Classic Eastern North Carolina Barbecue

By • April 30, 2013 0 Comments

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Author Notes: In North Carolina, barbecue is a noun, not a verb. Enjoy the sweet, spicy, vinegar-ness of this classic Eastern North Carolina pulled pork recipe.ohrista

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Serves 6

Spice Rub

  • 2 onions, quartered
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 4-6 lb pork shoulder

Sauce

  • 3/4 cup cider vinegar
  • 4 teaspoons worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  1. Place onions in slow cooker.
  2. Combine the rest of the spice rub ingredients and rub onto pork roast. Place rubbed roast into the slow cooker.
  3. Whisk together sauce ingredients. Drizzle half over the roast. Cover and refrigerate the rest.
  4. Cook roast and onions on low for 10 hours or on high for 6 hours.
  5. Remove meat and onion, debone, remove fat (optional), and shred pork.
  6. Serve on warmed onion buns and drizzle with reserved sauce.

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