Slow Cooker Carolina Pulled Pork: A Perfectly Tender Southern Classic

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Carolina Pulled Pork is the epitome of Southern comfort food, known for its tender texture and tangy, flavorful sauce. This dish, deeply rooted in the culinary traditions of the Carolinas, is a go-to for gatherings, family dinners, and BBQ celebrations. Whether you're a fan of smoky, savory flavors or the tang of vinegar-based sauces, Carolina Pulled Pork has a way of satisfying every craving.

This pulled pork is slow-cooked to perfection, allowing the rich rub and flavorful vinegar sauce to work their magic. The process of cooking the pork shoulder low and slow breaks down the meat, creating tender, melt-in-your-mouth bites that are packed with flavor. While the cooking time may seem long, the effort is minimal, and the results are well worth the wait.

Carolina Pulled Pork Recipe

Ingredients:

For the Pork:

• 8-10 pound boneless pork shoulder butt roast
• 2 tablespoons light brown sugar, packed
• 1 ½ tablespoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons mustard powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 tablespoon liquid smoke

For the Sauce:

• 2 cups apple cider vinegar
• 2 tablespoons ketchup
• 2 tablespoons light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 ½ teaspoons salt
• 1 teaspoon red chili flakes
• ½ teaspoon black pepper

Instructions:

1. Prepare the Pork: Pat the pork dry with paper towels and set it aside. In a small bowl, mix together the brown sugar, salt, garlic powder, mustard powder, paprika, onion powder, and black pepper. Rub the pork all over with the seasoning mixture, ensuring it’s fully coated.
2. Slow Cook the Pork: Place the pork into an 8-quart or larger slow cooker. Pour the liquid smoke over the pork. There’s no need to add extra liquid. Cover and cook on low for 10-12 hours until the pork is very tender and falls apart easily.
3. Make the Sauce: While the pork cooks, prepare the sauce. In a small saucepan, combine the apple cider vinegar, ketchup, brown sugar, granulated sugar, and salt. Cook over medium heat, whisking constantly until the sugar and salt have dissolved, which should take about 3 minutes. Remove from heat and stir in the chili flakes and black pepper. Let the sauce cool.
4. Shred the Pork: Once the pork is fully cooked, remove it from the slow cooker and discard any excess fat. You can also discard the cooking liquid if desired, though some people like to save a portion of it to keep the pork moist later on. Shred the pork using forks, then chop it into smaller pieces.
5. Add the Sauce: Return the shredded pork to the slow cooker. Drizzle some of the prepared vinegar sauce on top, depending on your preference. Stir to combine and let the pork cook on low for an additional hour to let the flavors meld.
6. Serve: Serve the pulled pork on buns, topped with coleslaw if desired, and drizzle with more sauce for an extra kick of flavor.

A Southern Staple

This Carolina Pulled Pork recipe perfectly balances the smoky richness of the pork with the tang of the vinegar-based sauce. The slow cooker method makes it an easy dish to prepare ahead of time, and it’s great for feeding a crowd. Serve it with a side of coleslaw or baked beans, and you’ve got a meal that will impress at any BBQ or family dinner.

Whether you're a lifelong fan of Carolina-style barbecue or new to its tangy twist, this pulled pork is sure to become a favorite in your kitchen. The combination of tender pork and a bold, vinegar-spiked sauce is a testament to the simple yet delicious flavors of Southern cuisine.

Carolina Pulled Pork is a beloved dish known for its tangy vinegar-based sauce and tender, slow-cooked pork. The dish is slow-cooked over many hours, allowing the pork to become melt-in-your-mouth tender, infused with rich flavors from a rub of brown sugar, paprika, and mustard, alongside liquid smoke for that perfect BBQ aroma.

The key to Carolina-style pulled pork is its signature vinegar-based BBQ sauce. This tangy sauce, made from apple cider vinegar, a touch of ketchup, and a balance of brown and granulated sugars, provides the ideal counterbalance to the rich, fatty pork. Red chili flakes and black pepper add just the right amount of heat, while garlic and onion powder bring a depth of flavor that complements the smoky pork.

Slow cooking the pork for 10 to 12 hours allows the meat to fall apart effortlessly, and once shredded, the pork is coated with the vinegar sauce to soak up even more flavor. For best results, let the shredded pork cook on low for an additional hour to ensure that all the flavors fully combine. This method is incredibly simple, yet it yields mouthwatering results perfect for sandwiches topped with crunchy coleslaw.

Carolina Pulled Pork can be enjoyed on a soft bun with additional sauce on the side and is perfect for large gatherings or a cozy family dinner. It’s a testament to the simplicity and flavor of traditional Southern BBQ.

For more details and variations on the recipe, you can explore resources like Spicy Southern Kitchen's (Spicy Southern Kitchen)tps://spicysouthernkitc​(The Country Cook)style-pulled-pork/) or The Country Cook's Slow Cooker Pulled Pork. These sources provide helpful tips on alternative cooking methods and variations for this classic Southern dish.