Best 5 Crock Pot Nc Pulled Pork Recipes

CROCK POT NC PULLED PORK

Steps:

• Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot.
• Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches.
• **4 hours on high.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

SLOW COOKER BBQ PULLED PORK

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

EASTERN NC PULLED PORK BBQ IN A CROCK POT

Steps:

• Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
• Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
• Cover with a generous coating of spice rub, if desired.
• Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
• Cover and cook on low for 8-12 hours.
• When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
• Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
• Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
• Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
• Serve as sandwich or BBQ plate.
• Enjoy!

NORTH CAROLINA PULLED PORK

Steps:

• Preheat slow cooker on Low for 15 minutes.
• Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
• Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.