How to make it

  • 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.

Reviews & Comments 3

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  • zena824 6 years ago
    This sounds really wonderful.....A great post...
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  • chefjeb 6 years ago
    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.
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  • sista 6 years ago
    This looks wonderful!! Will try it, as my Mom loves pulled pork!!
    Was this review helpful? Yes Flag

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