Skip to content

Hello World KitchenBeta

Slow Cooker Carolina-Style Pulled Pork

A tangy, mustard-and-vinegar-laced pulled pork that slow-cooks to tender perfection. This 'set-it-and-forget-it' recipe requires minimal active time, making it the ultimate batch-cook meal for busy family weeknights.

Slow Cooker Carolina-Style Pulled Pork
Prep 15 min Cook 8h Total 8h 30m Level Easy
Serves 8

Ingredients

Pork and Rub

  • 4.5 lbs Boneless pork shoulder or Boston butt — Trimmed of excess surface fat, cut into two large chunks if necessary to fit
  • 1 tablespoon Smoked paprika
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1.5 tablespoons Kosher salt
  • 1 teaspoon Black pepper — Freshly ground

Carolina BBQ Sauce

  • 1.5 cups Apple cider vinegar
  • 0.5 cup Yellow mustard — Classic yellow mustard works best here
  • 0.33 cup Brown sugar — Packed
  • 2 tablespoons Worcestershire sauce — Ensure gluten-free brand if strictly GF
  • 0.5 teaspoon Cayenne pepper (optional) — Adjust to taste for heat
  • 0.5 teaspoon Red pepper flakes (optional) — Optional for extra kick

Instructions

  1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to create the spice rub.

    ~5 min

  2. Rub the spice mixture evenly all over the pork shoulder, massaging it into the meat.

    ~5 min
    For deeper flavor, you can do this step the night before and store the pork wrapped in the fridge.

  3. Place the seasoned pork into the slow cooker insert.

    ~1 min

  4. In a medium bowl, whisk together the apple cider vinegar, yellow mustard, brown sugar, Worcestershire sauce, cayenne pepper, and red pepper flakes until smooth.

    ~4 min

  5. Pour the sauce mixture over the pork in the slow cooker. Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours), until the meat is very tender and falls apart easily with a fork.

    ~8h
    Cooking on LOW yields the most tender, melt-in-your-mouth texture.

  6. Carefully remove the pork from the slow cooker and transfer it to a large cutting board or bowl. Let it rest for 10-15 minutes.

    ~15 min

  7. While the pork rests, skim any excess fat from the surface of the cooking liquid remaining in the slow cooker.

    ~5 min
    A fat separator works great here, or you can drag a piece of bread across the top to soak up the grease.

  8. Using two forks, shred the pork, discarding any large pieces of gristle or fat. Return the shredded meat to the slow cooker and toss it with the warm, tangy cooking juices.

    ~5 min
    Serve on toasted brioche or hamburger buns with crunchy coleslaw.
Nutrition
420
Calories
42
Protein (g)
12
Carbs (g)
22
Fat (g)
7
Sat. Fat (g)
1
Fiber (g)
10
Sugar (g)
980
Sodium (mg)
135
Cholesterol (mg)
Equipment
  • Slow cooker (6-quart or larger)
  • Small mixing bowl
  • Whisk
  • Two forks for shredding
Tips & Storage
  • Pork shoulder and Boston butt are essentially the same cut and both work perfectly for this recipe due to their marbling.
  • Do not skip skimming the fat from the sauce before returning the shredded pork; shoulder is a fatty cut and the sauce can become greasy if not skimmed.
  • Carolina BBQ sauce is naturally thin and highly acidic compared to tomato-based sauces. This acidity cuts right through the richness of the pork.
  • Serve traditionally on a soft white bun topped with a generous scoop of sweet and creamy coleslaw.
  • Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe zip-top bag with some of its juices for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Tags
american batch cooking bbq carolina-style comfort food crockpot dairy_free dairy-free easy gluten_free gluten-free meal prep mustard nut_free pork sandwiches set-it-and-forget-it slow cooker southern summer tangy vinegar-based weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

You Might Also Like