Recipe

Carolina Barbequed Pork Recipe

	Jill1972 / All my dishes 1 year, 1 month ago This is a crowd pleaser. We put it on hamburger buns and it is delicious! Prep:5m Cook:360m Servings:8	Jill1972
	bbqpork

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Ingredients

2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

One 4-6 pound boneless pork butt or shoulder roast

3/4 cup cider vinegar

4 teaspoons Worcestershire sauce

1 1/2 teaspoons crushed red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne

Hamburger buns

Coleslaw, optional

Directions

Quarter onions and place in crock pot

Combine brown sugar, paprika, salt and pepper and rub over roast

Place roast over onion in crock pot

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well

Drizzle about one third vinegar mixture over roast

Cover and refrigerate remaining vinegar mixture

Cover crock pot and cook on LOW for 10-12 hours (or HIGH for 4-6 hours)

Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking

Remove meat, onions and then drain

Chop or shred meat and chop onions

Serve meat and onions on buns

If desired, top sandwiches with coleslaw (I don't usually do this)

Use remaining vinegar mixture to drizzle over sandwiches

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Comments

zena824 1 year, 1 month ago said:
This sounds awesome...

chefjeb 1 year, 1 month ago said:
I love this recipe. I actually bought four bone-in Pork butts yesterday to feed a crowd at a family gathering Sunday. I'm going to use this recipe, but of course it won't be ina crock pot. It will be in a smoker and finished in the oven, simply because I 'm not going to stay up and nurse it the 14-16 hours it will take in a slow temp smoker. And the cole slaw, not an option. A must. My crispy Cole Slaw (posed) is designed for this dish, not a bunch of mayo, but complimentary vinegar and mustard flavor. Thanks for posting.

notyourmomma 1 year, 1 month ago said:
This is a great recipe. We also must have a coleslaw for the sandwiches. It makes you feel virtuous for eating a vegetable while "pigging" out. I'm rewriting the grocery list to get the ingredients.

eirika 1 year, 1 month ago said:
Hmmm, I am going to have to try this. I am a northern cook but I have seen this kind of dish on Food TV and have always wanted to try some. I love that it is in a crock-pot. It sounds like a perfect winter supper. Thanks!

eirika 1 year, 1 month ago said:
Question: What kind of coleslaw do you make with this dish - mayonaise or oil & vinegar based?

krumkake 1 year, 1 month ago said:
Oh I LOVE bbq pork, so this one is going on the grocery list - it's exactly what I was looking for to serve a bunch of family over the July 4th holiday. I agree, the coleslaw is a MUST with this - I love it piled on bbq'd pork! Thanks!

chefjeb 1 year, 1 month ago said:
Just pulled this from the OVEN. will chill it and serve it for a crowd tomorrow as a roast. I actually made four. Two picnics and two butts. I cooked it 6 1/2 hours in a 300 degreee oven, basting every hour and turning the roasts after three hours. I tented the roasts after three hours. This stuff is dynamite good, but don't limitit to a crock pot. This is different from Memphis barbeque, which is what we have in this area. I'm pairing it with my Show-off two-color duchesse potatoes, but actually, we are going to served them in a pan and not do them duchesse style. Just swirl the ssweet potatoes into the white mashed. Some crispy cole slaw and yeast rolls, and who knows what else. This is a great recipe.

notyourmomma 1 year, 1 month ago said:
I make vinegar based cole slaw for tomato based bbq park sandwiches. I like really tart cider vinegar with a generous dose of celery seed and dry mustard and brown sugar dressing. But when I have the Carolina vinegar based pulled pork that is when I pull out the creamy based coleslaw that is more sweet than tart. Very little celery seed and lots of carrot in this type of coleslaw. Each style balances the rich pork.

darbar 1 year, 1 month ago said:
Sounds fantastic! Gotta try it.

chefjeb 1 year ago said:
This freezes well. Since I purposely overcooked, Marilyn and I are having this tonight from the freezer. And there is enough to share with my son his family. Actually I still have another one in the freezer. Thanks!

nikkoruns 1 year ago said:
My husband and I absolutely loved this dish!

Thanks

rosemaryblue 9 months, 4 weeks ago said:
This is fabulous, and a crowd pleaser it is! I did cook it in the oven, however. I watched it closely, started with high oven temperature, then turned the oven down to a low temperature. I basted it every hour. It is absolutely one of the best recipes ever. Thank you kindly for sharing.

achope246 7 months, 3 weeks ago said:
I'm from NC, and we like this on garlic-butter texas toast too!

fadeastride 5 months, 3 weeks ago said:
I made this a little while ago and am just getting around to commenting.

Oh. My. Goodness. This was seriously so good. I made it the day my roommate and I did our Christmas baking, and it was a real treat to have something so delicious to eat when we were done. It was an ever bigger treat because it was so easy - after 12 hours of baking, you really don't want to cook anymore, so it was great just being able to shred the meat and slap it on a bun. Mmmm.

samjo 3 months, 3 weeks ago said:
MMMMM! Had this for dinner tonight and it was very good! Thanks so much!

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Alterations

chefjeb 1 year, 1 month ago said:
If serving as a roast, put pan drippings in a sauce pan and reduce. Chill and skim fat and serve as a sauce on the side. Don't let this good stuff go to waste.

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