Saturday, January 1, 2011

North Carolina Barbecued Pulled Pork in Slow Cooker

Part 1

1 3-6Lbs Pork Shoulder or Boston butt roast

1 Tbs of Paprika

2 Tbs Brown Sugar

1/2 tsp of salt and pepper

Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot

Recommend this cook on LOW for 10 - 11 hours. (but you could cook on high - cook for 6-7 hours)
Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.

Part 2

8-10 oz Cider Vinegar (experiment to your taste)

4 tsp of Worcestershire sauce

1/2 tsp dry mustard

1/2 tsp garlic salt

1/2 tsp sugar

1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)


When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.