North Carolina is a spreading expanse of a state, but the easiest way to divide it is by the type of pulled pork on offer. As North Carolina reaches out east to the Atlantic, pork is garnished simply with cider vinegar and a hint of chili. As the state climbs west into the mountains, the pork takes on the sweet and smoky flavours found in the BBQ of the Mississippi valley. Loyalty to one or the other runs deep. I don’t want to take sides in the Carolina pulled pork debate. I’ve had both and loved both. I feel the eastern style, however, relies a little less heavily on smoke for that defining taste – that taste that can never be replicated by oven cooking. As such, this is a great recipe for making indoors. Although it will help keep your pork moist, the vinegar-based sauce can be an acquired taste. My advice is to try it on a portion of the pork first, then add more if desired. If it isn't your cup of tea, you can leave it out, or replace it with a good quality barbecue sauce.
Pulled pork is traditionally served on a soft roll topped with coleslaw or on its own with a side of cornbread. You use your extra pulled pork to fill an omelet or jacket potato, add it to chili or top nachos or pizza. Otherwise, pulled pork freezes well.