Friday, April 23, 2010

Crockpot Carolina Style Barbecue Pork

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

Crockpot Carolina Style Barbecue Pork

This Carolina Style Barbecue Cheater 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 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 recipe. 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, so I may try that next time, 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. Heck I even see that depending on where you live in the Carolinas barbecue pork is different! So, in other words, just as I'd never claim authenticity on my Italian 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.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Crockpot Carolina Style Barbecue 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
  • 5-7 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

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Posted by on April 23, 2010
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18 comments:

  1. this looks amazing! i love a good crock pot recipe. popping by from sits and so glad i did

    ReplyDelete
  2. It looks delicious as always, but I thought I'd better give you a heads up that the BBQ Police may flog you for using the words barbecue and crock pot in the same sentence :-)

    ReplyDelete
  3. I love good eastern Carolina barbeque and have made this recipe for a number of years. Delicous, fairly authentic and sure to please a crowd!

    ReplyDelete
  4. I love barbecue....my son does a rub and cooks pork shoulder on the grill for hours and hours, than adds his homemade sauce; it makes a meal to die for! I haven't tried doing this...So much time involved, and I'm basically lazy! lol It does sound wonderful!

    ReplyDelete
  5. This looks awaesome and is almost the same as my crockpot recipe except I've never used cloves--maybe next time and we learned the "coleslaw" addition from dear friends from south carolina and now that's the ONLY way I eat it!! Thanks fro reminding me to pull out this recipe! anne

    www.anniebakes.net

    ReplyDelete
  6. Who cares if it's not true Carolina BBQ, and who cares if it's not smoked on a grill, as long as it's tasty right?

    I'll add this to my to try pile since living in an apartment at the moment, I can't smoke a butt anyway. ;}

    BTW....I checked out the link to the Italian beef sammiches, I've tried a variation on that recipe before, awesome stuff. My sister and I served them on chewy crusty hoagie rolls, with melted provolone, roasted garlic to schmear, and topped with roasted peppers. Try that combo. ;)

    ReplyDelete
  7. Welcome Christy - hope ya come back!

    Larry... I get a pass on the BBQ police don't you know?? ;)

    Chris, glad to know that I came sorta close!

    Eva, I have ZERO patience for all that smoking business. I'll leave that to the pros and hang onto my shortcuts!

    Annie, the cloves were because I started off doing one thing, and then ended up with another! I liked the addition though, so kept them in. I like the Carolina version with coleslaw for sure!

    Tizzy, now you've gone and made me all hungry for an Italian beef with that description!

    ReplyDelete
    Replies
    1. This does look really tasty. I do ask that folks say whether things are North or South Carolina recipes because they are different places and their bbq is very different.

      Delete
    2. Best I can tell from my own research the Carolinas have at least 4 different kind of sauce depending on more than just the north or south. As I mention in the post above "Now, first off before any Carolina folks get on me... I am a Mississippian...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!" You probably missed that. ;)

      Delete
  8. When I make pulled pork for a large crowd, I generally serve 4 sauce options at the table:
    Eastern Carolina sauce
    Piedmont style Carolina sauce
    South Carolina Mustard sauce (like yours) and
    a typical tomato based, sweet bbq sauce.

    I give you extra credit for putting slaw on top ;)

    ReplyDelete
  9. I gave this a try over the weekend and it's one of the top at home pulled pork dishes I've made. Ever.

    ReplyDelete
  10. Thankfully Big Dude is a friend, so he's just ribbing me but you know some folks do get all up in arms about it! I just say they ought to relax & move along LOL!!

    ReplyDelete
  11. Mary, I have been looking for this recipe for years. I lived in Southern Virginia and was introduced to this style of Pulled Pork BBQ by my 2 roommates who were from North Carolina. When I tried to explain to my family here in Ohio how delicious NC BBQ was and it didn't have a tomato based sauce, they looked at me like I had 3 heads.

    Now I can share this much loved and enjoyed Carolina BBQ with them.

    AGAIN .... THANKS FOR THIS POSTING. I'm so very glad I saw it on AllsFreeSlowCookerRecipes website.

    ReplyDelete
  12. Where you live in NC makes a BIG difference in BBQ! I live in Goldsboro, where the famous "Wilbur's BBQ" (where multiple presidents have gone to enjoy local cuisine ;)) is located. Here, we eat BBQ much like your recipe! It's a little different in other areas, though. I'm shocked by how close your recipe is, but I would add a bit of Texas Pete, take away a teensy bit of Worcestershire and maybe add a little more vinegar (surprisingly, but that's how it is here.) However, this recipe is super close!

    ReplyDelete
  13. Oh yeah, and eastern NC bbq HAS to be served with cole slaw! I'm not even a fan of mayo, but I still eat cole slaw on my BBQ sandwiches. I don't know anyone who doesn't!

    ReplyDelete
    Replies
    1. LOL..BBQ sandwiches and chili dogs are the only times I eat coleslaw. I'm from Fayetteville

      Delete

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