Authentic Eastern North Carolina Slow Cooker BBQ Pulled Pork
Savor the rich, tangy flavors of authentic Eastern North Carolina BBQ with this easy slow cooker recipe. Perfected for those who appreciate a true BBQ experience, this dish omits tomatoes in favor of a robust vinegar-based sauce that elevates pork to its ultimate tenderness and flavor. Reminiscent of the classic taste found at legendary spots like Smithfield's, this pulled pork is ideal for filling sandwiches topped with crunchy sweet coleslaw, served with crispy hushpuppies, and complemented by a refreshing glass of sweet tea. Whether it's for a family gathering or a casual lunch, this slow-cooked delicacy will impress and satisfy every BBQ lover. Gather your friends and family, and get ready for a mouthwatering feast!
N/A
Servings
125
Calories
10
Ingredients
Ingredients
white vinegar
1 cup (none)
cider vinegar
1 cup (none)
brown sugar
1 tablespoon (none)
cayenne pepper
1 tablespoon (none)
hot pepper sauce (e.g. Tabasco)
1 tablespoon (none)
salt
1 teaspoon (none)
ground black pepper
1 teaspoon (none)
large Vidalia onion (or other type of sweet onion)
1 large (quartered and sliced)
pork shoulder
8-12 lbs (whole)
dry rub seasonings (any good one)
to taste (optional)
Instructions
1
Start by quartering and slicing the large Vidalia onion into thin arches. Place half of the onion slices at the bottom of the crock pot to create a flavorful base.
2
Carefully position the whole pork shoulder on top of the onions in the slow cooker. Lightly dampen the meat with a small amount of the sauce to enhance flavor absorption.
3
If desired, generously coat the pork shoulder with your preferred dry rub seasonings to infuse extra flavor.
4
Layer the remaining onion slices over the pork, ensuring even distribution. Pour approximately 75% of the vinegar sauce around the pork shoulder, then follow with an equal amount of white and apple cider vinegar, allowing the liquids to penetrate the meat.
5
Cover the crock pot and set it to cook on low for 8 to 12 hours, allowing the pork to become tender and infused with flavors.
6
Once the cooking time is complete, carefully remove the lid and slowly take out the bone from the pork shoulder. Caution: the meat will be very hot!
7
Using a slotted spoon, remove the pulled pork and half of the cooked onions into a large bowl, leaving the vinegar solution behind in the crock pot.
8
Using two forks (or your hands, after allowing the meat to cool slightly), shred the pork into bite-sized pieces until fully pulled apart.
9
Pour most of the remaining, uncooked sauce over the shredded pork, reserving a small amount for serving with BBQ sandwiches. For an added kick, I recommend using Texas Pete hot sauce on individual servings.
10
Serve on fresh sandwich buns or as a classic BBQ plate with coleslaw and hushpuppies. Enjoy!
Nutrition Information
5g
Fat
4g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this BBQ authentic to Eastern North Carolina?
This recipe is authentic because it uses a tangy vinegar-based sauce and strictly omits tomatoes, which is the hallmark of the Eastern North Carolina BBQ style.
What type of meat is used in this recipe?
The recipe calls for an 8 to 12 pound whole pork shoulder, which becomes incredibly tender when slow-cooked.
Does this recipe contain tomatoes or ketchup?
No, this authentic recipe omits tomatoes entirely, focusing on a robust vinegar and spice profile instead.
What is the recommended cooking time for the slow cooker?
The pork should be cooked on the low setting for 8 to 12 hours to ensure maximum flavor absorption and tenderness.
How many calories are in a serving of this pulled pork?
There are approximately 125 calories per serving in this recipe.
Is this recipe spicy?
The recipe contains cayenne pepper and hot pepper sauce, giving it a tangy kick, though the heat can be adjusted to your preference.
What kind of vinegar is best for the sauce?
The recipe uses a combination of one cup of white vinegar and one cup of apple cider vinegar for a balanced, tangy flavor.
Do I need to use a dry rub?
A dry rub is optional but recommended to generously coat the pork shoulder and infuse extra layers of seasoning.
What type of onion should I use?
A large Vidalia onion is recommended, though any sweet onion variety will work well.
How should I prepare the onions?
The onion should be quartered and sliced into thin arches before being layered at the bottom and top of the crock pot.
How do I shred the pork once it is cooked?
You can use two forks or your hands to shred the meat into bite-sized pieces after it has cooled slightly.
Should I remove the bone before or after cooking?
The bone should be removed after the cooking time is complete; it should come out easily once the meat is tender.
What is the fat content of this dish?
Each serving contains approximately 5 grams of fat.
How much protein is in one serving?
This recipe provides about 12 grams of protein per serving.
What are the traditional side dishes for this BBQ?
It is traditionally served with crunchy sweet coleslaw, crispy hushpuppies, and a glass of sweet tea.
Can I use Texas Pete hot sauce with this recipe?
Yes, Texas Pete is specifically recommended for individual servings to add an extra kick of flavor.
Is there sugar in the sauce?
The recipe includes one tablespoon of brown sugar to help balance the acidity of the vinegar.
How much of the vinegar sauce goes into the slow cooker?
Approximately 75% of the prepared vinegar sauce is poured into the crock pot during the cooking process.
What do I do with the remaining sauce?
The majority of the remaining uncooked sauce is poured over the shredded pork after cooking, with a small amount reserved for serving.
How many ingredients are required for this recipe?
There are 10 total ingredients, including the pork, vinegars, onions, and seasonings.
Can I serve this on a bun?
Yes, this pulled pork is ideal for filling sandwich buns, especially when topped with coleslaw.
Is this recipe low in carbohydrates?
Yes, it contains approximately 4 grams of carbohydrates per serving.
Why are onions placed at the bottom of the crock pot?
Placing onions at the bottom creates a flavorful base and helps prevent the meat from sticking directly to the pot.
Can I use Tabasco sauce?
Yes, the recipe suggests using Tabasco or a similar hot pepper sauce in the vinegar mixture.
Does this recipe taste like Smithfield's BBQ?
The recipe is designed to be reminiscent of the classic vinegar-based taste found at famous spots like Smithfield's.
What is the sodium content?
The specific sodium content is not listed, but the recipe uses one teaspoon of salt and various bottled sauces.
How do I handle the hot meat safely?
The meat will be very hot; use a slotted spoon for removal and let it cool slightly before shredding with your hands.
Can I use a smaller pork shoulder?
While the recipe calls for 8-12 lbs, you can use a smaller cut, though you may need to adjust the cooking time and sauce quantities.
Is the pork supposed to be submerged in liquid?
No, the recipe instructs to pour the vinegars and sauce around the pork rather than completely submerging it.
What should I do with the liquid left in the crock pot?
The instructions suggest leaving the excess vinegar solution behind in the crock pot when removing the pulled pork.