Crock Pot Eastern Carolina Pulled Pork
This Crock Pot Eastern Carolina Pulled Pork makes tender and delicious sandwiches with minimal effort and with that signature tangy flavor that Eastern Carolina BBQ is known for!
A UNIQUE PULLED PORK SANDWICH
Growing up in Southeast Virginia, right on the border of North Carolina, means I grew up enjoying some of the best Eastern Carolina Pulled Pork sandwiches around. This vinegar based sauce is what really sets this pork sandwich apart from anything you’ve ever tasted. While it may sound weird or different than what you’re used to, the vinegar sauce is worth trying and totally delicious. Trust me, once you know how good it is, you KNOW how good it is! And the ease of using the Crock Pot for this recipe makes it a MUST-HAVE!
FREQUENTLY ASKED QUESTIONS:
No, the chopping step is optional. I prefer the texture of a chopped pork sandwich with this particular style of pork since that is what I am used to when eating a true Eastern Carolina pork BBQ and I feel that the chopped pork holds the flavors and sauce better, but if you want true pulled pork, go for it. I mean, this recipe is actually called pulled pork after all.
Adding coleslaw to your sandwich really ties it together and is how it is traditionally served. I like using this coleslaw recipe.
Serve with any of your favorite bbq sides:
– macaroni salad
– potato salad
– baked beans
– corn on the cob
– mac and cheese
With this recipe, you don’t need to add any cooking liquid. The juices in the roast get released and the roast will cook in its own juices. If you really want to add a liquid, I would add something like Coca Cola or Dr Pepper.
Not in a slow cooker which is why it is a great method. You can put it on in the morning and have it ready when you get off work. It is really hard to mess up! It will continue to get tender which is what you want with a tougher cut of meat like this.
Leftover should be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Leftovers can be reheated in the slow cooker or using another method and if you saved any of the juice released while cooking, you’ll have plenty of liquid to help keep it moist when reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless pork shoulder butt roast– I use anywhere between an 8-10 pound roast. If I am making this in a smoker, I would usually trim off excess fat but I don’t do that if I am cooking it in a slow cooker. We want that extra fat to help keep this moist.
- light brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder and black pepper – these are all of the pork rub ingredients. You can make this from scratch or you can purchase your favorite store-bought pork rub. The smoked paprika and the liquid smoke really combine to give the pork that flavor as if it has been cooked in a smoker.
- liquid smoke– this is not a necessary ingredient but I think it really adds a lot of flavor without being too strong.
- apple cider vinegar-I really prefer this over straight white vinegar. If that is all you have then go for it but I think the apple cider complements the flavor of the meat so much better.
- ketchup – I know, seems weird right? You actually don’t taste this at all as a separate ingredient. It’s just adding another layer of flavor.
- brown sugar and granulated sugar – this adds a very light sweetness to cut the acidity of the vinegar. A lot of recipes just use one or the other sugar but I have found using a combination of the two adds a little something different.
- red chili flakes– I am sensitive to spiciness and I didn’t find this super hot. Just a very slight kick and there is so little of it distributed over a large bit of meat that it’s barely recognizable but go with what you enjoy. I find most southerners want more heat so please add more if you prefer.
HOW TO MAKE CROCK POT EASTERN CAROLINA PULLED PORK
Pat the pork dry with paper towels and set aside. In a small bowl, stir together the brown sugar, salt, garlic powder, mustard powder, paprika, onion powder, and black pepper.
Rub the pork all over with the rub and place into an 8 quart or larger slow cooker. Pour the liquid smoke into the slow cooker. You do not need to add any extra liquid. The fat from the slow cooker will melt and create its own liquid. However, if you want to add extra sweetness to the final product, you could add in a can of Coke or Dr Pepper.
Cover and cook on low for 10-12 hours until very tender. While the pork is cooking, make the sauce. Add the vinegar, ketchup, both sugars, and salt to a small sauce pot over medium heat. Cook, whisking constantly, until the sugar and salt dissolve, about 3 minutes. Take off the heat and add the chili flakes and pepper; stir to combine. Allow to cool on the countertop.
Take the pork out of the slow cooker. Discard as much of the fat as you wish. Note: you can discard the liquid that is in the slow cooker but I like to set some aside to moisten it back up if I am reheating it later or if it might be sitting in the crock pot on warm for a while. Shred the pork, then chop it up into smaller pieces.
Add it back to the slow cooker, and drizzle some of the sauce on top. This is up to you on how much you would like to add, and stir to combine.
Allow to cook on low for an additional hour so the flavors can mingle. Serve immediately on buns, with cole slaw if desired and more sauce.
CRAVING MORE RECIPES?
Eastern North Carolina Pulled Pork
Ingredients
- 8-10 pound boneless pork shoulder butt roast
- 2 Tablespoons light brown sugar packed
- 1 ½ tablespoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 Tablespoon liquid smoke
For the sauce:
- 2 cups apple cider vinegar
- 2 Tablespoons ketchup
- 2 Tablespoons light brown sugar, packed
- 2 Tablesooons granulated sugar
- 1 ½ teaspoons salt
- 1 teaspoon red chili flakes
- ½ teaspoon black pepper
Instructions
- Pat the pork dry with paper towels and set aside.
- In a small bowl, stir together the brown sugar, salt, garlic powder, mustard powder, paprika, onion powder, and black pepper.
- Rub the pork all over with the rub and place into an 8 quart or larger slow cooker.
- Pour the liquid smoke into the slow cooker. No other liquid is needed. Cover and cook on low for 10-12 hours until very tender.
- While the pork is cooking, make the sauce. Add the vinegar, ketchup, both sugars, and salt to a small sauce pot over medium heat. Cook, whisking constantly, until the sugar and salt dissolve, about 3 minutes.
- Take off the heat and add the chili flakes and pepper; stir to combine. Allow to cool on the countertop.
- Take the pork out of the slow cooker. Discard as much of the fat as you wish. Note: I prefer to discard the liquid that is in the slow cooker after I pull the meat out but I do set some aside to moisten it back up if I am reheating it later or if it might be sitting in the crock pot on warm for a while. I just don't want the vinegar sauce to get diluted by all the liquid still left in the crock pot.
- Shred the pork, then chop it up into smaller pieces.
- Add it back to the slow cooker, and drizzle some of the vinegar sauce on top. This is up to you on how much you would like to add, and stir to combine. Allow to cook on low for an additional hour so the flavors can mingle.
- Serve immediately on buns, with cole slaw if desired and more sauce.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You do not need to add any additional liquid to the pork as it cooks. It will create its own with the melted fat. However, if you want to add sweetness to your pork, you could add a can of Coke or Dr Pepper.
- I actually saved the liquid that the pork created on the side. It’s nice to be able to drizzle some on the pork to moisten it back up when reheating.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wow! This reminded me of home. I’m in the military stationed in California and was really craving my eastern Carolina bbq. Folks here just don’t get the appeal of a vinegar based bbq sauce. This was it!! Absolutely amazing. Thank you Brandie
my husband loves eastern carolina bbq and he actually ate this. he added a bit of hot sauce to the sauce but it was a winner!
should the crockpot be set to low or high? It’s not noted?