Crockpot Carolina Barbecue Pulled Pork Recipe

Crockpot Pulled Pork, Carolina Pulled Pork

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I should probably, in the spirit of full disclosure, tell you that I am not from the South. I am from California, and to me, barbecue means meat cooked on a grill, over an open flame, ideally on the rare side. Heck, you could even throw some corn on there. Or artichokes. Or be really crazy and barbecue some avocados .  Carolina Pulled Pork is not part of my cultural history.

Fortunately for you all, this recipe is not one of my family recipes. It’s from my friend Mallory, who is from Illinois but LIVES in South Carolina, and she’s married to a North Carolinan (Carolingian?) to boot. Carolina Pulled Pork  isn’t the style of barbecue most of you Yankees think of — there is no tomato, no molasses, no honey, no sweet and sticky sauce. Just vinegar, and lots of it. This is sour barbecue, and I love it. Hello, my name is Kate and I am addicted to things that are tart.

Of course, a real barbecue aficionado will point out that this is not barbecue at all because there is no fire or smoke, and that would be true, but let’s just ignore that, because I don’t know about you but I don’t have a barrel smoker in my yard – heck, I don’t have a yard – and a crockpot will just have to do.

I will further horrify barbecue aficionados by telling you that while I do make this with a pork shoulder or butt (and don’t try a loin, because it will be dry as dry and will be like sawdust. Sadly, you do need the fat here) I cut off the big piece of fat that is on top of that shoulder. You’ll know it when you see it. I’m no fat free nut (as my enduring love of bacon attests), but that big slab of fat kind of grosses me out, so it has to go. If you really love the lard, go ahead and render it. I won’t mind. After you cut off the fat, you rub the meat with spices, and set it atop some onions in your crockpot.

Carolina Barbecue BBQ Pulled Pork

Then you mix up the kicker – the vinegar sauce. Vinegar, a little sugar, some salt, some seasonings. A little more vinegar. Did I mention I like things tart? You pour part of the vinegar mixture over the pork, you cover it, turn your slow cooker to low, and walk away for at least 8 hours.

When you come back, you will be confronted with something that looks like this:

Crockpot Carolina BBQ pulled pork Barbecue
If your mouth isn’t watering yet, then either your browser is set wrong or you don’ have a proper appreciation for the porky goodness that is about to ensue. Of course, you don’t stop here – what about the rest of that vinegar? This is the point at which you pull the pork. Start with two forks and pull the pork apart. Then use your fingers.

Carolina Crockpot Barbecue Pulled Pork BBQ Slow Cooker
Looks good, huh? Maybe a little dry?

Deploy the shredded pork into a bowl, add the juices from the crock pot, and pour over the remaining vinegar sauce. (If your eaters aren’t vinegar addicts, you could always serve the sauce on the side, I suppose).

Carolina Crockpot Barbecue Pulled Pork BBQ slow cooker
(I wished as soon as I took this that I had used a different bowl, but I wasn’t about to get another one dirty. This is reality folks).

The classic application for Carolina pulled pork is to eat it as a sandwich (though probably not so classic on ciabatta with parsley. I may have mentioned I’m from California). But don’t let your imagination stop there. Add it to chili, make it into nachos (tortilla chips, salsa, sour cream, ranch beans and pulled pork topped with cheese. Yes, I have eaten this), use as a filling for enchiladas, or eat it straight with cornbread.

But save some for me.

Carolina Pulled Pork Recipe


4.9 from 9 reviews
Crockpot Carolina Pulled Pork Barbecue Recipe
Recipe type: Slow Cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 onions, quartered
  • 2 T brown sugar
  • 1 T smoked paprika
  • 2 t salt
  • ½ t ground black pepper
  • 1 (4-6 lb) pork butt or shoulder roast
  • 1 T liquid smoke
  • 1 c cider vinegar
  • ⅓ c Worcestershire sauce
  • 1 ½ t crushed red pepper flakes
  • 2 t sugar
  • ½ t dry mustard
  • ½ t granulated garlic
  • ¼ t cayenne pepper
  1. Place onions in crock pot.
  2. Blend brown sugar, paprika, salt and pepper; rub over roast.
  3. Place roast in crock pot. Drizzle liquid smoke over roast.
  4. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
  5. Drizzle about ⅓ of mixture over roast. Cover and refrigerate remaining mixture.
  6. Cook roast on low for 8-10 hours.
  7. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
  8. Serve plain or as sandwiches.

