Carolina Pulled Pork (Crockpot)

Did I mention that I’m going on a BBQ tour soon? Well, soon as in a little over a month? It’s going to be a meatapolooza, and I’m getting excited. I generally get my BBQ fix from Podnah’s Pit or my dad. He’s a a grill/smoke master. There’s always BBQ going on at my parents’ house.

I’m not that good. I occasionally throw things on the grill, but it’s just the basics. I don’t get fancy or technical. That’s why throwing a pork shoulder in a crock pot is my kind of BBQ. Toss it in the crock in the morning, turn it on low, come home to a ridiculously delicious smelling house. That is the best. I also have the added fun of thanking Roma for not pulling the crock off the counter. I know she could be capable of it if she ever thought it through [like the time I left steaks on the counter…].

I have no idea how authentic this is to true Carolina style. Regardless, I like it. It’s not really spicy, and while the sauce was tangy up front, it really cooks down over time and is more robust. I’d add more spice next time. Shocking, I know. We made sandwiches with a 3lb roast. I’d say I got at least seven or eight sandwiches out of the deal, piled high with slaw. Lunch just got awesome.

Inspiration: Food.com

Ingredients

• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 2 teaspoons sea salt
• 1 teaspoon fresh cracked pepper
• 3lb pork shoulder
• 1 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 3 teaspoons crushed red pepper flakes
• 2 teaspoons sugar
• 1 tablespoon spicy brown mustard
• 1 tablespoon garlic powder
• 1 teaspoon cayenne powder
• 1 large red onion, quartered
• 1 large yellow onion, quartered

Preparation

Mix together the first four ingredients — brown sugar through cracked pepper — and rub it on all sides of the pork. Wrap it in plastic wrap and set it in the fridge overnight.

In a measuring cup, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne. Set it in the fridge over night if you don’t want to make it up in the morning.

Remove the pork from the fridge. Cut the onions into quarters and layer them on the bottom of the crock pot. Nestle the pork on top of them, and pour the vinegar mixture over the top. Cover with the lid and turn it on low for 8-10 hours. If you want smaller onion chunks, take everything out and shred/chop it on a cutting board before returning to the crock to soak up the sauce. Otherwise, just shred it in the crock.