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A close-up view of a smoked pulled pork sandwich resting on brown sandwich paper with shredded pork, BBQ sauce, and coleslaw all nestled between two toasted hamburger buns.

Authentic Smoked Pulled Pork

Course: Entree
Cuisine: American / BBQ
Prep Time: 15 minutes
Cook Time: 13 hours
Chill and Resting Time: 8 hours
Total Time: 21 hours 15 minutes
Servings: 12
Calories: 505kcal
Author: Kris Longwell
This authentic Carolina-style pulled pork is smoked low and slow with hickory until melt-in-your-mouth tender. Tossed in a signature tangy vinegar sauce and topped with creamy diner-style coleslaw, it delivers the perfect balance of smoke, acid, and crunch in every bite.
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Equipment

Ingredients

For the Pulled Pork

  • 6 lb pork butt bone-in, 5 to 6 lbs
  • coarse Kosher salt for dry brine
  • water preferably in a squirt bottle
  • 1 cup pork rub see NOTES
  • ¼ cup apple cider

For the Carolina BBQ Sauce

  • 1½ cup apple cider vinegar
  • ¾ cup ketchup
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon red pepper flakes
  • 1 cup BBQ sauce

For Pulled Pork Sandwiches

  • 4 hamburger buns
  • 4 tablespoon unsalted butter
  • 1 cup Carolina BBQ Sauce recipe below
  • 2 cups coleslaw preferably diner-style (click link)

Instructions

  • Pat the pork butt dry with paper towels. Liberally season the pork butt all over with Kosher salt. Place on a baking rack in a baking sheet pan and refrigerate (uncovered) for 2 to 12 hours.
    6 lb pork butt, coarse Kosher salt
  • Spritz the pork with water. Coat the pork all over with the pork rub.
    water, 1 cup pork rub
  • Prepare your smoker for smoking. Add a water pan on the bottom rack. Fill your wood box with 4 oz of wood chips, preferably hickory, mesquite, pecan, or apple.
  • Place the pork fat-side down on a grate. Insert your digital thermometer in the thickest part of the roast. Close the door and smoke at 225°F until you reach the stall, usually about 6 to 8 hours, and around 155°F to 160°F. Add another 4 oz of wood chips every hour for the first three hours.
  • Remove the pork from the smoker and place it on a large piece of heavy-duty foil. Shape the foil up around the pork and gently pour the apple cider around the base of the roast. Tightly seal the foil around the pork, and add another layer. Return the pork to the smoker and continue smoking until an internal temperature of 201°F is reached, usually another 5 to 8 hours.
    ¼ cup apple cider
  • During the slow-cooking of the pork, prepare the Carolina BBQ sauce by adding all ingredients to a medium saucepan. Bring to a simmer and continue simmering for 10 minutes, stirring often. Remove from heat, and when cool, transfer to a jar/container with a lid. Refrigerate for up to 1 week. Let it come to room temperature (or gently warm) before serving.
    1½ cup apple cider vinegar, ¾ cup ketchup, 1 tablespoon dark brown sugar, 1 teaspoon Kosher salt, ½ teaspoon red pepper flakes, 1 cup BBQ sauce
  • Once 201°F is reached, remove the pork from the smoker. Transfer (still wrapped in foil) to a BBQ blanket or a cooler wrapped in towels. Let it rest for 1 to 2 hours.
  • Gently remove the pork from the foil (saving the liquid) and place in a large roasting pan. Slide the bone out and discard it. Use meat claws, or two forks, to shred the meat.
  • Add the reserved juices to the meat, and stir in about ¼ cup of the Carolina BBQ sauce. Stir. The meat should be coated but not swimming in the sauce. Add another ¼ cup of the sauce, if desired.
  • Meanwhile, butter the buns and toast them in a large skillet, on a griddle, or on a grill. Build the pulled pork sandwiches by piling a large mound of pulled pork on the bottom bun. Top with a liberal drizzle of the Carolina BBQ Sauce. Add a layer of coleslaw. Top with the bun and serve at once, with extra BBQ sauce on the side.
    4 hamburger buns, 4 tablespoon unsalted butter, 1 cup Carolina BBQ Sauce, 2 cups coleslaw

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Patience is Key (Timing May Vary): While we estimate about 1.5 to 2 hours per pound, BBQ is done when it’s done, not when the clock says so. Factors like outdoor humidity, wind, and the unique density of your 6.5 lb pork butt can all cause timing to vary significantly. Be patient during "the stall" and trust your digital thermometer—the results are well worth the wait!
  • The "Texas Crutch" Advantage: While some prefer butcher paper, we find that tightly wrapping the pork in heavy-duty aluminum foil with a splash of apple cider is the most reliable way to ensure a moist, tender result. This method traps steam to break down tough connective tissues and helps the meat power through the temperature stall.
  • The Power of the Rest: Never skip the resting phase! Placing your foil-wrapped pork into an insulated BBQ blanket or a cooler for at least one hour allows the juices to redistribute and the muscle fibers to relax. This is the difference between good BBQ and "melt-in-your-mouth" BBQ.
  • Dry Brining for Flavor: For the best results, season your pork 12–15 hours in advance and let it rest in the fridge. This "dry brine" allows the salt to penetrate deep into the meat, improving both the flavor and the final texture of the pork.
  • Smokin' Tex Discount: If you're looking to upgrade your BBQ gear, you can get 10% off your entire order at SmokinTex.com by using our exclusive discount code: LOON10.

Nutrition

Calories: 505kcal | Carbohydrates: 36g | Protein: 46g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 805mg | Potassium: 1069mg | Fiber: 3g | Sugar: 15g | Vitamin A: 802IU | Vitamin C: 8mg | Calcium: 268mg | Iron: 11mg