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Slow Cooker Carolina Pulled Pork (Tim's recipe) Recipe

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This recipe for Slow Cooker Carolina Pulled Pork (Tim's recipe), by , is from The Gibson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Gibson


1 tbsp onion salt
2 tbsp sweet Hungarian paprika
cup packed light brown sugar divided
2 tbsp chili powder
tsp ground allspice
tsp freshly ground black pepper
1 lbs boneless pork shoulder
2 tbsp vegetable oil
cup apple cider vinegar
2 tsp hot pepper sauce, such as Tabasco

1. Brown pork in slow cooker in the meantime combine onion salt, paprika, 1 tbsp brown sugar, chili powder, allspice
and black pepper mixing well reserve 1 tbsp of the spice mixture and run the remainder all over the pork and wrap
in plastic wrap and refrigerate 1 hour or overnight
2. Heat oil in a large skillet over medium-high heat unwrap the port and brown in the skillet on all sides (about 16
min) transfer to a 4 or 5 quart slow cooker
3. Add vinegar, the reserved spice mix and the remaining 3 tbsp brown sugar to the skillet as the mixture begins to
boil use a wooden spoon or spatula to dislodge any browned bits on the bottom transfer to slow cooker
4. Cover and cook on low setting for 6 to 10 hours, until the pork is fork tender
5. Remove the pork form the cooker and cut into inch thick slices then use 2 forks to shred the slices into bite-size
6. Add the hot pepper sauce to the liquid in the cooker, then return the pork and any accumulated juices to the cooker
and toss to coat with the liquid serve warm.

Number Of Servings:
Number Of Servings:




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