Crock Pot Eastern Carolina Pulled Pork

This Crock Pot Eastern Carolina Pulled Pork delivers tender flavorful sandwiches with that signature tangy vinegar sauce that makes Eastern Carolina BBQ so unique. With just a few simple pantry ingredients and the slow cooker doing all the work, it’s a perfect meal for busy days or weekend gatherings. The tangy sauce cuts through the richness of the pork creating an irresistible combination that has become a family favorite.

I first made this recipe when I wanted to recreate the taste of my childhood summers spent near North Carolina. Now it’s a staple when friends come over because the tangy sauce always gets compliments.

Ingredients

• Boneless pork shoulder butt roast: – well marbled pork shoulder keeps the meat juicy during slow cooking so look for a good sized roast with some fat
• Light brown sugar: – adds mild sweetness that balances the vinegar tang. Use fresh brown sugar to avoid clumps
• Salt: – essential for seasoning and bringing out the pork’s natural flavor. Kosher salt preferred for even seasoning
• Garlic powder: – gives a savory depth. Use fresh spice for best aroma
• Mustard powder: – brings subtle heat and complexity
• Smoked paprika: – adds a mild smoky flavor. Spanish smoked paprika is ideal if you can find it
• Onion powder: – delivers a sweet aromatic undertone
• Black pepper: – freshly ground provides the best peppery kick
• Liquid smoke: – optional but adds smoky barbecue notes when you can’t cook outdoors
• Apple cider vinegar: – the distinctive tang in the sauce. Apple cider vinegar balances acidity with fruity notes better than white vinegar
• Ketchup: – adds a subtle sweetness and depth. It’s just a background layer so stick to regular ketchup
• Granulated sugar: – combines with brown sugar for a nuanced sweetness that cuts the acidity of the vinegar
• Red chili flakes: – a gentle heat. Adjust amount for your spice preference

Instructions

Sear the pork:

If you have time, sear the pork shoulder in a hot skillet with oil to develop a browned crust. This cooks about 3 to 4 minutes per side and adds depth though you can skip.

Make the spice rub:

In a small bowl, thoroughly mix brown sugar salt garlic powder mustard powder smoked paprika onion powder and black pepper. This rub will coat the pork and create a flavorful crust during slow cooking.

Prepare the pork:

Pat the pork shoulder dry with paper towels to help the rub stick. Rub the mixture evenly all over the pork making sure to cover every surface.

Load the crock pot:

Place the rubbed pork shoulder into an 8 quart or larger slow cooker and pour liquid smoke over the top if using. No additional liquid is necessary as the fat will melt and keep the roast moist during cooking.

Cook low and slow:

Cover and cook on low for 10 to 12 hours until the pork is fall apart tender. The slow low heat breaks down tough connective tissue making the meat juicy and easy to shred.

Make the vinegar sauce:

While pork cooks, whisk together apple cider vinegar ketchup both sugars and salt in a small saucepan over medium heat. Stir constantly until sugar and salt dissolve about 3 minutes. Remove from heat and stir in red chili flakes and some black pepper. Let cool to allow flavors to blend.

Rest and shred:

Carefully remove pork from slow cooker and discard excess fat and cooking juices or save some juices to moisten the pork later. Shred the pork with forks then chop into smaller pieces if preferred for that true Carolina texture.

Combine pork and sauce:

Add the shredded pork back into the slow cooker and drizzle with as much of the vinegar sauce as you like. Stir well to combine and cover again to let the flavors meld on low for about an hour.

Serve:

Scoop the pork onto soft sandwich buns and top with coleslaw if desired. Pour extra sauce on the side for dipping to get that authentic Eastern Carolina experience.

Apple cider vinegar is my favorite ingredient here because it brings just the right acidity without overpowering the pork. This sauce always reminds me of family cookouts where this sandwich was a star for friends and relatives.

Storage Tips

Store leftover pulled pork in airtight containers in the refrigerator for up to 3 days. If you want to keep it longer, freeze in freezer safe bags or containers for up to 3 months. When reheating, add a splash of reserved cooking liquid or vinegar sauce to keep the meat moist and flavorful.

Ingredient Substitutions

If you cannot find smoked paprika try regular paprika combined with a small amount of cumin for smoky notes. Use white vinegar if apple cider vinegar is not available but expect a sharper tang. You can skip liquid smoke if you prefer but the flavor will be less smoky.

Serving Suggestions

Serve pulled pork sandwiches with crisp coleslaw on top and classic BBQ sides such as baked beans macaroni salad or corn on the cob. The tangy sauce pairs beautifully with creamy sides cutting through the richness.

This slow cooker pulled pork is an easy weekend meal that delivers big flavor with minimal effort. Serve with extra vinegar sauce for authentic Eastern Carolina taste.

FAQs About This Recipe

→ Do I need to chop the pork after cooking?

Chopping is optional but preferred for this style as it better holds the tangy sauce and offers a satisfying texture.

→ What sides pair well with Eastern Carolina pulled pork?

Traditional accompaniments include coleslaw, macaroni salad, baked beans, potato salad, and corn on the cob.

→ Is additional liquid required in the slow cooker?

No extra liquid is necessary; the pork releases enough juices to keep it moist during slow cooking.

→ How does slow cooking affect the pork texture?

Slow cooking gently tenderizes tougher cuts, resulting in juicy, fall-apart meat without toughness.

→ What is the purpose of the vinegar-based sauce?

The vinegar sauce adds a signature tang that balances sweetness and spice, creating Eastern Carolina’s distinctive flavor.

→ Can leftovers be reheated without drying out?

Yes, reheating with reserved cooking juices or in the slow cooker helps maintain moisture and flavor.