Miss the tarheel tradition of a pig pickin'?  Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking!  While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Slow Cooker Carolina BBQ

pork shoulder roast

salt

black pepper

apple cider vinegar

brown sugar

hot pepper sauce

cayenne pepper

red pepper flakes

Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.


Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.


This was some incredible BBQ with some incredibly nasty vinegar smell for the first 10 hours of cooking! Thank God we were taking the final product to someone else's house.  After the pork was drained, shredded and all the other ingredients got added the smell got a lot better.  All we added after that was 2-3 Tbsp. of liquid smoke which I highly recommend.  The end product tastes like something from a BBQ Smokehouse Restaurant.  I served this with Creamy Spiced Coleslaw and Sweet Cornbread from this site and it was gone in no time.  I can't wait to make this again.  We'll just be putting the slow cooker in the garage!

I am from North Carolina and have grown up on REAL bbq..and i have to say this is real close..its a great recipe ! my only added suggestion is to add some liquid smoke to this..a good amount..it does wonders for that good ol smoke taste ! thanks again for a back home memory !

I have been making a version of this for over 20 years--to rave reviews.  I highly recommend adding a small amount (1/2 pound of so) of smoked picnic ham to the crock pot to convincingly fake that "pit cooked" flavor.  I also recommend using white vinegar, not cider vinegar.

Absolutely amazing! I am a displaced Tar Heel living in Alaska, and I would have NEVER thought that I could have North Carolina barbecue all the way up here without flying it in! I have tried lots of barbecue that has been touted as "NC barbecue," and have been disappointed every time.  This is it!  I made the recipe exactly as written for New Year's Day and was bowled over when I tasted it. It was 10 degrees below zero that day, but it felt like NC at the dinner table! Anyone who complains that cooking the pork in vinegar makes the house smell bad has never walked in from below zero temperatures to the aroma of Stamey's, Hursey's or Smithfield's! The only thing missing was the flavor that comes with slow smoking the pork, but I'll work on it.  What a holiday gift this was!!  

Absolutely delicious! Yes, it does emit a strong smell of vinegar while cooking, but it's certainly worth it. I followed the recipe exactly as stated, however I cooked on high for 5 1/2 hours and it was just perfect. You can do this if you don't have the whole 12 hours to cook this in. 

i set the crockpot and left for class.  i came home 3 hours later and was immediately transported back to NC (where I grew up).  I said, "mmmm, smells like bbq."  my husband said, "ugh, it smells like vinegar" (he's from Georgia)...but in the end, he said that it was the best I'd ever made.  Thanks for posting this recipe!!

Wish I could rate this one higher than only 5 stars... yes, it's THAT good. I read several reviews and found an awful lot of whining about the vinegar smell, but honestly, I thought it smelled WONDERFUL! Be sure to add some Liquid Smoke... it is the ONLY thing missing from the recipe. For a 4 or 5 LB. pork roast, you'll want to add a couple of tablespoons of liquid smoke. Man oh man, I could eat this stuff all week. Make your favorite cole slaw recipe to top off the pork with and trust me, you will be smiling at the result.

Oh my goodness!  You hit the nail right on the head.  I am from eastern North Carolina  and grew up with pig pickin's.  What a shot of nostalgia with a fraction of the work.  I've made this several times, always with rave reviews.  The only complaint my husband and I have is the vinegary smell for 12 hrs.  But well worth the trade.  Excellent with "Dave's Coleslaw" from here!

The apple vinegar is the key to this recipe. I use a Boston Pork Butt, a cup of apple vinegar, and a 1/2 bottle of Stubbs Marinade. After 6 hours on high in the crock pot, I pull the meat and shred and put back in the pot. I then add a bottle of Doc Pierces BBQ sauce and cook on low for another two hours. It's like a party in your mouth. Very tasty. 5 STARS!!!!

This Yankee girl LOVES this recipe!  I was only acquainted with Carolina BBQ a few years ago and really liked it.  This recipe is perfect.  It is very spicy which I like, but be careful if serving to a crowd - especially like people in Minnesota who seem to prefer things very bland.  Put some of this on a yummy bun, add a little cole slaw and it's an immediate picnic.  Thanks for submitting this recipe!

