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

  • 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
  • 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)
  • Hamburger buns
  • Coleslaw, store bought or homemade, optional
  • Sliced pickle, optional

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!


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Posted by on April 23, 2010
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