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North Carolina Pork Barbecue for 5-6 Qt. Slow Cooker

North Carolina Pork Barbecue for 5-6 Qt. Slow Cooker

Course: Main Course

Products: Slow Cookers

For a Creamy Cole Slaw recipe to add to your BBQ sandwich, visit our Everday Good Thinking Blog.


  • 2 1/4 cups apple cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon crushed red pepper flakes
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 pork butt, shoulder or blade roast (3 to 4 lbs.)


  1. Combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper flakes, salt and pepper in a medium bowl.
  2. Place pork in crock. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
  3. Cover and cook on HIGH for 5 hours or LOW for 10 hours.
  4. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone.
  5. In a small saucepan, bring remaining vinegar mixture to a boil. Reduce heat and simmer 5 minutes.  Serve with pork.
  6. Shred meat with a fork. Serve on buns with coleslaw.

Serves: 10-12


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