As suggested by others I added liquid smoke to the cooking liquid. I also added sliced onions (2 small - will add more next time. They retain the vinegar zing and add to the flavor).

The other change I made was reducing the leftover liquid to almost a syrup which really concentrated the flavor then adding it to the pulled pork. Next time I'll add about 1 cup unreduced liquid to the pulled pork, reduce the rest and add to the pulled pork.

way too hot; only used 1/2 of the cayeanne and red peppers &amp; hot sauce &amp; it was still way too spicy.

I am so in love with this recipe.  All the ingredients contribute to it's tangy yumminess.  Make this for a potluck and it will be gone in no time! 

I made this yesterday.  It made this former Eastern Carolinian drool with anticipation and scored well on the West Coast family level.
As good as any I've ever had at a restaurant and being a retired chef, I've had my share.
Great stuff, easy to make, just like "home".

Coming from an eastern Tarheel and one who makes the trek from central VA straight down I-95 to Carolina for the sole purpose of purchasing BBQ,  this recipe is very true to the real deal and brings back many memories of home.  It's the only way to go with homestyle Carolina BBQ!  This is as good as it gets.

I ave this 4 stars because it needs some smoke product added to make it 5 stars. I made 1/2 of the recipe. I used 1 tsp smoked salt instead of regular and also some smoked paprika (about 1/2 t.) and a splash of ponzu to the vinegar and lots of ground pepper. I cooked the pork the first day, then put the shredded meat in a separate bowl from the strained cooking liquid and put them in the fridge overnight so I could skim off the fat and measure out 1 cup (I made 1/2 the recipe) from the clear middle part without fat or the scummy precipitate at the bottom. Then I combined the liquids, nuked it all to start it cooking and mixed it together back in the crockpot. I think I cooked it too long the second time as it tasted better right after I first mixed it than it did 6 hours later. Next time I will add the smoked stuff to the hot sauce mixture instead of to the vinegar on the first day because it lost too much of the flavor during cooking. It really does taste as close to real East Carolina BBQ as you'll get with a slow cooker.

This is my favorite recipe on this site! I love the Carolina style BBQ sandwich with coleslaw. I do vary the cooking time and how long I keep it cooking on Low/High - it just depends on how long I have to let it cook. I also add a few tablespoons of liquid smoke along with the other spices, but those are the only differences. Thank you for posting!! I can't wait for dinner tonight. : )

This is soo easy and yummy!! I used a 2.5 lb boneless pork blade roast, on high in the crock pot for 4 hours. It turned out beautiful. I was trying to shred it and found myself grabbing 'bites' to sample all along the way. Only thing I did differently was add just a few drops of liquid smoke (as per another reviewer saying it needs a ham hock for some smoky flavor), and used white vinegar instead of apple cider (cuz thats all I had). Combined with the recipe on this site for 'Restaurant-Style Cole Slaw I', we have a winning combination. I am so impressed...thank you, thank you!!  

Wow!  We cook dinner almost every night and I have never had a better reaction from my husband.  This is really NC style pulled pork.  If someone told me I could make something this great in my kitchen I would have never believed them in a million years.  Thank you for an awesome recipe.

My family loves this and I've had several requests for the recipe.  It's even better when you add liquid smoke to the sauce.

I had been looking for a good pulled pork recipe that wasn't heavy on BBQ sauce and this was it.  I did read all of the reviews and took it all into account.  For the slow cooker process, I did use apple cider vinegar, 2 tablespoons of hickory liquid smoke, 1 tablespoon of sea salt and pepper.  That cooked on low for 12 hours.  It is true, that for the first little while, there is a strong vinegar smell.  Don't let that discourage you, because as it cooks longer and the juice from the meat mixes with it, it just starts to smell really delicious.  Once it was shredded, I did some adjustments with the spices also, as I didn't want to overdo it with the heat.  I used 2 tablespoons of brown sugar, 1 teaspoon of cayenne pepper, 1 teaspoon of red pepper flakes and 1 tablespoon red hot sauce.  My husband loves the taste of this.  We are looking forward to having it tonight in rolls with cole slaw.

