The distinct flavor of Carolina-style barbecue holds a unique place in barbecue traditions. This recipe for Smoked Carolina Pulled Pork Sliders captures that essence, focusing on the bright, tangy notes characteristic of the region's vinegar-based sauces. I love this style because when I was growing up in Birmingham, Alabama, I remember going to Ollie's BBQ downtown, which, while not in the Carolinas, offered a vinegar-based sauce and the straightforward tanginess of the sauce would enhance the smoky pork without overwhelming it. That simplicity and the vibrant, bright taste from the vinegar base are what set this apart from the thick, syrupy sauces found in other regions. Creating this dish at home allows you to replicate that experience, serving it on sweet slider buns to perfectly balance the tang of the pork.

Building Flavor and Tenderness

Achieving the right balance of flavor and tenderness for this pulled pork is a process of layered preparation. It begins with the initial seasoning, where a simple yet effective dry rub is applied to a scored pork shoulder. Scoring the fat cap before applying the rub is a critical step; it allows the seasoning to penetrate deeper into the meat while also letting the rendered fat baste the pork as it cooks. The dry rub itself is a blend of paprika, mustard, salt, pepper, and onion powder, which provides a foundational savory layer that complements the pork's natural richness. Allowing the pork to rest for an hour with this rub helps the flavors meld and ensures an even cook during the smoking process.

The smoking process itself is a two-part affair, beginning with a three-hour smoke directly on the grates. This initial phase is dedicated to building a robust, smoky bark on the exterior of the pork. After this, the roast is transferred to a foil pan, and a unique basting mixture of apple cider vinegar, beer, and a vinegar-based hot sauce is introduced. This liquid is not just for moisture; it infuses the meat with the signature tangy flavor that defines Carolina barbecue. The pork continues to smoke in this pan, with regular basting, allowing the flavors to develop and the meat to absorb the liquid. The final stage involves wrapping the pork in foil and raising the smoker temperature slightly. This technique helps push the pork past the "stall" and allows it to reach the critical internal temperature of 205°F, at which point the connective tissues break down, resulting in meat that is incredibly tender and easy to shred.

Serving the Sliders

The result of this smoking process is a pork shoulder that is fall-apart tender and bursting with flavor. After a proper resting period, the pork is shredded directly in the pan, allowing it to mix with all the flavorful juices. The simplest and best way to serve this pork is on King's Hawaiian Sweet slider buns, topped with a simple slaw. The sweetness of the buns provides a perfect counterpoint to the tangy pork, creating a balanced and satisfying slider. While the pork's flavor is complete on its own, you can add extra mustard or vinegar barbecue sauce if you prefer a more intense tang. The versatile nature of the pork also works well with traditional barbecue fixings like pickle slices or onions, allowing you to customize each slider to your preference.

Smoked Carolina Pulled Pork Sliders

Prep Time: 1 hour | Cook Time: 9 hours | Yield: 8 servings

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Ingredients

• 1 (7-8 lb) Pork Shoulder Roast
• 1 Tablespoon ground mustard
• 1 Tablespoon paprika
• 1 Tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 1/2 cup apple cider vinegar
• 1 (12 oz) can light beer
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon vinegar based hot sauce, such as Tabasco
• Slaw mix for serving
• Vinegar or mustard barbecue sauce (optional)
• King's Hawaiian Sweet slider buns

Instructions

1. Preheat smoker to 225° F.
2. Pat pork roast dry with paper towels. Score a diamond shaped pattern in the fat cap of the pork roast.
3. Mix together the mustard, paprika, salt, pepper, and onion powder in a small bowl. Liberally coat the pork with the rub and pat into the roast to adhere. Let rest at room temperature for at least an hour.
4. Smoke directly on grates for 3 hours. Meanwhile, mix together vinegar, beer, Worcestershire, and hot sauce in a small bowl.
5. Transfer pork to foil pan to catch drippings. Pour vinegar and beer mixture over the pork. Continue smoking for 3 more hours. Using a mop or brush, baste pork butt every hour or so.
6. After the three hours, give pork a good baste then wrap top tightly in aluminum foil. Place back on smoker (raise the temp if possible to 250-275 F). Smoke another 3 hours or until internal temperature hits 205 F.
7. Remove pork from smoker and let rest 30 minutes to an hour covered. Using heat-proof gloves, claws, or forks, remove bone and shred the pork in the pan.
8. Serve pork on slider buns and top with slaw. Add mustard or vinegar barbecue sauce as desired.

Notes

You can serve these however you like, including using my vinegar slaw recipe instead of just shredded cabbage and carrots. Also works well with traditional barbecue fixings like pickles or onion slices. If you are having trouble getting up to temperature, you can spend part of the final three hours in a 275° oven as the bark and smoke flavor will be set.