Pulled Pork Carolina Style – The perfect recipe in wood & more Signature BBQ style

Slow. Smoky. Outrageously tender. Pulled pork is the pinnacle of BBQ—and Carolina-style gives it that distinctive, slightly acidic kick that has made the Southern United States famous. In our Signature Guide, we'll show you how to master your pulled pork—with know-how, flair, and the right setup.

What is Carolina Style Pulled Pork?

Carolina Style means: Pork shoulder, cooked low & slow at around 110–120 °C, with vinegar mop, dry seasoning (rub) and no sweet BBQ sauce, but a vinegar-based finishing sauceThe result: a perfect balance of smoke, acidity, and pure meat flavor—ideal for true purists and taste experts.

This is what you need for your pulled pork:

• pork shoulder (Bone-in, 3–5 kg)
• Dry Rub: Sweet paprika, brown sugar, salt, black pepper, mustard powder, cayenne pepper, garlic powder
• Vinegar Mop Sauce: Apple cider vinegar, water, chili flakes, some sugar, Worcestershire sauce
• patience: approx. 12–16 hours (including rest periods)
• Smoker or Kamado with hickory or apple wood
• A solid cutting board with juice groove – e.g. the CHEF BOARD from wood & more

How to make your pulled pork – step by step

1. Rub it like you mean it!

Rub the shoulder generously with the rub, wrap it in cling film, and let it rest overnight in the refrigerator. This allows the flavors to penetrate deep into the meat.

2. Smoking – Low & Slow

Set the grill or smoker to 110–120°C, ideally with a water pan. Place the shoulder on the grill, close the lid, and stop checking. Every time you're looking, you ain't cooking.

3. Mop it well

Every 60–90 minutes, brush or spray the meat with the vinegar mop sauce. This keeps the meat moist and adds a subtle acidic note to the bark.

4. The stable & the pulling through

Between 65–75 °C core temperature comes the infamous Stall phaseNow only patience helps – or the so-called Texas Crutch: Wrap the meat in butcher paper or foil to shorten the cooking time.

5. Target temperature & rest phase

At approximately 93 °C the meat is ready. Now Let it rest for at least 60 minutes, preferably in a thermal box or a warm oven. Only then pull it apart.

Serving – How to make it legendary

Carve on a rustic cutting board, drizzle with some finishing sauce, and serve with homemade Coleslaw, brioche buns, or simply on its own. Serve with craft beer, iced tea, or a smoky bourbon.

Our tip: The right board makes the difference

A juicy cut like pulled pork needs space, stability, and a deep juice groove. EXECUTIVE BOARD from wood & more is perfect for this – robust, solid, with character. Just like your BBQ.

BBQ schedule (example for 4.5 kg shoulder)

• Previous day 8:00 PM – Rub & wrap meat
• Start: 06:00 – Heat up the smoker & place it on the grill
• 8:00–15:00 –Mop it, stall it, smoke it
• 16:00 – Target temperature reached, let it rest
• 5:00 PM – Serve pulled pork & celebrate!

Conclusion: Pulled Pork like from Carolina – with your signature

Carolina-style pulled pork doesn't need any frills—just fire, patience, and passion. With the right rub, a well-managed grill, and a wooden board that can hold its own, it won't just be delicious—it'll be legendary. 🔥

Now it's your turn: Try it out, refine your style and make your pulled pork a signature BBQ moment.