Authentic Carolina pulled pork that's been optimized for taco greatness. This is low-and-slow barbecue done right—pork shoulder rubbed with classic Carolina spices, smoked until it's fall-apart tender, then finished with that signature tangy vinegar sauce. A final sear in a hot pan gives you those crispy edges that make tacos sing.←Back to Taco Base Recipes
4 lb pork shoulder, bone-in
3 tbsp brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1 tbsp black pepper
2 tbsp salt
2 tsp dry mustard powder
1 cup apple cider vinegar
0.5 cup white vinegar
2 tbsp brown sugar, for sauce
1 tsp red pepper flakes
1 tbsp worcestershire sauce
2 cups hickory wood chips, soaked
2 tbsp avocado oil, for searing
Mix brown sugar, paprika, garlic powder, onion powder, cayenne, black pepper, salt, and mustard powder for your Carolina dry rub.
Coat the pork shoulder completely with the dry rub and let it sit uncovered in the fridge for at least 4 hours, preferably overnight—this is where the flavor foundation gets built.
Set up your smoker for 225°F with soaked hickory chips, or use a gas grill with smoker box on one side and keep the other side cool for indirect cooking.
Smoke the pork shoulder for 6-8 hours until the internal temperature hits 195-203°F and it passes the fork test—it should shred easily.
While the pork smokes, make your Carolina sauce by combining apple cider vinegar, white vinegar, brown sugar, red pepper flakes, and Worcestershire sauce—let it sit so the flavors meld.
Remove the pork and let it rest for 30 minutes, then shred it with two forks, removing any excess fat.
Toss the shredded pork with enough Carolina sauce to moisten it—start with half and add more to taste.
For taco perfection, heat avocado oil in a large skillet over medium-high heat and sear portions of the sauced pork for 2-3 minutes until you get crispy, caramelized edges.
Serve immediately while those crispy bits are still crackling—this is Carolina BBQ that was born to live in a tortilla.
Chef's Notes
If you don't have a smoker, use a smoker box with hickory chips on your gas grill and keep one side cool. The final pan-searing step is crucial—it transforms regular pulled pork into taco gold with those crispy, caramelized edges.
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