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Slow Cooker Carolina BBQ

Slow Cooker Carolina BBQ

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coolmonkshoes

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Jillian
197
1/21/2009

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, 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!

Dancing Cook from NC
175
1/19/2008

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 "pit cooked" flavor. I also recommend using white vinegar, not cider vinegar.

carolina
166
1/3/2009

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 wonders for that good ol smoke taste ! thanks again for a back home memory !