Recipe

Spicy Carolina Style Pulled Pork In Crock Pot Recipe Recipe

Add Step-by-Step Photos	Coffeebean53 / All my dishes 2 years, 4 months ago An easy way to make the delicious NC pulled pork. A favorite of mine Photo courtesy of photobucket.com Prep:20m Cook:420m Servings:10	Coffeebean5
	easy crockpot pork

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Ingredients

3 tablespoons brown sugar

2 tablespoons paprika

2 teaspoons sea salt

1 teaspoon freshly cracked black pepper

5 lbs pork shoulder

1 cup red wine vinegar

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons sugar

1 tablespoon spicy brown mustard

1 tablespoon garlic powder

1/2 teaspoon powdered cayenne pepper

2 red onions, quartered

2 yellow onions, quartered

Directions

Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate a few hours, overnight is best.

In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. Mix well.

Place the quartered onions in the bottom of the crock pot. Unwrap the roast, and place on top of onions. Drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.

Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.

Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.

Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

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Comments

sista 2 years, 4 months ago said:
This looks wonderful!! Will try it, as my Mom loves pulled pork!!

chefjeb 2 years, 4 months ago said:
This is similar, but not exact, to Jill1972's Carolina Barbequed Pork. Both of you do this in a crockpot. I used her recipe several weeks ago and did it in the oven, because I was feeding a crowd and it was too hot to keep a smoker going. I cooked it 6 1/2 hours in a 300 degreee oven, basting every hour and turning the roasts after three hours. It could hve gone another couple of hours. I tented the roasts after three hours. This is different from Memphis barbeque, which is what we have in this area. Some crispy coleslaw (with no mayo) posted on my page goes great with this. Just pile it on top of the pork. This is a great recipe and is actually very easy, it just takes time. Thanks for posting.