Eastern NC Pulled Pork and BBQ Sauce
Nothing says “southern” like good BBQ, and this Eastern NC Slow Cooker Pork and BBQ Sauce is a flavorful way to enjoy this regional favorite!
Servings: 8 servings
Equipment
Ingredients
- 1 fresh pork shoulder or use a boston butt
- Kosher salt
For the sauce
- 1 cup distilled white vinegar
- 1 cup apple cider vinegar
- 1 teaspoon Texas Pete hot sauce or more to taste
- 2 tablespoons sugar whatever you have on hand
- 2 teaspoons crushed red pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine all sauce ingredients in a medium bowl. Put sauce in a squeeze bottle or other container and allow it to sit for at least 24-48 hours for the best flavor. You can also make larger batches, as this keeps well. There is no need to refrigerate the sauce.
- Place pork shoulder in the crockpot and sprinkle lightly with kosher salt. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until meat easily shreds with two forks.
- Remove the pork from the slow cooker and shred or chop, whichever you prefer. Top with BBQ sauce. Serve straight up or on buns. Be sure to serve with extra sauce on the side!
Notes
- Be sure to plan ahead - the sauce needs at least 24 hours to blend the flavors.
Nutrition
Calories: 230kcal | Carbohydrates: 4g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 419mg | Potassium: 508mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
