Eastern NC Style Crock Pot Pulled Pork
Experience the authentic flavors of Eastern North Carolina barbecue with this succulent crock pot pulled pork recipe. Unlike its ketchup-based counterparts, this dish emphasizes the savory and salty profile that makes eastern-style BBQ so beloved. The pork is slow-cooked until tender and then shredded to mix with a tangy vinegar-based sauce that delivers a delightful punch. Perfectly served on toasted sandwich buns alongside crispy potato chips, this dish is not only a crowd-pleaser but also a convenient option for busy days. Set it in the crock pot in the morning, and come home to a hearty meal that's just waiting for you. Plus, the leftovers are just as delicious, making them a great option for sandwiches or sliders throughout the week.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
boneless pork roast
3-4 lbs (none)
hickory smoke flavored barbecue sauce
4 ounces (brushed on the roast)
white vinegar
1 cup (none)
salt
1/2 tablespoon (none)
black pepper
1/2 tablespoon (none)
sugar
1/2 tablespoon (none)
red pepper flakes
1/2 tablespoon (none)
Texas Pete's hot sauce
1/2 tablespoon (none)
seeded sandwich bun
as needed (for serving)
Instructions
1
Start by placing the boneless pork roast in the crock pot. Make sure to coat it well with the hickory smoke flavored barbecue sauce to infuse it with flavor.
2
Cover and cook on the low setting for 8 to 10 hours, allowing the pork to become tender and easily shreddable.
3
About 15 minutes before serving, carefully remove any visible fat from the pork to achieve a leaner dish.
4
Using two forks, shred the pork into bite-sized pieces, mixing the meat for even texture.
5
In a separate bowl or measuring cup, combine the white vinegar, salt, black pepper, sugar, red pepper flakes, and Texas Pete's hot sauce. Mix well to create the sauce.
6
Pour the sauce over the shredded pork. Toss everything together so the pork is thoroughly coated in the vinegar mixture.
7
When serving, use a slotted spoon to scoop the pulled pork onto seeded sandwich buns. This prevents the buns from becoming soggy, allowing you to enjoy a perfect BBQ sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Eastern North Carolina style pulled pork?
Eastern NC style BBQ emphasizes a savory and salty profile with a tangy vinegar-based sauce, unlike Western styles that use ketchup.
What cut of meat is best for this crock pot recipe?
This recipe specifically calls for a 3 to 4 pound boneless pork roast.
How long does it take to cook the pork in a slow cooker?
The pork should be cooked on the low setting for 8 to 10 hours until it is tender and easy to shred.
What kind of vinegar is used in the sauce?
The recipe uses 1 cup of white vinegar as the base for the tangy sauce.
Which hot sauce is recommended for an authentic flavor?
Texas Pete's hot sauce is used to provide the signature North Carolina heat.
How do I prepare the pork roast before cooking?
Simply place the boneless pork roast in the crock pot and coat it thoroughly with hickory smoke flavored barbecue sauce.
What is the best way to shred the cooked pork?
After removing any visible fat, use two forks to shred the meat into bite-sized pieces.
How do I prevent the sandwich buns from getting soggy?
Use a slotted spoon when serving to scoop the pulled pork, which allows excess vinegar sauce to drain off.
Does this recipe include sugar?
Yes, 1/2 tablespoon of sugar is added to the sauce to balance the acidity of the vinegar.
What ingredients are in the vinegar sauce?
The sauce is a mixture of white vinegar, salt, black pepper, sugar, red pepper flakes, and Texas Pete's hot sauce.
When should I add the vinegar sauce?
The sauce should be poured over the pork after it has been fully cooked and shredded.
What should I serve with this pulled pork?
It is traditionally served on seeded sandwich buns with a side of crispy potato chips.
Is this recipe spicy?
It has a tangy kick from the vinegar, red pepper flakes, and 1/2 tablespoon of hot sauce, but it is generally considered a balanced heat.
Can I use leftovers for other meals?
Yes, the leftovers are excellent for making sliders or sandwiches throughout the week.
Should I remove the fat from the meat?
Yes, for a leaner dish, it is recommended to remove visible fat about 15 minutes before serving.
How much BBQ sauce is used for coating?
The recipe calls for 4 ounces of hickory smoke flavored barbecue sauce to be brushed on the roast.
Is this recipe good for busy schedules?
Yes, you can set it in the morning and come home to a hearty meal that is ready to be shredded and served.
How many ingredients are required for this recipe?
There are 9 ingredients in total, including the meat, sauce components, and buns.
Can I use a bone-in roast?
The recipe specifies a boneless pork roast for easier shredding and fat removal.
What type of BBQ sauce flavor works best?
A hickory smoke flavored barbecue sauce is recommended to infuse the meat with a smoky aroma.
Is this considered a comfort food?
Yes, it is tagged as a comfort food and is ideal for family dinners or parties.
What is the ratio of red pepper flakes?
The recipe uses 1/2 tablespoon of red pepper flakes for the vinegar sauce.
Do I need to sear the meat first?
No, the instructions indicate you can place the roast directly into the crock pot after coating it with sauce.
What kind of buns are suggested?
Seeded sandwich buns are suggested for serving.
Does the recipe provide nutritional information?
The nutritional data for calories, fat, protein, and sodium is currently listed as null for this specific entry.
Can I cook this on the high setting?
The recipe specifically recommends the low setting for 8 to 10 hours to ensure the meat is tender.
How much black pepper is used?
The sauce includes 1/2 tablespoon of black pepper.
Is this recipe suitable for a party?
Yes, it is described as a crowd-pleaser and is excellent for serving at gatherings or parties.
What is the primary flavor profile?
The primary profile is savory, salty, and tangy due to the vinegar and spice mixture.
How much salt is added to the sauce?
The recipe uses 1/2 tablespoon of salt.