97 comments to Crockpot Carolina Barbecue Pulled Pork Recipe

  • oooh, that looks so yummy. Even at 10am, so that’s a sign that it really must be good, lol.

  • Metaxa

    As someone with a smoker…well, three actually…who also is not from the south allow me one quick observation.
    A pork butt in my smoker takes 12+ hours…I don’t see how it can be done in a crock pot in 8 unless you are on high.
    Even if we are modifying the true Southern Q to work in our lives there is no substitution for long, low and slow.
    Try it longer, on low…see if that doesn’t do something to the protein strands denaturing that will make it like angels dancing on your tongue.

    • Metaxa,
      This recipe definitely works in a Crockpot® on low for 12 hours(long and slow) and tastes simply divine. What you’re describing is a burned butt that’s cooked in a smoker or on a BBQ covered grill with hickory wood.

  • That sandwich looks really tasty!

  • ossi

    Picture made me think of a Donner kebap, so much so, I had to go and get one for lunch :-(
    Anyone, love the recipe and will try it when my vegetarian guests depart this week.

  • Kimberly in Ohio

    I made this today and it turned out great! Will definitely be making it again. I followed you from Also the one I used was a little bigger than 3.5 pounds and was done in 8 hours on low in the crockpot. Yummy! Thanks for posting the recipe!

  • we always do ours slowly in the oven on a low temperature. using the crockpot sounds wonderful! thanks for sharing.

  • Wayne

    For the record, it’s North Carolinian (care-oh-LYNN-ee-en). And I appreciate your candor regarding your California-ness.

    North Carolina-style barbecue on ciabatta with parsley…that just makes me smile!

  • I was looking for a flavor of home since I am living in Texas now. They do take the bbq serious here but its all beef! I don’t have a smoker so this sounded like a great alternative and it was. ONE suggestion…North Carolinians eat this on a bun with slaw (not fancy slaw…just cabage, salt, pepper, & mayo). YUMMO!

  • Lee

    While attending school at East Carolina, I realized that there was a right and wrong way to serve bbq – your recipe is definitely the right way!

    I added a little liquid smoke and served it with slaw – perfect for the crowds during a football game.

  • Chicky

    I grew up in North Carolina and I know a thing or two about pulled pork, and this recipe has blown all of the bbq I have tasted before out of the water. It is amazingly good and even more so amazingly easy. Thank you for sharing such a gem. I am sure your friend from the south was charged with treason for giving away the family secret.

  • Jessica

    We made this recipe for a recent tailgate in Virginia and it was delicious. We got so many compliments and we can’t wait to make it again. Thanks for sharing!

  • John

    I used to live in Goldsboro, NC and missed “Wilbur’s” after leaving there. Searched for a very long time for a suitable recipe that did not take building my own slow wood burning barbecue. Found a recipe very similar to this one but found it was missing something. After a visit back to “Wilbur’s” found I was missing the smoke flavor in my pork. Have since been using 2 Tablespoons of “Liquid Smoke” to my recipe. A very good friend of mine who grew up in Goldsboro states it is as good as “Wilbur’s” without the actual fire.

  • Barbara

    I grew up near Goldsboro, NC – eating Wilbur’s and now live overseas. I am always craving eastern NC barbeque! I will try this recipe!

  • Alison

    I just made this today, it turned out fantastic! Thank you for the recipe, this one is a keeper. I have an old style crock-pot that has only a low and high setting. I cooked a 4lb pork butt for 8 hrs on low.

  • Oh man, I’m going to have to try this. I fill up on bbq every time I visit my mom in NC, but I miss it when I’m not there. I think we’ll put it on the classic NC hamburger bun with some cole slaw though ;)

  • Hansford Francis

    with your sauce , what do u mean by “C” I am not familar with this measurement.

  • globoo

    it seems dry> i leave the oven on at 150 for ab9ut 18 hours> no ne dies its fine

  • Michael Pheneger

    This one is so much like my own recipe that I do NOT have to try it yet. But when I o I shall put in onto a great onion roll with a good Carolina Cole Slaw right on top then the top of the roll and it will become one of the best barbecued pulled pork sandwiches you can imagine. Eat up everyone!

  • Elizabeth

    I am from NC and have had BBQ from all over Eastern NC, I served this to friends tonight and everyone loved it, one of the best BBQ’s I have ever had, also served it on buns with cole slaw on the side

  • Viv

    I couldn’t wait for the chance to share this with a crowd. Served this today for a birthday barbecue alongside some babyback ribs and all the fixins (potatoe salad, coleslaw, corn on the cob, cornbread, baked beans…). I doubled the recipe for 8 lbs. pork shoulder, substituted ancho for the cayenne, left the fat on, cooked it in the crockpot for a total of 16 hours. What a HUGE hit it was. I already knew this recipe was good, but was surprised by how much everyone else got so excited over it. Seriously, people were just circling the table over and over as if there was a sign: “Pass Go, Collect Pork.” Thank you for sharing it!

  • Linda

    I just put it in my crockpot and am very hungry already. Can’t wait 8 hours, put it on medium so it will cook faster. My friends from NC have brought the NC BBQ down when they go there on vacation. I have had this many times and I agree that NC BBQ is different and very good. Hope that this turns out okay.

  • Drena

    Looks awesome, can’t wait to try it!!

  • Julie

    I made this awesome pulled pork back in October for a baptism reception. It was SO good. I come from a family of Yankees, but I’m now a Carolina girl, so when I told my mom I was making pork barbecue, she assumed a bottle of Kraft sauce would be necessary. I let her keep thinking that and let the barely-tapped bottle of sauce be the silent “told you so” at the end of the party.

    I love that I can make this ahead of time and store it for a few days in a Ziploc bag in the fridge if needed.

    I’ll be making again for a party next weekend. Because, let’s face it, no one will want another hamburger.

    Thanks for making me look good!

  • Karen

    I have been looking for a North Carolina pulled pork recipe worthy of trying, for quite some time. Bottom line I didn’t want a recipe that wouldn’t turn out good and then I’ve ended up wasting money on an expensive piece of meat. Can you say “recession”. :-)

    I live in Maryland and quite often when you find a restaurant that serves pulled pork or minced bar-b-q, it’s usually the sweet-sticky-tomatoey bar-b-q sauce, which is not what I wanted. It seemed the only time I am able to get the “good stuff” is if I come across an old-age (wink wink) Southerner. Not everyone can do this right with the right amount of heat and tartness. So when I found your recipe with pictures and such great reviews, I decided I’d give it a try. Boy oh boy, am I glad I did.

    I put my piece of pork in the crockpot last night and it was ready this morning when I woke up. Talk about some tender meat…..boy, this was falling off the bone after cooking for 10 hours in that crockpot. Eventhough I was supposed to leave in a 1/2 hour for work after it was done, I still, while rushing, took the time to get that meat off the bone. I tried fork pulling, but the strands of meat were rather long, and I remembered each time that I had good pulled pork, the meat was chopped into rather small pieces, hence the name “minced barbeque”, so I decided to cut it up with a knife. A friend of ours said he uses a meat cleaver and chopping block. I have neither, so I’m limited to using a knife. I was so excited that the meat came out so tender and juicy. After adding the sauce rendered during cooking and the leftover unused portion of the vinegar mixture, this turned out to be a very tasty pulled pork recipe. I am very happy with its outcome.

    Not that I like very spicey foods, but I think next time I’ll increase heat and add a little extra pepper flakes and I may even try to add some liquid smoke like someone else had mentioned to see how that turns out. This recipe is definitely a keeper.

  • Valinda Smith

    Great recipe. A definite keeper!!

  • koll

    this is the best recipe! i have been using it forever it seems and i always come back to your page to just double check that i have it just right =) it’s so goooood thanks for sharing!!

  • larry findlay

    I am from georgia good Q is like good sex,low and slow and as long as you can get.I’m going to try this.

  • Amber

    I was blow away that even I could make this and it would taste so GOOD! I thought it was just like the pulled pork sandwhich I had at Mert’s in Charlotte this summer.