Definitely an Eastern NC BBQ girl.  None of that Lexington **** for me!  This recipe is a revelation.  OF COURSE ideally you smoke it, low, slow, and outside... but if you have a townhouse, this works out okay.  

It does smell like vinegar - but it smells enough like BBQ that we didn't mind at all.  I think that if you have never had this style of barbeque before, you'd definitely notice it.

Only one change - halved the amount of cayenne pepper.  Used Texas Pete as the hot sauce.  

Delicious!  Can't say that enough.

New notes 06Apr2014:  The 2 Tablespoons liquid smoke are a great addition.  Please do NOT use a skin-on pork butt - it's just too fatty for this.  I ended up having to waste a lot of pork because the crock pot was doing some rendering but not enough.

I was born &amp; raise in the Carolinas &amp; this recipe was so close to that pig cooking i remember. My family Loved it! Will add the liquid smoke next time. I think that is all its missing.(the reason I gave it 4 stars) The coleslaw helped calm down the spice and it tasted perfect! I used my slow cooker on high for 6 hrs for a 3.5 lb boneless pork shoulder roast. The apple cider vinegar did not stink up my house, btw. I never noticed it. I think sourkraut smells worse!! Anyways, After I pulled apart the meat &amp; stirred in the sauce mixtures, it was juicy &amp; so delicious!

This is a great way to make pulled pork in the winter time. I really like the bite of Carolina pulled pork, but my husband likes the sweet barbecue sauces of the midwest. I compromised with this recipe. I cooked the pork according to the recipe and then added a cup of Sweet Baby Ray's barbecue sauce to the shredded pork before serving. It was very good and my husband said he would definitely eat this again.

We made this for a tailgate party and it was a hit! We followed other reviewers suggestion to add liquid smoke and it tasted like we had bbq'ed it all day. We are making it again for our next BBQ. Thanks for sharing this recipe!

This was awesome with the exception that it was too hot.  Next time I will leave out the cayenne.  It made the house stink like vinegar but it was definitely worth it.  I was born and raised in NC and it is fairly close to what I grew up eating.  Yum!

Really very good. I used a smaller pork butt (3.5 lbs) so I decreased the vinegar to 1 cup, and put the cooker outside becuase it does smell bad. I wish I would have used liquid smoke in the cooker; next time I will.

OMG...how good!  My husband is a North Carolinian originally and living in Pennsylvania, he always says it's hard to get real Carolina BBQ here.  I made this for him this weekend and he was impressed.  He's asking for it again!

This was really good, great flavor and very moist and tender

i loved the smell while it was cooking. followed the reciepe and it was great. cant wait to make it again

Loved this!  It took care of my Carolina pulled pork craving!  I followed the recipe, although I used a rib-in cut that the butcher recommended.  I found that, when the meat finished cooking and I had shredded it, it was really juicy and tender.  I made the sauce, but kept it separate for those who wanted a more spicy pork.  My choice was to make a sandwich with the pork and some homemade coleslaw and dip the sandwich in the sauce as I ate it.  FABULOUS!

Glorious!!!  I love this recipe, I've made it at least 5 times now and my guests always rave about it.  I love it as a sandwich; pork, coleslaw, on a King's Hawaiian roll, yum!  Yes it smells a little funny cooking and yes it's not quite the same as bbq from a fire but that's the beauty of it.  We all have a slow cooker, no one has a fire pit. :)

I didnt care for this at all, it didnt taste like any carolina bbq I have ever had.

Fantastic.  Two tips: you probably don't need this much salt - it was a bit too much for us.  And I added a heavy dash of liquid smoke - definitely worth it.  My sons asked me to make this for dinner every night, so you know it must be good.

I am from South Carolina and this is just like the BBQ we have back home. I made it for our New Year's meal and it was delicious. I did add 1 TBS liquid smoke as per the other reviewers' suggestion. This one is a keeper!

This recipe is absolutely delicious!!! My husband and I were a little skeptical of the heat at first but this turn out absolutley wonderful!!I did add liquid smoke! I will definelty make this again and again! Thanks so much for recipe!

