Ingredients: |
Ingredients: Meat:
- 1 Pork Shoulder or Butt (bone-in; 5-7 pounds)
- 3-4 tablespoons Basic Barbecue Rub or
more if needed (recipe below)
Basic Barbecue Rub
- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet or smoked paprika
- 3 tablespoons black pepper
- 3 tablespoons kosher salt
- 1 tablespoon hickory smoked salt (or just more kosher salt)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon cayenne pepper
Mop Sauce:
- 1 cup cider vinegar
- 1 small onion, thinly sliced
- 1-2 jalapeno peppers, seeds removed and thinly sliced
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon hot red pepper flakes
North Carolina Vinegar Sauce
- 2 cups cider vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 4 teaspoons course (kosher) salt
- 1 tablespoon Tabasco or other hot sauce
- 1 to 2 teaspoons hot red pepper flakes
- 1 to 2 teaspoons black pepper
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Directions: |
Directions:Make the rub:
Combine all ingredients in a mixing bowl and stir to mix (best to use your hands to break up any lumps of brown sugar). Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
Prepare the meat:
Cover the pork shoulder on all sides with the rub, working it into the meat with your fingers. Can be cooked right away, but is better if you can let it sit, covered in the fridge, for up to 24 hours.
Remove roast from the refrigerator and let sit on the counter for 1 hour before putting in a slow cooker.
Cook the meat:
In a 6 qt. slow cooker, cook for 1 hour on high, then 7- 8 hours on low. After the first hour, baste the roast 1-2 times an hour with the mop sauce (be sure to get some of the onions and jalapenos on the roast).
At the end of cooking, remove the roast to a cutting board and cool for 30-60 minutes or until you can pull it apart without burning the flesh from your fingers. Discard all the cooking liquid. Once the roast is cool enough to handle, remove the bone and shred apart with two forks or your fingers, discarding the fat.
Return the shredded pork to the slow cooker and set on low or warm. Stir in 1 to 1 1/2 cups of the vinegar sauce and serve. Serve additional vinegar sauce on the side if people want more.
For Serving:
- 2-3 cups North Carolina Vinegar Sauce
- Buns or rolls of your choice (number will vary depending on size: 10-12 if using regular hamburger buns, more if you use small rolls)
- Cole slaw |
This recipe for Slow Cooker North Carolina Pulled Pork is from