Friday, April 23, 2010

Crockpot Carolina-Style Pulled Pork

Slow cooker pork, cooked until tender and dressed Carolina style with a basic vinegar and mustard-based sauce.

Crockpot Carolina Style Pulled Pork

This pulled pork recipe came about when recently, I posted over on Facebook a slow, stovetop simmered, cheater pulled pork I learned last summer. It is done on the top of the stove, and even though it's completely unconventional, it produces an incredibly flavored pork The Cajun and I instantly fell in love with.

Several Deep South Dish Facebook family members reported they did a similar pork using their crockpots. Well, y'all talked me into investing in a new slow cooker {since the one I owned is at least... ahem... 33 years old} and the first thing I set my mind to doing was some kind of pork barbecue.

I pulled out one of my old slow cooker cookbooks and started off with the intention of doing a plain pulled pork, and then remembered a couple others on Facebook had mentioned Carolina barbecue pork, so I switched gears mid-stream. 

I found a basic recipe on the Crockpot brand website, then did a bit of research and ended up with this version. I'm thinking that the seasoning that I put together would probably have made a great rub to marinade the pork with the night before, but I thought of it a little late, but I have to say, I loved the flavor when adding it after shredding the pork too.

Now, first off before any Carolina folks get on me... I am a Mississippian and mostly we like a sweet and spicy, and wet, tomato-based barbecue pork down here, so just like every other region of this country, our barbecue varies from other regions of the U.S.

So, in other words, just as I'd never claim authenticity on my Italian Drip Beef for Sandwiches, I'd also never be so bold as to say that this recipe is genuine, authentic, Carolina barbecue pork - only that it is Carolina style or inspired, since it is a basic vinegar and mustard-based sauce. Besides, from what I understand, y'all do it different even among yourselves depending on what part of the Carolinas you're from anyway!

I can tell y'all one thing. This recipe may be different from what we do here in Mississippi, but it sure has just the right kind of tang for me for a change of pace. It is just downright delicious!

Here's how to make it.

Recipe: Crockpot Carolina Style Pulled Pork

©From the Kitchen of Deep South Dish
Prep time: 12 hours |Cook time: 8 hour | Yield: Depends on roast size

Ingredients
  • 2 medium onions, sliced, divided
  • 5 to 7-pound pork butt, shoulder or fresh pork picnic ham
  • 2 cups of water
  • 5 whole cloves, optional
Seasoning:
  • 1 large onion, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 2 tablespoons of Liquid Smoke
Vinegar Mixture:
  • 1 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 1-2 tablespoons of brown sugar, or to taste, optional
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
Dressing:
  • Hamburger buns
  • Coleslaw, store bought or homemade, optional
  • Sliced pickle, optional
Instructions

Slice one onion and place into the bottom of the crockpot. Add water and cloves. Add pork and top with remaining onion slices. Cook overnight, or for 8 to 12 hours, on low.

Carefully remove pork from crockpot and set aside to cool just enough to handle. Drain off liquid from crockpot, except strain and reserve 2 cups. Cut up the meat from the pork and return to the crockpot. Add the chopped onion and sprinkle with the brown sugar, paprika, salt and pepper and stir well. Combine the liquid smoke with the reserved broth, and add to the meat.

Combine ingredients for vinegar mixture - vinegar, Worcestershire, red pepper flakes, brown sugar (to counter some of the tartness only if desired), dry mustard, garlic salt, and Cajun seasoning; pour 1/2 of the vinegar mixture over the meat; stir well. Cover and cook on low for 4 to 8 hours, stirring a few times if possible. Place remaining vinegar in the refrigerator.

Serve meat on buns, drizzled with the remaining vinegar sauce, and topped with store bought or homemade coleslaw, if desired.  Add a side of baked beans.

Can freeze.

Leftovers? Build a BBQ Sundae!

Source: http://www.deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Barbecue Sundae
Crockpot Barbecue Beef
Spicy Italian Beef for Sandwiches
Grilled Baby Back Ribs

Posted by on April 23, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.


120314bd

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed