Crock Pot Nc Pulled Pork
Dive into the rich, tangy flavors of this Crock Pot NC Pulled Pork, a Southern-inspired classic that's as easy as it is delicious. Slow-cooked to perfection in a blend of apple cider vinegar, brown sugar, and spices, the pork shoulder becomes melt-in-your-mouth tender and infused with bold, tangy goodness. This fuss-free slow cooker recipe requires just 15 minutes of prep before the Crock-Pot takes over, making it ideal for busy weeknights or a laid-back gathering. Serve the pulled pork piled high on soft sandwich buns with creamy coleslaw for the ultimate BBQ experience. Whether you’re craving authentic North Carolina flavors or need a crowd-pleasing dish, this recipe delivers savory satisfaction every time. Perfect for leftovers, meal prepping, or freezing, it’s a must-try for any pulled pork enthusiast!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in)
- 1 cup Apple cider vinegar
- 0.5 cup Water
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Red pepper flakes (optional, for spice)
- 8 buns Soft sandwich buns (for serving)
- 2 cups Coleslaw (optional, for serving)
Instructions
Trim excess fat from the pork shoulder, but leave some fat for flavor during cooking.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Place the pork shoulder into the Crock-Pot.
In a measuring cup, combine the apple cider vinegar, water, and brown sugar. Stir well to dissolve the sugar.
Pour the vinegar mixture over the pork in the Crock-Pot.
If you like extra heat, sprinkle red pepper flakes evenly over the pork.
Cover the Crock-Pot with the lid, and cook on low heat for 8 hours or high heat for 5-6 hours, or until the pork is tender and easily pulled apart with a fork.
Once cooked, carefully remove the pork from the Crock-Pot and place it on a large cutting board or tray.
Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat or bone (if using bone-in pork shoulder).
Return the shredded pork to the Crock-Pot, mixing it with the cooking juices to keep it moist and flavorful.
Serve the pulled pork on soft sandwich buns, topped with coleslaw if desired. Optionally, drizzle with more vinegar-based BBQ sauce for extra tang.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
6555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.2 g | 549% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 8899 mg | 387% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 96.2 g | ||
| Protein | 365.5 g | 731% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6476 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
