Crock Pot Carolina Pulled Pork

Crock Pot Carolina Pulled Pork

1 boneless pork shoulder (4 to 5 lbs).

2 Tbsp. brown sugar

2 tsp. salt

1 tsp. paprika

1/2 tsp. pepper

2 onions, quartered

3/4 cups cider vinegar

4 tsp. Worcestershire sauce

1 Tbsp. sugar

1 Tbsp. crushed red pepper flakes

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. cayenne

1. Cut the roast into quarters.

Mix the brown sugar, salt, paprika and pepper.

Rub over the meat.

Place the onions in the crock pot and set the meat on top.

2. Whisk the remaining ingredients together.

Pour over the roast.

Cook on low 8 hours.

3. Remove the roast from the crock. Cool.

Let the juices cool in the crock. 

When cool, skim the fat off. Discard.

Shred the meat with 2 forks.

4. Take out all but 1 1/2 cups of the juices. Set the rest aside.

Return the shredded meat to the crock pot. 

Turn on low and heat it through - about an hour or so.

Serves on buns.

This makes a lot!

You can save the remaining juices for later - in case the shredded meat seems to get dry.

Carolina Pulled Pork sandwiches are traditionally served with Cole slaw on top of the meat.