crockpot carolina bbq pulled pork
I couldn’t write a post on pulled pork today with out saying “HAPPY 4th of JULY!” I hope you find yourself having some fun with friends and family with some yummy food too. We are just getting ready to head out to see some fireworks downtown Raleigh. But for now, I will leave you with this yummy recipe I cooked up today.
Since moving to the South, my husband and I have come to love pulled pork. Not just any pulled pork though, it has to be Carolina pulled pork, and more specifically, North Carolina pulled pork. You see, here in the South each region has its own version of this tasty dish and our favorite is the tangy vinegar-based version with a hint of spice and sweetness.
This is a very easy recipe as you just throw everything in the crockpot and let it cook all day while you get stuff done and have some fun. This is probably our absolute favorite crockpot meal and it’s one we have made often here in NC. It’s perfect served up on a slightly toasted hamburger bun or served over cooked rice or quinoa. And if you have any leftovers, it freezes beautifully for an even quicker dinner another night. So next time you get the hankerin’ for some pulled pork, give this recipe a try. It’s sure to please. This recipe was inspired by the little cookbook that came with my crockpot.
As shared on Frugally Sustainable.
- 1 onion, thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4-6lb pork butt
- 3/4 cup cider vinegar
- 3 teaspoons worcestershire sauce
- 1 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- toasted hamburger buns
Place the sliced onions in the bottom of your crockpot.
Now, make your rub. Mix the brown sugar, paprika, salt, and pepper in a small bowl. Rub the mixture over the pork butt and place it in the crockpot. Now mix up your sauce - cider vinegar, worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt, and cayenne pepper. Pour the mixture over your pork in the crockpot.
Cover and cook on low for 10 hours or high for 6 hours.
Remove the pork from the crock pot and remove the bones and excess fat from the pork, shred, and place back in the crockpot with all the juices and onions.
Serve hot over your bun, rice, or quinoa. ENJOY.