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Carolina Slow Cooker Pulled Pork Made Easy

Carolina Slow Cooker Pulled Pork Made Easy

Tender pork shoulder cooks slowly in a sharp, lightly sweet Carolina vinegar sauce until it pulls apart with a fork. Serve the shredded pork on buns with coleslaw and extra cooking juices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 9 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 pounds Boneless or bone-in pork shoulder or pork butt
Vinegar Barbecue Sauce
  • 1 1/2 cups Apple-cider vinegar
  • 1/2 cup Ketchup
  • 1/4 cup Packed light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Hot pepper sauce, such as Tabasco
  • 1 tablespoon Crushed red-pepper flakes
  • 1 tablespoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
Slow Cooker Base
  • 1 medium Medium onion, thinly sliced or chopped
For Serving
  • as needed Hamburger buns
  • optional Coleslaw

Method
 

Step-by-Step
  1. Trim only the thickest excess fat from the pork shoulder, leaving some fat in place for flavor and moisture. Pat the pork dry with paper towels.
  2. Place the sliced or chopped onion in the bottom of the slow cooker. Set the pork shoulder on top of the onion.
  3. Whisk together the apple-cider vinegar, ketchup, brown sugar, Worcestershire sauce, hot pepper sauce, crushed red-pepper flakes, kosher salt and black pepper. Pour the sauce over the pork.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. The pork is ready when it is very tender and pulls apart easily with a fork; an internal temperature around 195 to 205°F is generally best for shredding.
  5. Transfer the cooked pork to a large bowl and let it rest for about 10 to 15 minutes. Discard large pieces of fat and connective tissue, then shred the meat with two forks.
  6. Skim excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the cooker, add some of the juices gradually and toss until moist but not watery.
  7. Taste the pork and adjust with additional vinegar, salt, hot sauce or brown sugar if desired. Serve on hamburger buns with coleslaw and extra Carolina vinegar sauce.

Notes

Use pork shoulder or pork butt rather than lean pork loin. Add the cooking liquid gradually after shredding so the pork stays moist without becoming watery. Leftovers can be refrigerated and reheated gently with a splash of reserved juices.