North Carolina Boneless Shoulder Roast
Get ready to savor the rich, tangy flavors of this North Carolina Boneless Shoulder Roast, a slow-cooked masterpiece that transforms a tender 4-pound pork shoulder into juicy, fall-apart perfection. Coated in a smoky, sweet spice rub featuring paprika, brown sugar, and ground mustard, this dish gets its signature zing from a vinegar-based sauce infused with apple cider vinegar, crushed red pepper flakes, and a touch of honey. The pork is first seared for a caramelized crust, then slow-cooked for hours until irresistibly tender. Ideal for sandwiches, tacos, or served with classic Southern sides, this recipe offers a perfect balance of bold seasoning, melt-in-your-mouth texture, and that unmistakable Carolina barbecue flair. Ready in just 15 minutes of prep and packed with flavor, this dish is a crowd-pleaser that celebrates the heart of traditional Southern cooking.
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 cups apple cider vinegar
- 0.5 cup water
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 2 tablespoons vegetable oil
Instructions
In a small bowl, mix together the paprika, brown sugar, ground mustard, garlic powder, onion powder, salt, and black pepper to create a spice rub.
Rub the spice mixture evenly over the entire surface of the boneless pork shoulder. Be sure to coat all sides thoroughly.
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Sear the pork shoulder on all sides until a golden-brown crust forms, about 2-3 minutes per side.
Transfer the seared pork shoulder to a slow cooker.
In a separate small bowl, whisk together the apple cider vinegar, water, crushed red pepper flakes, and honey to create the vinegar-based sauce.
Pour the vinegar sauce evenly over the pork shoulder in the slow cooker.
Cover the slow cooker with its lid and cook on LOW for 8 hours, or until the pork is fork-tender and easily shreds apart.
Once cooked, carefully remove the pork from the slow cooker and shred it using two forks.
Pour some of the cooking liquid over the shredded pork to keep it moist and flavorful. Serve the pork on its own, or as the star of sandwiches, tacos, or alongside your favorite sides.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 817 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.
