Spicy Carolina Style Pulled Pork In Crock Pot Recipe

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Makes: 10 servings adjust

Directions

Ingredients

  • 3 tablespoons Brown Sugar
  • 2 tablespoons Paprika
  • 2 teaspoons Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 5 pounds Pork Shoulder, Pork butt works too.

Step 1

Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate a few hours, overnight is best.

Ingredients

  • 1 cup Red Wine Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons Crushed Red Pepper Flakes
  • 2 teaspoons Sugar
  • 1 tablespoon Spicy Brown Mustard
  • 1 tablespoon Garlic Powder
  • 1⁄2 teaspoon Cayenne Pepper

Step 2

In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. Mix well.

Ingredients

  • 2 Yellow Onions, quartered
  • 2 Red Onions, quartered

Step 3

Place the quartered onions in the bottom of the crock pot. Unwrap the roast, and place on top of onions. Drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
 

Step 4

Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
 

Step 5

Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.

Ingredients

  • Sandwich Buns

Step 6

Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
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