Mix the spices and rub into the meat. Let stand in in the refrigerator, covered, overnight. Cook in the crockpot for 5 hours on high, 10 hours on low.
Remove and shred using forks. Toss any large pieces of fat. Take all of the liquid and put it in a saucepan, skimming as much of the melted fat off as possible. Add 2 cups of store bought bbq sauce and bring to a boil. Put the sauce and shredded meat back in the crockpot and you are ready to serve it on rolls with cole slaw topping, or in baked potatoes with cole slaw on the side.
These make great sliders served on smaller rolls. A fourth of July favorite in our house, and it takes up no grill space!
|Time:||10 Minutes Preparation Time|
5-10 Hours Cooking Time
Source: My own recipe
By Ginny from Murrells Inlet, SC
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Use hamburger or hot dog buns. If you plan to serve the pulled pork with coleslaw, hot dog buns work best. The hot dog buns work well for kids too.
This is one of those recipes where you can throw together in a slow cooker and have a meal by dinner. Effortless, delicious and perfect for left overs. You can prepare pulled pork on buns, sandwiches, wraps, rice, mac n' cheese, nachos, sliders, pizza; the possibilities are endless.
If you are looking for a delicious make ahead meal give this pulled pork a try!
Pulled pork is super easy to make. You can learn how to make them at home in a crockpot with this short video.
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I need a recipe for crock pot pulled pork, North Carolina style (vinegar based). Can anyone help me out?
Barb from Mountaindale, NY
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.
NORTH CAROLINA BBQ
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
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
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
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
Yield: Makes about 3-1/2 cups.
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.
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
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
Lexington BBQ Recipe
Should be 1 1/2 tablespoons of rub
1/2 cup of water in the directions
Get a taste of Hawaii with this slow cooker kalua pork recipe. This page contains crockpot kalua pork recipes.
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I had some excellent pulled pork in a restaurant. It was served in a sandwich, but with BBQ sauce on the side, not on the pork.