Tender and flavorful pulled pork made in the crock pot.
Recipe by Brandie Skibinski on August 12, 2023
Prep time: PT20M
Cook time: PT780M
Total time: PT800M
Rating
5 stars (19 reviews)
Keywords
Eastern North Carolina Pulled Pork
Ingredients
8-10 pound boneless pork shoulder butt roast
2 Tablespoons light brown sugar (packed)
1 1/2 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
2 cups apple cider vinegar
2 Tablespoons ketchup
2 Tablespoons light brown sugar, packed
2 Tablesooons granulated sugar
1 1/2 teaspoons salt
1 teaspoon red chili flakes
1/2 teaspoon black pepper
Categories
Main Course
Cuisine
American
Steps
Pat the pork dry with paper towels and set aside.
In a small bowl, stir together the brown sugar, salt, garlic powder, mustard powder, paprika, onion powder, and black pepper.
Rub the pork all over with the rub and place into an 8 quart or larger slow cooker.
Pour the liquid smoke into the slow cooker. No other liquid is needed. Cover and cook on low for 10-12 hours until very tender.
While the pork is cooking, make the sauce. Add the vinegar, ketchup, both sugars, and salt to a small sauce pot over medium heat. Cook, whisking constantly, until the sugar and salt dissolve, about 3 minutes.
Take off the heat and add the chili flakes and pepper; stir to combine. Allow to cool on the countertop.
Take the pork out of the slow cooker. Discard as much of the fat as you wish. Note: I prefer to discard the liquid that is in the slow cooker after I pull the meat out but I do set some aside to moisten it back up if I am reheating it later or if it might be sitting in the crock pot on warm for a while. I just don't want the vinegar sauce to get diluted by all the liquid still left in the crock pot.
Shred the pork, then chop it up into smaller pieces.
Add it back to the slow cooker, and drizzle some of the vinegar sauce on top. This is up to you on how much you would like to add, and stir to combine. Allow to cook on low for an additional hour so the flavors can mingle.
Serve immediately on buns, with cole slaw if desired and more sauce.
Nutitrion
Serving Size: 1 serving
Calories: 218 kcal
Carbohydrates: 4 g
Protein: 34 g
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 95 mg
Sodium: 661 mg
Sugar: 3 g
Unsaturated Fat: 3 g
Reviews
Jon S. on 2026-05-14 (5 stars): Excellent! As an Eastern NC native for 6 generations, I give this my thumbs up of approval.
Morgaine & Matthew on 2026-05-10 (5 stars): Just coming back to say... this is my 3rd time making this delicious bbq. I also love following the creamy coleslaw recipe you have linked. 100% our go to "takes like home" meal.
Morgaine on 2025-07-22 (5 stars): My husband and I grew up in the Tidewater region of Virginia… we moved to Texas 15 years ago. I have never really enjoyed Texas barbecue the way I enjoyed a good ole tangy pulled pork barbecue sandwich with coleslaw and hot sauce. Everything in Texas is super smoked and although some of it can be really tender and delicious none of it ever compares to Carolina barbecue. This recipe absolutely nailed the flavor that I have been searching for over the last 15 years. We are both in heaven!
Brad Grunder on 2025-05-17 (5 stars): My wife grew up in North Carolina and has always been in love with Carolina pork. Made this for the first time a few months ago and was an instant hit for her, my mother in law, and the niece! They say it’s quite close to the Smithfield’s Chicken & Barbecue!! This recipe will definitely be a staple for me to make for my wife!
Joseph on 2025-02-08 (5 stars): I'm just amazed that you could get a roast that large into what appears to be a standard-sized oval slow-cooker LOL! It doesn't seem like that much meat would fit. Using liquid smoke (and the slow cooker) is a great cheat if you don't have access to a smoker which is how they do it out in the rural areas of NC (back many years ago I had the pleasure of visiting first Raleigh then Salisbury and had the opportunity to try pulled pork similar to this from a place that was basically a ramshackle shed with a slow-smoker and it was the best stuff I ever tasted)
Joseph on 2025-02-08 (5 stars): I wonder if chicken thighs would work (dark meat so fattier than breasts) if making this for people who can't have pork for whatever reason?
Daniel on 2024-06-02 (5 stars): OMG! This was delicious! Just like a little joint I used to go to up the road outside of Durham. Spot on!! Definitely makes me miss home. Thank you for sharing this!
Sarah on 2024-03-30 (5 stars): Wow! This reminded me of home. I’m in the military stationed in California and was really craving my eastern Carolina bbq. Folks here just don’t get the appeal of a vinegar based bbq sauce. This was it!! Absolutely amazing. Thank you Brandie
Jessica on 2023-11-11 (5 stars): my husband loves eastern carolina bbq and he actually ate this. he added a bit of hot sauce to the sauce but it was a winner!