I live in Eastern North Carolina ... and this is authentic Carolina BBQ!!  Yummy and oh so easy!!  Thanks for submitting the recipe coolmonkshoes  :)

I made this when company came to visit and I got nothing but rave reviews! I only put half the amount of hot sauce that was suggested just because I was scared of overwhelming my guests. Next time I will use the full amount because the kick wasn't strong enough for me with only the half amount. The hardest part of this recipe is shredding the cut of meat. We had enough left overs for another full dinner later in the week. It reheated well too.

I have a different recipe for North Carolina BBQ that I like much better.  In the end, I added regular old bbq sauce (i.e. turning it into something completely different) to this to make it enjoyable.

Without the liquid smoke...4 stars.  With liquid smoke...5 stars all the way.  I made 2 batches with the first following the recipe exactly and the second adding the liquid smoke.  Only one Tbsp is needed.  It is a delightful recipe.  We live in VA...and my husband grew up in NC.  This is dead on bbq.  I will never use a different bbq recipe again.  And, fyi, I didn't mind the smell in the house...and I have the most sensitive of noses.  Perhaps it is because I enjoy the vinegar bbq so much? Yum!

Let me start with I love spicy food.  However I followed the driections closely and found it was way too hot. I did add more brown sugar which calmed it down a bit.

In a word, YUM!  I feel very accomplished having made my first batch of pulled pork/bbq from a pork shoulder!  Recipe was very easy to follow, and I loved the "saucelessness" taste of the meat as I am not a drenched-in-sauce kind of person.  In any case, I used at 3.5 pork shoulder roast and let it cook 10 hours, then sit in the warm crockpot for about 1.5 hours before adding the sauce to it.  Had no cayenne pepper or red pepper flakes, so added a bit more hot sauce.  Will definitely make again!

Overall this is a good recipe, but I had to add some additional seasoning at the end because my family felt it was a little bland.

Have been searching for a restaurant that serves Carolina BBQ in Dallas, Texas . . . you can imagine that I have had very little luck.  Found this recipe - now the best place in Dallas for Carolina BBQ is my kitchen . . . tastes so good!  I added 2 T of liquid smoke as others suggested (Hickory flavor).  Thanks for the recipe!!

I too am from NC and love the BBQ there. Living in Chicago I have to say they have a lot of unique food here, deep dish pizza and beef sandwiches to name a couple but the BBQ is just imported ST. Louise style. Sweet, heavy sauce that smothers the pork rather than enhancing it like NC 'Q. To get that pig pickin' smoke flavor I added smoked paprika to the rub and let set over night in the fridge. Also used an injector to put about half a cup of the apple cider vinegar into the pork shoulder at that time as well. I thought about putting liquid smoke in that also but decided to wait until the final mix to use it if desired. Just a dash is all it needs in my opinion. Sheer bliss in a very much missed comfort food from my youth. I also bring back a bottle of Texas Pete everytime I visit family back in the old north state. Love, love, LOVE this recipe.

Looking for that perfect pulled pork BBQ, I read the reviews on this and tried it.  In my opinion, its good, but not great.  Didnt seem to have much flavor, just bland.  Ill have to keep looking for a better recipe.

This was my first attempt at making Carolina BBQ and this is a great starting recipe! I can't to try out my own idea's the next time I make it! Great recipe!

This is quite good.  I was craving barbecue (impossible to do in Wisconsin in January!) and decided to give this a try.  I added liquid smoke but otherwise followed the recipe.  The meat was very tender, and the liquid smoke is the crowning touch.  We enjoyed this, and it's going in the keeper file.

Excellent Summer pleasure. Only drawback, made it too much and we all got sick of it. Will try making it will chicken just to change it up a bit!

Made this yesterday hoping for left overs for a couple days. Hubby polished this off this afternoon.  With homemade coleslaw you can't go wrong with this recipe.  Easy, delicious and dreamy!!  I ended up using some white sugar instead of the brown sugar and it was pretty good. next time will try the brown sugar. The only thing I did different was I did add chicken stock to the vinegar and I used a 7.5 lb fresh picnic ham (same thing?).

