Slow Cooker Carolina BBQ

197 Reviews

Prep: 15 min
Cook: 12 hr
Ready In: 12 hr 15 min

“Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.” - by coolmonkshoes

Ingredients

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 10 servings

Directions

Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Nutrition

Amount Per Serving (10 total)

Calories
293 cal
15%

Fat
17.3 g
27%

Carbs
3.6 g
1%

Based on a 2,000 calorie diet

Share It

Reviews (197)

Rate This Recipe

132

Dancing Cook from NC

Jan. 19, 2008

"I have been making a version of this for over 20 years--to rave reviews. I highly recommend adding a small amount (1/2 pound of so) of smoked picnic ham to the crock pot to convincingly fake that "pi..." See moret cooked" flavor. I also recommend using white vinegar, not cider vinegar."

130

Jillian

Jan. 21, 2009

"This was some incredible BBQ with some incredibly nasty vinegar smell for the first 10 hours of cooking! Thank God we were taking the final product to someone else's house. After the pork was drained..." See more, shredded and all the other ingredients got added the smell got a lot better. All we added after that was 2-3 Tbsp. of liquid smoke which I highly recommend. The end product tastes like something from a BBQ Smokehouse Restaurant. I served this with Creamy Spiced Coleslaw and Sweet Cornbread from this site and it was gone in no time. I can't wait to make this again. We'll just be putting the slow cooker in the garage!"

125

carolina

Jan. 3, 2009

"I am from North Carolina and have grown up on REAL bbq..and i have to say this is real close..its a great recipe ! my only added suggestion is to add some liquid smoke to this..a good amount..it does ..." See morewonders for that good ol smoke taste ! thanks again for a back home memory !"

More Reviews