Eastern NC Pulled Pork BBQ in a Crock Pot
photo by 9BallGuy
- Ready In:
- 12hrs 20mins
- 1 cup white vinegar
- 1 cup cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cayenne pepper
- 1 tablespoon hot pepper sauce (e.g. Tabasco(TM)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large vidalia onion (or other type of sweet onion)
- 8 -12 lbs pork shoulder
- 1 cup white vinegar
- 1 cup apple cider vinegar
- dry rub seasonings (any good one) (optional)
- Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
- Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
- Cover with a generous coating of spice rub, if desired.
- Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
- Cover and cook on low for 8-12 hours.
- When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
- Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
- Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
- Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
- Serve as sandwich or BBQ plate.
This is some of the best home made BBQ I have ever tried. We buy a fresh picnic shoulder and cook it in the slow cooker overnight. Next morning it just falls off the bone. Not too much work in one day when you do it that way. We usually have 6 to 8 bags to freeze. This taste like real Carolina BBQ! PS: Sometimes I put just a touch of liquid smoke to give it that pit cooked flavor.
RECIPE SUBMITTED BY
I am a pool player and guitar player that loves to cook. I spent the first 31 years of my life in Raleigh, NC, but I currently live in Phoenix. I hope to return to NC really soon! Having grown up in the south, lived in the north, and southwest, I have a bunch of culinary inspirations that I draw from.