North Carolina Pulled Pork with Vinegar Mop Sauce
Eastern Carolina BBQ is all about bold, vinegar-forward flavor that cuts through rich, smoked pork with intensity and balance. This North Carolina Pulled Pork recipe stays true to those roots—starting with a yellow mustard binder and a generous layer of Revolution Barbecue’s North Carolina BBQ Rub. The real kicker is the mop sauce, applied during the smoke and served on the side. We’ve pulled that recipe straight from our Smokin’ Southern BBQ cookbook and posted it online so you can make it anytime. Whether you're feeding a crowd or just craving real Carolina cue, this one brings it home.
North Carolina Pulled Pork with Yellow Mustard Binder and Vinegar Mop Sauce
Glenn Connaughton
12
20 minutes
10 hours
330
American
Main Dish
This recipe brings together the smoky richness of pork shoulder with the bright, peppery punch of a true Eastern Carolina vinegar mop. A yellow mustard binder helps the seasoning cling to the meat, while Revolution Barbecue’s North Carolina BBQ Rub infuses it with a balanced blend of spice and sweetness. During the smoke, we mop it every hour with our tangy vinegar sauce—and when it’s time to serve, that same sauce goes straight to the plate. Classic, simple, and unforgettable.
Ingredients
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- 1 bone-in pork shoulder (approximately 8 pounds)
- 2 tablespoons yellow mustard
- ¼ cup Revolution Barbecue North Carolina BBQ Rub
For the Mop and Sauce
1 cup Eastern North Carolina Vinegar Mop and BBQ Sauce (see full recipe at revolutionbbq.com)
Directions
- Prep the Pork Shoulder: Trim excess fat if needed. Slather the pork shoulder all over with yellow mustard. Season generously with Revolution Barbecue North Carolina BBQ Rub, making sure to coat all sides. Let sit at room temperature while you prepare your smoker.
- Smoke the Pork: Preheat your smoker to 250°F using hickory or oak wood. Place the pork shoulder fat-side up on the grate. Close the lid and smoke for 5 to 6 hours, or until the bark is set and internal temperature reaches 165°F. Mop the pork every hour with 1 cup of the Eastern North Carolina Vinegar Mop Sauce.
- Wrap and Finish Cooking: Once the pork hits 165°F and the bark is well-formed, place it in a foil pan or wrap tightly in foil. Return to the smoker and continue cooking until internal temperature reaches 203°F and a probe slides in like butter.
- Rest and Pull: Remove from the smoker and let it rest, still wrapped, for at least 1 hour. Then shred the pork, discarding the bone and excess fat.
- Sauce and Serve: Drizzle with more of the vinegar mop sauce before serving. Toss to coat or serve on the side. This pork is great on white buns with slaw or served straight up on a platter.
1 comment
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