Sticky Balsamic Garlic Pulled Pork
Ingredients:
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3–4 lb pork shoulder (or jackfruit for a plant-based option)
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1 tbsp smoked paprika
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1 bottle Carolina Style Balsamic Garlic BBQ Sauce
Instructions:
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Season: Rub the pork shoulder evenly with smoked paprika, salt, and pepper.
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Slow Cook: Place the meat in a slow cooker. Pour half a bottle of the BBQ sauce over the top. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until fork-tender and the internal temperature is at least 195°F for easy shredding.
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Shred & Simmer: Transfer the pork to a cutting board and shred with two forks. Discard excess liquid from the pot, return the shredded pork, and stir in the remaining BBQ sauce. Simmer for 10 minutes to let the flavors fuse.
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Serve: Pile high on toasted brioche buns with a crisp coleslaw for the best pulled pork sandwich.
Carolina Style Pulled Pork FAQ
How is this like a Carolina pulled pork recipe?
This recipe uses a tangy, vinegar-forward sauce inspired by Carolina pulled pork, with balsamic depth and garlic for a sticky finish. It works especially well for pulled pork sandwiches and backyard barbecue meals.
Can I make this as a North Carolina pulled pork version?
Yes. For a more traditional North Carolina pulled pork style, add a vinegar bbq sauce finish after shredding, or serve extra vinegar sauce on the side for dipping and drizzling.
Can I make this in a slow cooker?
Absolutely — it's ideal for a slow cooker. Cook on low for 8–10 hours or high for 4–5 hours until the pork is fall-apart tender, then shred and toss with the reduced balsamic garlic glaze before serving.
What cut of pork works best?
Bone-in or boneless pork shoulder (also called pork butt) is the best choice — the higher fat content keeps the meat moist during the long cook and shreds beautifully.
Can I make it in the oven instead?
Yes — braise covered at 300°F for 3.5–4 hours, then uncover, brush with the balsamic garlic glaze, and broil for 5–7 minutes to get that sticky caramelized finish.
Can I make smoked pulled pork with this sauce?
Yes. The sauce also works well with smoked pulled pork, whether you finish it in the oven, slow cooker, or on a grill for extra barbecue flavor.
What should I serve it with?
It pairs beautifully with brioche buns for sandwiches, creamy polenta, roasted sweet potatoes, or a simple coleslaw. A drizzle of Garlic Arizona Desert Honey right before serving takes it over the top.
Can I use this recipe for other proteins?
Yes — the balsamic garlic glaze works wonderfully on chicken thighs, beef short ribs, or even roasted cauliflower for a vegetarian option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth to keep it moist.
Where can I buy the balsamic vinegar and garlic honey used in this recipe?
Both are available at tubacgourmetfoods.com — the Fig Dark Balsamic Vinegar and Garlic Arizona Desert Honey are small-batch, hand-crafted in Tubac, Arizona.