Eastern Nc Pulled Pork Bbq in a Crock Pot
Experience the authentic flavors of the South with this Eastern North Carolina Pulled Pork BBQ made effortlessly in a crock pot. This recipe features a tender, slow-cooked pork shoulder infused with a tangy apple cider vinegar-based sauce, perfectly seasoned with classic spices like paprika, garlic powder, and a kick of red pepper flakes. Optional hints of hickory liquid smoke add a subtle smoky flavor reminiscent of traditional pit barbecue. With minimal prep and a hands-off cooking method, this recipe delivers melt-in-your-mouth pulled pork that’s perfect for sandwiches, served atop coleslaw, or enjoyed on its own. Ideal for busy weeknights or feeding a crowd, this crock pot BBQ brings the unmistakable taste of Eastern Carolina right to your table.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (Boston Butt)
- 1 cup Apple cider vinegar
- 2 tbsp Brown sugar
- 1 tbsp Crushed red pepper flakes
- 1 tsp Cayenne pepper
- 1 tbsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Hickory liquid smoke (optional)
- 2 cups Coleslaw (for serving, optional)
- 8 pieces Sandwich buns (optional)
Instructions
Season the pork shoulder generously with half the salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning into all sides of the meat.
Place the seasoned pork shoulder into the crock pot.
In a medium bowl, mix together the apple cider vinegar, brown sugar, crushed red pepper flakes, cayenne pepper, remaining salt, black pepper, and liquid smoke (if using). Stir well to combine.
Pour the vinegar sauce over the pork shoulder in the crock pot.
Set the crock pot to low and cook for 8-10 hours, or until the pork is tender and easily pulls apart with a fork.
Carefully remove the cooked pork from the crock pot and place it on a large cutting board. Shred the pork with two forks, discarding excess fat as needed.
Skim any fat from the cooking liquid remaining in the crock pot, and return the shredded pork to the pot. Stir to coat the pork in the sauce.
Serve the pulled pork barbecue hot, either on its own, over coleslaw, or on buns for a traditional sandwich. Provide extra vinegar sauce for drizzling if desired.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 790 mg | 17% | |
*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.
