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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Ingredients
- 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
Directions
-
Place onions in slow cooker.
-
Combine the rest of the spice rub ingredients and rub onto pork roast. Place rubbed roast into the slow cooker.
-
Whisk together sauce ingredients. Drizzle half over the roast. Cover and refrigerate the rest.
-
Cook roast and onions on low for 10 hours or on high for 6 hours.
-
Remove meat and onion, debone, remove fat (optional), and shred pork.
-
Serve on warmed onion buns and drizzle with reserved sauce.
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