  • ted

    i also keep this page bookmarked. make this recipe several times a year. thank you!

  • Jen Das

    I am from NC and this dish had my family’s mouth watering way before time to eat. I so badly wanted some Eastern NC Que that I used some kind of pork steak because it was all I had on hand. Next time I will be prepared and have the proper cut of meat. Still hit the spot in a pinch…

  • Cin

    I would like to email this to a friend, how do I do it?
    thank yo

  • James Feeke

    After first seeing pulled pork on Man V Food, I knew I had to try making some. This recipe is awesome, easy to do and with the slow cooking means its just chop, rub, cook and serve. Please pass a thanks to your friend, never again will I have to do pork shoulder the traditional english way. That is to say, roasted, to the fine tuned point of the nano-second of it turning from undercooked and bloody to drier than a sponge. Extra bonus aswell, it fed me, the missus and 4 kids and still left plenty in the fridge for sandwiches.

  • Mari

    This sounds so good! Would love to make for an upcoming camping trip to Yosemite. I’d need to make several batches and freeze in advance. Any tips on freezing meat cooked like this, and then re-heating on a camping stove? Will it get too mushy after all that “treatment?” Thanks!

  • Uh-oh…I just poured ALL the vinegar sauce on it. Is that going to hurt the final savor??? Hope not!

  • It was WONDERFUL! Great recipe, Kate, and one I’ll use over and over!
    BTW – my son asked where the cole slaw was. Quickly made that and it sent the sandwich OVER the TOP!
    Thanks for a most excellent recipe!

  • I was amazed how easy this was.
    I’m retiring my smoker!
    Nobody had any idea it came from a crock pot.

  • Nicole

    I made this for my boyfriend’s family while watching the Virginia Tech-Wake Forest game this past Saturday. They all RAVED about it! I have never made pulled pork before, nor have I ever commented on an online recipe. But this was just the best pork. I live so close to the Carolina line and we used to go down there to get barbeque. Never again! I can just make my own. Only thing I did was add more vinegar, and more liquid smoke. It was delicious. I had a 4.65 lb butt, left it on low for 9 hours. PERFECT. Thanks so much!

  • Lea

    Any reason this wouldn’t work with chicken (for a shorter period of time, perhaps)? Boyfriend can’t digest pork. :-(

  • Sandy

    My son is being deployed to Afghanistan and since moving to NC he loves Carolina BBQ. I want to make this recipe for the party we are having before he leaves and my question is…any idea how well it will freeze since I have to make quite a few batches?

  • Maven

    Perfection- this tasted exactly like I remember the barbeque my mom used to make. Just enough heat and just enough tang- really perfection. I lifted the meat out and shredded it, then let the juice simmer down to a lovely soupy broth- next time I’ll make double the sauce. Thank you for sharing this one with us here!

  • Kimberly

    From another 30ish working wife and lover of food, this was an amazing dish! I’m writing from Raleigh, NC and grew up right outside of Charlotte. This is great NC BBQ straight out of my kitchen. Please promise to try it with cold, fresh coleslaw on a burger bun. And eat it outside with friends. That’s what NC is all about! Thanks for this wonderful blog. I will be trying the pimento cheese next. This is another Southern comfort food that we love. Our favorite is to smear pimento cheese on a BLT using friend green tomatoes…delicious!

  • Sandy

    Just wanted you to know that this freezes great! I had a Deployment Party for my son and ever since he moved down south to be a Marine, he has loved Southern BBQ. I made about 4 batches but instead of in the crockpot I cooked it overnight in a 250 degree oven. It was awesome! Thanks for the recipe!

  • Chris

    Hi. I made this and we love it at our house. I live in the very heart of NC BBQ country and I can tell you you’ve hit the nail right on the head. I do have two questions though. First, when you add the cooking juices back to the shredded pork, do you use all of it? When I use it all, the pork seems to be swimming in it. Then when I pour in the vinegar mixture, it just become downright soupy. If I’m winding up with too much liquid, can you tell me why? I follow your instructions to the letter. I looked at the photo (above) and there’s definitely more liquid than is shown in the “bowl picture.” So I suppose that’s it – how much liquid am I supposed to have? I’ve never seen BBQ floating like mine does. Thanks!!