As good as BBQ can be in a slow cooker. Have tried many recipes, and a slow cooker, just doesn't add the same pizazz as a fire.

This recipe is great!!!  As close to North Carolina BBQ as you are going to get.  I made this and put it on mini party rolls for NC pork bbq sliders for a party and everyone loved them!  I make this once a month, have it for dinner and put the leftovers in a large zip lock bag and flatten it out and freeze it.  Any time I want a sandwich, I break a piece off, 2 min in the microwave, add a little red onion, pickle, couple of shots of Franks Red hot or Stubbs BBQ sauce  - perfect!

Fantastic! I took a leap of faith trying this because nice pork is hard to find where I live but I was greatly rewarded for following the recipe and just adding the liquid smoke per other reviewers suggestions. Thank you for sharing this wonderful recipe.

Outstanding! I like pulled pork and I like non-bland food, this was such a good recipe. I think it is easily the best thing I have ever made in a crockpot. Thank you for sharing this! I read through the reviews and, while following the recipe exactly, I also added 2 TBSP of liquid smoke when I added the other ingredients. Seriously, so good ... writing this in the morning and think I may have just another pinch (don't think I can wait til dinner).

I love this recipe. Needless to say I had no leftovers! Thank you!!

This is one of my favorite recipe,I have been looking for a good BBQ recipe this one is just like my mother used to make.

I have made this recipe half a dozen times. It is fabulous! when my son comes to visit, this is the recipe he requests.  We LOVE IT!

My husband adores this recipe! He is from SC :o) This does make your house smell kind of bad while it's cooking but the taste is more than worth it! Followed the recipe exactly except for creole seasoning instead of red pepper and used the recommendation for Texas Pete hot sauce!

My husband is a Eastern Carolina BBQ junkie and now believes I make the best BBQ ever. :)  I did change the recipe a bit though. I used half white vinegar and half apple cider. Then when I was making the sauce I added a splash of apple cider vinegar to punch the vinegar back up since we really love vinegar. Splitting the apple cider with white vinegar at the beginning allows me to add new apple cider vinegar into the sauce without it being overwhelmed with apple cider. I am not really explaining this well, but it is amazing. 

The meat turned out very tender.  We served with bar-b-que sauce.  It tasted very good.   I did have one very negative comment though.  Cooking this meat in the vinegar made the whole house smell bad - really bad. Next time, I'll put the slow cooker in the garage.  

I'm from GA, but I've gotta tell ya. This is some of the best BBQ i've ever made and I actually worked downstairs in the office all day while it was cooking, lol. Thanks for sharing!!!

So easy and so tasty! My 13 year old begged me to make it again. There is no higher praise than being allowed on her short list of approved food items. 

Awesome!  I'm from NC and this is just like you would find in a restaurant.  Better than Smithfield's Chicken and Barbecue and oh so easy to make!

This is the recipe to make if you are a true Eastern North Carolina person.  The vinegar makes the BBQ, so no complaints about the vinegar smell.   I made one small adjustment to make it a little leaner and that was to make it with a 2.5 pd  Pork Lion Roast and removed the fat before I pulled it apart.  Adjust your seasonings accordingly and get that coleslaw ready for your great tasting BBQ.   Of course, now after eating it I wish I had made some more BBQ, but even the 2.5 pound produced enough meat for about 6-7 servings.

I LOVE this recipe. It is great vinegar style BBQ, super easy to make, and has gotten rave reviews every time I have made it. I live in NC where people are used to good BBQ on every corner so if these connoisseurs enjoy this BBQ, you know it must be good. I cut the spices in half after the first time i made it because it was too hot for my taste. I also have used half apple cider vinegar and half white vinegar sometimes when i don't have enough of ACV. It tastes great both ways. I've done it for 12 hours on low or 6 hours on high and it works great both ways. I'm about to make this for a fifth time tomorrow for a BBQ contest at work!

This was delicious but you really need to slow cook it for 8-12 hours, and the odor is really obnoxious. Several residents in our building complained. I promised I wouldn't make it again.

