Recipe for Vinegar Based, Crock Pot Pulled Pork

I need a recipe for crock pot pulled pork, North Carolina style (vinegar based). Can anyone help me out?

Barb from Mountaindale, NY

Ad
August 22, 20080 found this helpful

Hi Barb-

I have the easiest recipe for crock-pot pork; however, the BBQ sauce I use is not vinegar based. I purchase a pork tenderlion and "Sweet Baby Rays" (THE BEST!) BBQ Sauce. Place the pork tenderlion in the crock-pot; pour 3/4 of the bottle of BBQ sauce over tenderlion. Flip tenderlion over to coat all sides. Cook on high for 3.5 to 4 hours. Transfer tenderlion onto a large plate. Using a fork in each hand, pull pork apart; shredding into bite-size pieces. Pour the remainder of the BBQ sauce over pork and mix throughly.

Barb- maybe your grocery store sells the NC style BBQ sauce that you could use inplace of the Sweet Baby Rays.

ReplyWas this helpful?Helpful? Yes
August 22, 20080 found this helpful

NORTH CAROLINA BBQ

(Eastern style)

1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)

1 sm. onion, sliced thinly

1 1/4 tsp. salt, divided

1/4 tsp. pepper

Water

1/2 - 3/4 c. cider vinegar

1 tbsp. Texas Pete (cayenne pepper sauce)

2 tbsp. sugar

1/4 tsp. crushed red pepper

Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and

place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and

about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours.

When meat has cooled enough to handle, drain and pull apart into

shredded pieces. Set aside to cool.

Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper,

remaining salt. Cook slowly 10 minutes. Add pork and warm

through. If you prefer more of a sauce base, add a little of

your favorite BBQ sauce. Serve with slaw and buns. This is an

easy crowd pleaser.

"Emma Patrick" <emmapatrick

chitterlins---08/09/08

Ad
ReplyWas this helpful?Helpful? Yes
August 22, 20080 found this helpful

Lexington Vinegar Sauce for BBQ

(Western NC Style)

2-1/2 cups cider vinegar

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon hot sauce

4 teaspoons salt

4 teaspoons hot red pepper flakes

1 teaspoon freshly ground black pepper

1 teaspoon white pepper

1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue

rub

Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot

red pepper flakes, black pepper, white pepper, and rub in a

large non-reactive bowl with &frac; cup of water. Whisk until the

sugar and salt dissolve. Alternately, place the ingredients in a

large jar and shake to mix. Stored in a jar in the refrigerator

the sauce will keep for several weeks. Bring to room temperature

before using.

Yield: Makes about 3-1/2 cups.

Emma~~chitterlins--08/09/08

Ad
ReplyWas this helpful?Helpful? Yes
August 22, 20080 found this helpful

Rub recipe for pork shoulder:

4 teaspoons sweet paprika

1 tablespoon brown sugar

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 to 1 teaspoon cayenne pepper

Place the paprika, brown sugar, salt, black pepper, white

pepper, mustard, garlic powder, and cayenne in a small bowl and

stir to mix.

Emma~chitterlins--08/09/08

ReplyWas this helpful?Helpful? Yes
August 22, 20080 found this helpful

Eastern North Carolina Style Vinegar Sauce & Cole Slaw Emma

1 cup water

5 cups distilled white vinegar

3 tablespoons salt, or more to taste

3 tablespoons sugar

3 tablespoons freshly ground black pepper

2 tablespoons hot red pepper flakes, or more to taste

3 tablespoons hot sauce, such as Tabasco or Texas Pete

Pt the vinegar, salt, sugar, black pepper, hot red pepper

flakes, and hot sauce I a large non-reactive bowl, add 1 cup of

water, and wisk until the salt and sugar dissolve. Or place the

ingredients in a large jar and shake to mix. Taste for

seasoning, adding more salt and/or hot red pepper flakes as

necessary. The sauce can be refrigerated for several weeks.

Bring it to room temperature before using.

Yield: Makes about 6 cups.

North Carolina-Style Coleslaw

1 large head green cabbage

1 -1/2 Eastern North Carolina-Style Vinegar Sauce

Salt (optional)

Remove the core from the cabbage and discard it. Cut the cabbage

into 8 chunks. Finely chop the cabbage in a food processor using

the metal blade and pulsing the motor (this is a chopped, not

sliced or slivered, slaw). Work in several batches so as not to

overcrowd the processor bowl.

Place the cabbage in a large non-reactive bowl and stir in the

vinegar sauce. Taste for seasoning, adding more vinegar sauce as

necessary. Let stand for 10 minutes, then taste again, adding

more vinegar sauce and/or salt as necessary. The coleslaw can be

made up to 4 hours ahead. Store it in the refrigerator, covered.

We put this slaw on our pork barbecues in NC or eat as a side

with pulled pork.

Yield: 6 to 8 cups

Emma

ReplyWas this helpful?Helpful? Yes
August 22, 20080 found this helpful

Lexington BBQ Recipe

Should be 1 1/2 tablespoons of rub

1/2 cup of water in the directions

ReplyWas this helpful?Helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related
In This Article
Pulled Pork Tacos
Pulled Pork Recipes
Categories
Food and Recipes Recipes CrockpotAugust 22, 2008
Guides
simmering crock pot
Cleaning a Crock Pot
crockpot pulled pork
Crockpot Pulled Pork Recipes
Barbecue Pork
Barbecue Pork Recipes
crochet strap for Crock Pot lid
Making a Crochet Crock Pot Strap
More
🎉
New Years Ideas!
🎄
Christmas Ideas!
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on December 2, 2016 at 2:39:01 PM on 10.0.0.218 in 3 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!