    • Kate

      Hey Chris — it’s possible you get fattier pork in NC than we tend to get in CA. I do trim some of the most egregious fat pieces off my pork from time to time. If your barbecue is soupier than you like (and anything made in the crockpot is going to be more soupy than a dry-cooked method) reserve some of the sauce to pass with the sandwiches.

  • Dawn

    Just what I was looking for! I’m in WI, but I love pulled pork made with vinegar!! I have this in the crock right now and I’m off to work, can’t wait until dinner, mmm.

  • I’ve made this twice now and it is AMAZING! I add just enough pot liquid and vinegar sauce to make the meat “wet” then save the remaining liquid. Last time I added the pot juices to Split Pea soup and it was to die for! Coupling the left over pork with the soup made the perfect meal.

    Thanks for a great recipe!

  • Maven

    What a great idea Margaret! Split pea soup with an attitude…
    I make this whenever the pork goes on sale, but I have also done this with a beef roast and it is delicious too. it comes out a little bit like sauerbraten- but smokey.

  • Vic

    OK…sorry for silly question…
    What is Liquid Smoke?
    Really want to try recipe but no idea what that is?

    • Kate

      Liquid smoke is a flavoring agent that comes in a little bottle and should be available at your local supermarket. As for WHAT it is — well, I had to turn to Wikipedia: it’s a liquid created when smoke is passed through water. You can skip the liquid smoke — it just won’t taste as barbecuey.

  • Coming from the middle of NC which is a divided state where BBQ is concerned I can assure you this is the closest you’ll get to Eastern BBQ which is vinegar based.. Thank you!

  • Randy

    This is the perfect recipe I have seen since moving from N.C….add coleslaw made with Marie’s dressing and Texas Pete hot sauce or Louisiana Hot sauce…..and you will think you are on vacation at Kitty Hawk….

  • christa wagner

    My brother discovered your recipe online and let me tell you it is soooooo AWESOME! I was never a huge pulled pork fan but this is a dinner we could eat once a week! We have ours with tortillas, salsa, a little cheese and squeeze some lime on it! THANK YOU!!!

  • Sally JPA

    Living in the Bay Area, I was feeling homesick for the South a few weeks ago and tried this out. This recipe is like crack. I rarely make the same recipe twice, and I’ve made this (using a pastured pork shoulder roast from the farmer’s market) once a week for the past three weeks. There’s just my husband and me, so we have lots of leftovers. Deeee-lish! Thanks so much for posting it.

    The only change I’ve made is to cut the sugar in half, as we generally eschew sugar.

  • Sally JPA

    Oh! Also, those onions have been slow-roasted in pork fat and vinegar for 8 hours, which is to say, they taste amazing. Though it’s not traditional for Eastern Carolina bbq, we have just been tossing them in with the shredded pork.

  • Margaret

    Amazing! That is all :-)

  • I made this last night for my family. It’s the first pulled pork recipe I’ve ever tried, bit it was such a huge hit I won’t be looking any further. Thanks!

  • Just made this recipe! The meat is so tender and delicious! I noticed the reviews who effectively made BBQ Pork Soup and so I countered this by removing the liquid from the slow cooker and only adding in the rest of the vinegar sauce left from step one. I found the meat to not be very vinagery at all and this definitely kicked it up a notch. Also if you really want it to feel like it was done on a fire I might suggest adding a little more liquid smoke. I didn’t do this but will try it next time…. I guarantee there will be a next time!
    Thanks for sharing your recipe!!!

  • Sally JPA is right… Those onions are CRAZY good! Don’t let them go to waste!

  • Mike

    Great looking recipe. It is in the crock pot as I type this. One question. What kind of bread is that in the picture? Just trying to make my sandwich look as nice as yours. Thanks.

  • Michel

    Tried this for the first time, was amazing! It was very easy to make. I took Josh advice and added more smoke, that did the trick..

  • I made this dish last night before bed and ate it for lunch today. It was so simple and delicious! I did cut the white sugar in half also. I also had ALOT of extra liquid but I did something a little different instead of discarding the onions I put them in the blender with some of the sauce and used that gravy! It was awesome.

