Slow Cooker North Carolina Pork Barbecue

Slow Cooker North Carolina Pork Barbecue

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 to 4 pounds Boston butt, pork shoulder or blade roast
  • 2 1/4 cups apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried crushed red pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Directions

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

Serves: 10-12

 

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top