Pulled Pork Tacos
Tar Heel State BBQ meets street taco tradition! Slow-smoked pulled pork dressed in tangy Eastern NC vinegar sauce and topped with creamy coleslaw. It's the whole hog experience, handheld.
Equipment Needed
Instructions
Prep the pork: The night before, coat the pork shoulder with yellow mustard (it helps the rub stick). Mix together paprika, brown sugar, black pepper, salt, and cayenne. Apply the rub generously all over the meat. Refrigerate overnight.
Set up smoker: Preheat your smoker to 225F (107C). Use hickory or oak wood for authentic NC flavor. Fill the water pan if your smoker has one.
Smoke the pork: Place pork shoulder fat-side up on the smoker. Smoke for 6-8 hours until internal temperature reaches 195-205F. Spritz with apple cider vinegar every hour after the first 3 hours.
Make the vinegar sauce: While pork smokes, combine vinegar, red pepper flakes, brown sugar, salt, and black pepper in a jar. Shake well and let sit at room temperature for flavors to meld.
Make the coleslaw: Toss shredded cabbage and carrot with mayonnaise, vinegar, and sugar. Season with salt and pepper. Refrigerate until ready to serve.
Rest the pork: When pork reaches temp, remove from smoker and tent loosely with foil. Rest for at least 30 minutes - this is when the magic happens as juices redistribute.
Pull the pork: Remove the bone (it should slide right out). Using meat claws or two forks, shred the pork into pieces. Discard excess fat. Pour half the vinegar sauce over the meat and toss to coat.
Warm tortillas: Heat tortillas in a dry skillet or on the grill until pliable and lightly charred.
Assemble: Pile pulled pork onto warm tortillas. Top with creamy coleslaw and drizzle with extra vinegar sauce. Add pickled jalapenos if desired.
💡 Pro Tips & Variations
- East vs. Lexington: Eastern NC sauce is vinegar-based only. Lexington (Piedmont) style adds tomato/ketchup. Both are valid, but this recipe keeps it Eastern authentic.
- The stall is real: Around 160F, the temperature will stall for hours. Don't panic! This is normal. Either wait it out or wrap in butcher paper to push through.
- Shortcut option: Use a slow cooker on low for 8-10 hours if you don't have a smoker. Finish under the broiler for some char.
- Make extra sauce: The vinegar sauce keeps indefinitely in the fridge. It's great on everything - eggs, vegetables, as a marinade.
- Red slaw variation: Western NC uses a vinegar-based red slaw (with ketchup) instead of creamy coleslaw.