Description
A forgiving, flavorful slow cooker pulled pork recipe that delivers authentic Carolina-style tangy vinegar sauce without the stress of all-day smoking. Perfect for feeding a crowd or easy weeknight dinners.
Ingredients
Scale
- 3–4 pounds Pork Shoulder (Boston Butt)
- 1 large Yellow Onion, sliced into thick half-moons
- 1 cup Pork Broth or Water
- 1/2 cup Apple Cider Vinegar (for cooking)
- 1 tablespoon Worcestershire Sauce (for cooking)
- 1 tablespoon Hot Sauce (for cooking)
- 1 tablespoon Smoked Paprika
- 2 tablespoons Brown Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1 tablespoon Salt
- 1 tablespoon Black Pepper
- 1 cup Apple Cider Vinegar (for sauce)
- 1/2 cup Water (for sauce)
- 1 tablespoon Worcestershire Sauce (for sauce)
- 1 tablespoon Hot Sauce (for sauce)
- 1/2 teaspoon Red Pepper Flakes
- 1 tablespoon Brown Sugar (for sauce)
- 1 teaspoon Yellow Mustard
- Salt and Black Pepper to taste (for sauce)
Instructions
- Trim excess hard fat from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels.
- In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper to create the dry rub.
- Generously rub the spice mix all over the pork shoulder, pressing it into the meat.
- Place sliced onions on the bottom of the slow cooker. Place the seasoned pork on top of the onions.
- Pour 1 cup of pork broth or water around the pork (do not pour over the top to preserve the rub).
- Cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the internal temperature reaches 195-205°F and the meat shreds easily.
- Remove pork from the slow cooker and let it rest for 10 minutes.
- Shred the pork using two forks or a meat claw, discarding large pieces of fat or bone.
- While pork rests, mix Carolina sauce ingredients: 1 cup apple cider vinegar, 1/2 cup water, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce, red pepper flakes, salt, pepper, 1 tablespoon brown sugar, and 1 teaspoon mustard.
- Place shredded pork back into the slow cooker. Ladle some strained cooking juices over the pork.
- Add Carolina sauce to taste (typically 1/2 to 3/4 cup) and toss to combine. Adjust seasoning if needed.
Notes
Ensure the pork reaches an internal temperature of 195-205°F for best shredding texture. Strain cooking juices to remove onion bits and excess fat before adding back to the meat. The sauce can be thinned with more water or vinegar if desired.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup of pulled pork
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 10
- Protein: 25
Keywords: slow cooker pulled pork, carolina bbq, vinegar sauce, easy bbq, pork shoulder recipe, meal prep, gluten-free dinner