Carolina Pulled Pork

For me, Carolina pulled pork isn't just about a recipe; it's about a memory. Living in Virginia, just 15 minutes from the North Carolina border, meant frequent trips south for that one-of-a-kind, tangy pork. In a part of the country where pork was cheap and abundant, people learned to take this humble cut of meat and turn it into something truly special.<br><br>This style of BBQ is a testament to that history—a tradition born from making the most of what you have. Our Carolina Pulled Pork is a tribute to those frequent road trips and the pitmasters who mastered the art of slow-smoked pork, finished with that signature, tangy vinegar sauce that I fell in love with all those years ago.

Pork shoulder<br>Apple cider vinegar<br>Spices<br>Iron bark smoke

Storage: Your pulled pork is vacuum-sealed for freshness and can be stored in the freezer until you’re ready to enjoy it. If you're not planning to eat it within three days of pickup, keep it frozen. We recommend storing the pack flat in your freezer for even freezing and easier reheating later. The pulled pork will stay at peak quality in the freezer for up to three months.<br><br>Reheating: To reheat your pulled pork, leave it in the vacuum-sealed bag. Bring a large pot of water to a gentle boil and carefully place the sealed bag into the water. If the pork is thawed, heat it for 12 to 15 minutes; if it's still frozen, allow 20 to 25 minutes. Once heated through, remove the bag using tongs and let it rest for a few minutes before opening.<br><br>Serving Suggestions: The pulled pork is ready to serve straight out of the bag. We recommend serving it on a bun with some tangy coleslaw, just like they do in the Carolinas. It's also delicious as a topping for baked potatoes or alongside classic barbecue sides like mac and cheese and baked beans.