours until the internal temperature reaches 203°F (95°C), when a probe slides into the meat with no resistance, like pushing into soft butter.
Make the vinegar sauce
While the pork finishes cooking, prepare the classic pig pickin' sauce: combine the remaining 420ml (1 3/4 cups) apple cider vinegar, 60g yellow mustard, 80g ketchup, 35g light brown sugar, and 15ml hot sauce in a small saucepan over medium-low heat. Whisk continuously for 3 minutes until the sugar fully dissolves, then remove the pan from heat and let the sauce cool to room temperature; do not bring it to a rolling boil.
Rest and pull the pork
When the pork reaches 203°F (95°C), transfer the sealed foil packet to a cutting board and let it rest for 30 minutes at room temperature to let juices redistribute back into the meat fibers. Unwrap the pork, discard the bone and any large, hard chunks of unrendered fat, then shred the meat into thin, tender strands using two forks or meat claws, removing any chewy connective tissue as you work.
Toss and serve the pork
Toss the shredded pork with half (about 210ml) of the cooled vinegar sauce until every strand is lightly coated, reserving the remaining sauce in a small pitcher for guests to add extra to taste. Serve the sauced pulled pork on its own or piled onto soft hamburger buns for classic pig pickin' sandwiches.
Tips
2.Do not skip the 30-minute rest period; pulling hot pork immediately after cooking will cause all the flavorful juices to run out, leaving meat dry.
3.Thick, billowing white smoke from your smoker means wood is smoldering instead of burning cleanly; adjust air vents to increase oxygen flow until you see thin, blue smoke for the best flavor.
OMG y’all, this pulled pork was the star of our annual neighborhood pig pickin’ last weekend! I followed the vinegar sauce recipe exactly, and folks were going back for thirds. Even my picky teen said it was better than the BBQ joint we drive 45 minutes for. 10/10, will be making this for every tailgate from now on!
Made this for Sunday family dinner after church, and my entire table was raving! The vinegar-based sauce is *chef’s kiss*—not too tangy, just the right kick of red pepper flake. I served it with coleslaw and hush puppies, and even my 82-year-old daddy said it tasted just like the pig pickins he went to as a kid in eastern Carolina.
Game changer for Sunday meal prep! I made a big batch, portioned it out with buns and pickles for lunches all week, and it reheats like a dream. Only knocked off a star because I found the cook time ran about 45 minutes longer than the recipe said for my 8lb butt, but that’s probably just my old oven being finicky. SO good otherwise!
First time ever making pulled pork, I was so nervous I’d dry it out! The step-by-step instructions were super easy to follow, even for a total BBQ noob like me. I did mess up the sauce a little by adding too much apple cider vinegar at first, but a pinch of brown sugar fixed it right up. Can’t wait to make this again!
I’ve been making Carolina pulled pork for over 50 years, and I have to say, this recipe is spot on. The dry rub ratio is perfect—no overwhelming paprika, just enough salt and pepper to let the pork shine. My grandkids fought over the last sandwich, which is always the sign of a good meal around here.
Tasted great, but 7.5 hours cook time is no joke—definitely don’t try to make this on a weeknight like I did, I was up till 10pm waiting for it to finish! Flavor was on point, just wish I’d planned better to make it on a weekend when I had time to let it cook low and slow without rushing.
Brought this pulled pork to our block party potluck last Saturday, and it was GONE in 20 minutes. I had three people track me down before I left to ask for the recipe! I mixed a little extra sauce to toss on right before serving, and it was perfect. 10/10, will be making this for every summer gathering from now on.
Just pulled this off the smoker 20 minutes ago, and OMG the smell alone is worth the 7 hour wait! I added a little extra hickory wood per my usual smoker routine, and the flavor is out of this world. My kids are already hovering in the kitchen waiting for me to pull it so they can make sandwiches.
Just made this after seeing Randy’s comment about eating it over salad, and it’s SO good! I skipped the buns, served it over a bed of greens with a little extra vinegar sauce as dressing, and it’s the perfect high-protein post-workout meal. Will absolutely be adding this to my weekly rotation.
Made this for our ranch crew after a long week of branding, and the guys ate every last bite. Only thing I changed was adding a splash of hot sauce to the vinegar mix for a little extra zing, since everyone out here likes their food with some heat. Cooked it on our old offset smoker, turned out juicy as can be.
Finally got around to making this for our Bills watch party yesterday, and HOLY COW. I was worried Carolina-style sauce would be too vinegary for our Texas crew who’s used to sweet BBQ, but everyone went crazy for it. Even my buddy who swears he only eats brisket had two sandwiches. Absolute game changer.