  • Alex

    I just made this recipe. It is awesome! do NOT forget to add Texas Pete to your sandwich or BBQ plate! great recipe

  • P Wichman

    My husband first had Carolina style pulled pork when we were in Boston at the Highland Grill. I have been trying to recreate it since. This recipe more than fits the bill. It is delicious. Make sure you get the pork shoulder. It makes all the difference.

  • Carrie

    I made this yesterday and it was awesome! My husband has already asked whether “we” can make this again next week!

  • Dia

    Made this for dinner tonight. I’ve made pulled pork in the crock pot, before, but used the traditional “yankee” style, with tomato based bbq sauce. My son, who is not a big pork fan, asked for this style, as he actually tied it last time he was in NC. I myself have always loved it, and always had it when in Chapel Hill. One word for this – AMAZING!!! Had the perfect amount of seasoning & vinegar tanginess!! It was as if I were eating in Chapel Hill again!! Pure heaven!! I have added this to my recipe file and will be making this quite often (as soon as next week) !!! oh, almost forgot, used the onions too, as an onion lover,couldn’t help but use them!! Thank you very much!!

  • steve

    I’ve been eating Low Country (Carolina coastal area) barbecue my whole life… (I’m 64). I tried this recipe…followed it to the proverbial “T”. Absolutely horrible. Vinegar is my favorite base for barbecue but this has all the subtlety of a Mack truck. No balance of flavors… don’t waste your pork…

  • Erik

    Gave this a try – it turned out great. Not quite the “South Carolina” style I was looking for, but lots of flavor with a little spicy twist. As an alternative, I added regular bbq sauce and cilantro with the chiabatta buns. Thanks for sharing!

  • April

    I have made this recipe now 3 times without the liquid smoke because I couldn’t find it and it was amazing. It’s cooking now WITH the liquid smoke (because I finally found it) and it already smells wonderful. This has become my go-to recipe for BBQ–everyone I have made i for thinks it unreal!! AWESOME! Thank you!!!

  • Carolie

    It’s cooking now — can’t wait! This is definitely Eastern NC BBQ, which is different from Lexington-Style NC BBQ and SC BBQ. If you’re making it looking for one of the latter two, it won’t fit the bill (though as an Eastern Nc style fanatic, I think this far surpasses both the other kinds!)

    For a very funny overview of BBQ around the south, look up The BBQ Song in YouTube! Thanks again for the recipe!

  • Oh…also, Eastern NC BBQ is traditionally served with “red” slaw, which is vinegary and NOT mayonnaise based. Usually they pile the heavenly piggy goodness on a soft, squashed, cheap white bun, put the red slaw on top, sprinkle on a little fiery vinegar sauce (NOT Texas Pete!), smoosh it together with your hands, and eat before it gets too soggy and begins to fall apart! Side dishes are hush puppies, beans, more slaw, and occasionally french fries.

  • Last comment and then I’ll hush…you don’t even have to shred it for Eastern style BBQ. Just lift the (falling apart) pieces to a cutting board once it’s cool enough to handle, and use a cleaver or other big knife to chop it up. Easier to mound on a sandwich and to eat…no chance of long strands coming out and flopping on your chin!

  • Kathy Kenny

    I want to say this recipe is awesome. This is the second time Im making it. The family loved it. I live in Va Beach and its better than the pork we get out. Thanks for sharing.

  • Ashley

    I have been to a many “pig pickins” in my life, and hope this recipe does the trick…being born in N.C. I can truly appreciate Eastern North Carolina cue! Thanks for the recipe :)


  • Hi! I’m a Carolina Girl (Born in NC, moved to SC in 82) and now a GA peach. THIS is a recipe we’ve had for years. I’m glad you are sharing it. It’s one of our favorites. One more step I might add for other BBQ fans: After you pull your pork & do the 2nd “drenching” in vinegar, preheat oven to 350. Combine in a small bowl approximately 1/2 cup honey bbq sauce or reg BBQ sauce & 1/4 cup mustard based BBQ sauce. Mix well and pour mixture onto pork, tossing to coat. Spray a Pyrex baking dish with cooking spray. Add pork. Place in 350 degree oven. Heat thoroughly until BBQ sauce is baked onto pork, stirring occasionally, about 15 minutes. (I do this with about 1/2 of my pork mixture. I almost said half of my Boston Butt..didn’t sound quite right. :-) HA! ) Anyway…. If y’all (yes, y’all) want to check me out… I write a column: What’s Cooking in Bryan County ~ It’s not your typical cooking column: Erma Bombeck meets Betty Crocker maybe? ;-) Cheers!