This was delicious!  Exactly what I had in mind; tangy, tender barbecue.  My very picky husband raved.  Plus- it was a piece of cake to make.  I cooked it on high for 5 hours and it was perfect.  I will absolutely make this again.

Very good. I think cooking in vinegar makes a big difference. It's quite spicy, but delicious.

Used a 4 QT slow cooker and while there was ample room I would highly recommend cutting the cider vinegar in half.  There was no need for this much vinegar and during the night it floated the pork butt pushing the lid off.  Used a 5.5 lb pork butt.  In the end the taste was okay.  Made this for my father-in-law who was raised on Carolina BBQ and he enjoyed mroe than I did.

I haven't had anything this good since I left Virginia Beach! This is a tasty pulled pork Carolina bbq sandwich alright. Doesn't get much better than this!

This recipe took me back to my eastern NC roots.  Very good and so easy.  The only change I made was to add 1 T. of liquid smoke.  That gave it the pit cooked flavor I was used to.  Cole slaw and baked beans complete the perfect comfort food meal.

This is a really good Carolina BBQ recipe. I have made several slow cooker recipes for Carolina BBQ, only to end up disappointed. This one was not one of those my husband even liked it and he is a picky eater. I did add a little extra apple vinegar at the end and let it cook for an extra hour after shredding the meat so it could soak up the seasonings. I will definitely be keeping this recipe. Thanks!

I just don't get the amount of vinegar...the smell was so unappealing. I didn't dislike the finished product, but it definitely wasn't something any of us thoroughly enjoyed and I will not make again.

Yummy!  I mixed half of the meat with the sauce and ate the other half with regular bbq sauce for the kids.  Both were delicious.  Will definitely make again.

My entire family loved this one.  I didn't cut down on the spices as some of the other reviewers did since we like spicy foods in my family, but if you are sensitive, you might want to.  We loved it just the way it is.  In fact, I have already cooked up several batches of this and divided into family-sized portions, put in the FoodSaver bags, and froze.  It thaws very well after being frozen and made for an awesome work-night meal.  I highly recommend this one - thank you so much!

Brought me home!  NC BBQ in San Diego, I love it!

i thought this was great and super easy.  will definitely make again when i need to feed a bunch of people with minimal effort.  this was different than your traditional pulled pork...it has a bit of heat and a bit of tang.  ate on an onion bun with a side of seasoned fries.  thanks for the recipe.

Unbelievable! I wish I had found this recipe 22 years ago when I moved from North Carolina to Minnesota! How could you not love the smell of vinegar while this delicacy is cooking? I'm with the others... adding about 5 tablespoons of Liquid Smoke really makes it taste like home!

OK...This Texas BBQ girl was looking for something different. We own a ranch...and BBQ is our thing.  There sat my biggest critics...dad and hubby.  They hated the smell...hated everything about what I was doing.  UNTIL...they took a bite.  They laughed.  Not bad...and told me to give it 5 stars and make it again. These Texas boys were hooked on some "northern" BBQ.  You HAVE to add the liquid smoke...or it isn't worth eating.  I added probably 4 or more tablespoons for a 4 pound pork.  I also made it with white vinegar and cooked on high for 6 hours. Enjoy...even if you're from the BBQ wild west of Texas...it's good!!!!

The best recipe on this site period. Do it. You won't regret it.

This was, quite possibly, the best dinner I have ever made.  I added a tiny dab of liquid smoke when I put the pork in the apple cider vinegar and I didn't have a problem with the smell at all while it cooked.  I loved it!  I can't wait to make it again!

This was very good and had a nice kick at the end.  Delicious with blue cheese and bacon slaw! 

This was fabulous!  I added liquid smoke and didn't have any cayenne...but it turned out to be  exactly what I wanted.  It was so good I was really ashamed to put store bought coleslaw on it.  I'll make homemade next time.  Thanks!

As others have stated, this is delicious but the odor is "really obnoxious"- we have an outside kitchen and place the crock pot outside. If we had to cook it inside, I doubt if I would cook it again.

