Eastern Nc Pulled Pork Bbq in a Crock Pot

Experience the authentic flavors of the South with this Eastern North Carolina Pulled Pork BBQ made effortlessly in a crock pot. This recipe features a tender, slow-cooked pork shoulder infused with a tangy apple cider vinegar-based sauce, perfectly seasoned with classic spices like paprika, garlic powder, and a kick of red pepper flakes. Optional hints of hickory liquid smoke add a subtle smoky flavor reminiscent of traditional pit barbecue. With minimal prep and a hands-off cooking method, this recipe delivers melt-in-your-mouth pulled pork that’s perfect for sandwiches, served atop coleslaw, or enjoyed on its own. Ideal for busy weeknights or feeding a crowd, this crock pot BBQ brings the unmistakable taste of Eastern Carolina right to your table.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 8

Ingredients

• 4 lbs Pork shoulder (Boston Butt)
• 1 cup Apple cider vinegar
• 2 tbsp Brown sugar
• 1 tbsp Crushed red pepper flakes
• 1 tsp Cayenne pepper
• 1 tbsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Hickory liquid smoke (optional)
• 2 cups Coleslaw (for serving, optional)
• 8 pieces Sandwich buns (optional)

Directions

Step 1

Season the pork shoulder generously with half the salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning into all sides of the meat.

Step 2

Place the seasoned pork shoulder into the crock pot.

Step 3

In a medium bowl, mix together the apple cider vinegar, brown sugar, crushed red pepper flakes, cayenne pepper, remaining salt, black pepper, and liquid smoke (if using). Stir well to combine.

Step 4

Pour the vinegar sauce over the pork shoulder in the crock pot.

Step 5

Set the crock pot to low and cook for 8-10 hours, or until the pork is tender and easily pulls apart with a fork.

Step 6

Carefully remove the cooked pork from the crock pot and place it on a large cutting board. Shred the pork with two forks, discarding excess fat as needed.

Step 7

Skim any fat from the cooking liquid remaining in the crock pot, and return the shredded pork to the pot. Stir to coat the pork in the sauce.

Step 8

Serve the pulled pork barbecue hot, either on its own, over coleslaw, or on buns for a traditional sandwich. Provide extra vinegar sauce for drizzling if desired.

Nutrition Facts

Serving size	(3188.0g)

Amount per serving	% Daily Value*
Calories	6500.8

Total Fat 394.3g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat g
Cholesterol 1228.3mg	0%
Sodium 11840.6mg	0%
Total Carbohydrate 400.7g	0%
Dietary Fiber 28.9g	0%
Total Sugars 104.0g
Protein 343.7g	0%

Vitamin D 0IU	0%
Calcium 820.1mg	0%
Iron 40.1mg	0%
Potassium 6256.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 21.1%

Carbs: 24.6%