  • Oh, btw I actually used my version of this recipe in my column. It’s great on Hawaiian Rolls as sliders!! The “Red Slaw” mentioned in a comment above, that is one of my favorites. My mom used to make it and we called it “BBQ slaw”. It is traditionally made with ketchup instead of mayo. I know, sounds weird, but it is AWESOME!

  • Emily

    I’ve done a handful of slow cooker pulled pork recipes, all of which were slathered in various barbecue sauces. They’ve all been good, but this recipe was fantastic as is, just with the cooking juices. I subbed hickory smoke powder from The Spice House in place of the liquid smoke since that’s what I keep on hand. Meat literally fell apart when I lifted it out of the pot.

    Love the versatility of a BBQ not drowning in sauce, and look forward to enjoying this in various forms of leftovers. I pulled by hand, and then just added in enough of the cooking juices to keep things moist. The rest is in the fridge for the dogs, who were thrilled to have a special sauce on their kibble tonight!

  • MakeMine Cadburys

    OMG – DEEEEEE-licious!!!!!!!

  • Kathy

    I can’t wait to try this recipe. I go to North Carolina almost every year. Always get BBQ when I am there.

  • Carrie

    I didn’t use onions, liquid smoke, or Worcestershire sauce because I didn’t have any of that stuff around the house. And it was still VERY good!

  • Stacy B

    As a Eastern NC girl, moving to Texas left one huge hole. My pulled pork! Pulled pork here is covered in sweet tomato BBQ sauce. To say I was suffering for that pulled pork with slaw sammich was to put it mildly. Ive tried every recipe online I could find and none ever came close. Until this one. If youre wanting to try some real Carolina PP, or even chicken folks, this is the way to go!

  • I liked this so much I added it to a Glossi. As a professional BBQ guy I love trying out new recipes. thanks so much for offering this. I will tweet you! Great recipe!

  • donna goddard

    what happened to the slaw recipe. I copied the recipe here this am. now I can’t find the slaw recipe. mine is so like it. but wanted to have the same. my pork will b out of the crock about 4:30. My whole house if smelly so awesome.
    thanks for the recipe.

  • Patty

    This is in the crock pot right now….I used wild hog for this recipe since my husband went hunting last week and filled our freezer. Looking for something different to make and came across this recipe. If it taste as good as it smells, we will be one HAPPY HAPPY HAPPY family

  • Heather

    This dish turned out absolutely delicious. The second time I cut out the cayenne pepper and red pepper flakes. Which made it taste even better. Love this recipe!!!

  • Hi I split my time between Georgia and NC and can tell you that this is a great recipe. However it is not true that pork loin or tenderloin will be dry if cooked this way. In fact I only use pork tenderloin for this. The secret is to cook in for 4 -5 hours. The flavor is just as intense and I do keep it insome of the juice. Just begin checking it every half hour at the 3 and a half hour mark. use a fork to pull on it to see if it is tender enough to shred. I use 2 tenderloins cut in 4 pieces so that the shredded strands are a reasonable length. Several NC natives have raved and none believed it was tenderloin. Try it!

    • Joseph

      I was at my local supermarket recently and saw that I could buy Tyson-brand chicken or pork that’s already been cooked and shredded in the freezer section. I might try to adapt this recipe to use that. Yes I’m that lazy of a cook LOL!

  • Kate

    It’s possible my shoulder (And I used a shoulder) was smaller than I noted in the recipe (though only slightly — it was in no way less than 3.5 lbs) bt it was definitely done after 8 on low. (I have a low tech crock pot which only allows me to set it for 4 or 6 hours on high, and 8 or 10 on low, and then switches to warm. ) I think the moist heat of the crockpot might influence the texture — there’s definitely an issue with mushiness if you let meats go too long in the crockpot — the corned beef I made earlier this week was definitely mushy.

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