Fantastic recipe!  I made this for a Sunday gathering and everyone went crazy for it!  I found mine was ready to be strained and pulled apart after 10 &amp; 1/2 hours.  I then added the remaining ingredients and cooked on low for 1 more hour.  I also found that 1 to 1 &amp; 1/2 cups of reserved liquid was enough.  This recipe is very easy to follow and works great for medium sized hungry groups! 

Just cooked a 9-1/2 shoulder for a crowd:  used a large deep roasting pan in the oven at 300.  Substituted balsamic for the cider vinegar.  Just call it Carolina/Virginia/Dakota barbeque I guess.  Deeeeelish and it smelled wonderful all day.

Made this for Easter for the 1st time. Feedback was overwhelmingly positive. I followed the recipe as written, with the following exceptions: (i) I added two (2) tablespoons of Wright's "Applewood" Liquid Smoke. (ii) Rather than pour off the excess liquid, I boiled down the liquid to concentrate the flavor. Rather than serve the pulled pork on buns, I made waffles. I started by dicing a pound of applewood smoked bacon and sauteed the diced bacon in a cast iron skillet until crispy. For each waffle, I sprinkled some of the crispy bacon onto the waffle iron prior to pouring the batter. Onto the bacon waffle, I ladled a generous portion of pulled pork, and covered the pork with cole slaw. Most of the guests ate it open faced; but a few ate it like a taco. It was superb.

Being from the Carolinas, now living in Germany, we have been trying to find a recipe that could give us a little taste of home.  This is it!!!  With a little slaw, Baked beans and hushpuppies, we were at home!  Thanks so much for sharing.

I made this recipe the first time in a slow cooker it was awesome. I recently purchased a electric pressure cooker seared the pork roast on all sides for 5 minutes. I added 3 teaspoons of liquid smoke. Then cook in the pressure cooker for 2hrs. This was beyond awesome, it taste like authentic Carolina barbecue.

Really Good... will definityl make again!

This is my favorite recipe so far!  By far the BEST BBQ I have been able to make!!!

I've made this recipe 2 or 3 times and we love it! I grew up on Bullocks in Durham and Wilbur's in Goldsboro - legendary eastern carolina barbecue restaurants. Made it for my parents and they were impressed. I use boneless country style ribs and serve with a coleslaw recipe from this site (Creamy Cole Slaw or something like that. )  both on a bun of course. I did just notice today that you're supposed to add the brown sugar and other ingredients towards the end.....oops. I always put it all in together at the start and it works :) looking forward to having it tonight!

First off, I put the slow cooker in the garage due to other reviews I had read about the smell, and glad I did. I added the following to the original recipe, Liquid Smoke, Texas Pete's hot sauce and a bit more pepper. Turned out great, very easy to shred.

I made this for a boating outing with friends. They all wanted the recipe and said it was AMAZING and the best they've ever had. I use the Carolina Peppery Sauce with it. A real hit.

My husband is from south carolina. I suprised him one day when he came home from work and smelled that vinegar smell. He was all over this dinner, he said it brought back memories of old time mom and pop diners where they keep this on the back burner for a pork sandwich. I was dubious about the vinegar as I  never used it much for cooking. Expect a strong vinegar scent to permeate the house, but it is quite tasty and even better the next day:)

Best pulled pork I've had and easy to make. I made some modifications due to having a family who does not like "spicy" or strong flavored. I used distilled white vinegar (I know, I know) but the cooking scent and the flavor was more mild. I also left out the cayenne pepper, hot sauce, and crushed red pepper. I used a tad of smokey Hungarian paprika instead.

This came out great. I too added the liquid smoke and loved the flavor. I tasted the pork as I was shredding it and what a big difference after it cooked another hour! I may consider adding more heat next time I make this. I will pair this with my home made coleslaw recipe I found here. 

http://allrecipes.com/recipe/sweet-restaurant-slaw/detail.aspx

See how to make Carolina-style BBQ in your slow cooker.

slow cooker carolina bbq

Prep Time: 15 minutes

Cook Time: 12 hours

Total: 12 hours, 15 minutes

Servings: 10

Author : coolmonkshoes

Ingredients

Instructions

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