East Carolina Pulled Pork BBQ
Recipe type: slow cooker main dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
Bring the taste of an East Carolina pig pickin' to your table, but with out all the work! This slow cooker bbq recipe has the traditional vinegar and pepper flavor that is a sure crowd-pleaser.
  • 1 (5-6 pound) bone-in shoulder pork roast (trim fat layer if desired)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1½ tablespoons Texas Pete's Hot Sauce
  • 3 tablespoons liquid smoke
  • 1 cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 teaspoons red pepper flakes
  1. Pull pork shoulder out of fridge and allow to sit at room temp for 30 minutes.
  2. Remove from packaging and rinse pork shoulder, then place in a slow cooker..
  3. Season with salt, black pepper, cayenne, hot sauce and liquid smoke.
  4. Pour cider vinegar around the roast.
  5. Cover and cook for 11 hours on low.
  6. When done, remove shoulder blade and shed pork with two forks (it should fall apart easily).
  7. Stir in brown sugar and red pepper flakes, keeping pork warm in the slow cooker until serving.
  8. Serve pork using tongs, allowing juices to drain, and place on warm buns.
  9. Optional: Top with creamy cole slaw and extra Texas Pete's Hot Sauce and a drizzle of cider vinegar if desired.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2014/10/east-carolina-pulled-pork-bbq.html