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.
Equipment
- Slow cooker (6-quart or larger)
- Small mixing bowl
- Whisk
- Two forks for shredding
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
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 (opt.) | Adjust to taste for heat |
| 0.5 teaspoon | Red pepper flakes (opt.) | Optional for extra kick |
Instructions
-
In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to create the spice rub.
~5 min -
Rub the spice mixture evenly all over the pork shoulder, massaging it into the meat.
~5 minFor deeper flavor, you can do this step the night before and store the pork wrapped in the fridge. -
Place the seasoned pork into the slow cooker insert.
~1 min -
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 -
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.
~8hCooking on LOW yields the most tender, melt-in-your-mouth texture. -
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 -
While the pork rests, skim any excess fat from the surface of the cooking liquid remaining in the slow cooker.
~5 minA fat separator works great here, or you can drag a piece of bread across the top to soak up the grease. -
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 minServe on toasted brioche or hamburger buns with crunchy coleslaw.
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.