Best Carolina Bbq Crockpot Recipes

SLOW COOKER CAROLINA-STYLE PULLED PORK

Slow Cooker Carolina-Style Pulled Pork image

A moist and tender, slow-cooked pulled pork with a Carolina-style, vinegar based BBQ sauce.

Provided by Christin Mahrlig

Time 8h50m

Number Of Ingredients 18

Ingredients

1 small sweet onion, (chopped)
1 (4 to 6-pound) Boston Butt, (with or without bone)
1 cup apple cider vinegar
3/4 cup ketchup
1/4 cup brown sugar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup apple cider vinegar
3/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

Place chopped onion on bottom of a slow cooker.
Trim excess fat from Boston Butt and place in slow cooker on top of onions.
Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours.
Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes.
Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat.
Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.

Nutrition Facts : Calories 405 kcal, ServingSize 1 serving

CAROLINA-STYLE PORK BARBECUE

Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

EASTERN NC PULLED PORK BBQ IN A CROCK POT

Eastern NC Pulled Pork BBQ in a Crock Pot image

It's the best way to make BBQ short of having a pig pickin'! Eastern NC BBQ done the right way. No tomato in sight! The taste reminds me of Smithfield's, which is the best BBQ in my opinion. This BBQ goes great in a sandwich topped with a scoop of sweet coleslaw, side of hushpuppies, and sweet tea. Mmmmmm. Enjoy!

Provided by 9BallGuy

Categories Lunch/Snacks

Time 12h20m

Yield 18-24 serving(s)

Number Of Ingredients 12

Ingredients

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco(TM)
1 teaspoon salt
1 teaspoon ground black pepper
1 large vidalia onion (or other type of sweet onion)
8 -12 lbs pork shoulder
1 cup white vinegar
1 cup apple cider vinegar
dry rub seasonings (any good one) (optional)

Steps:

Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
Cover with a generous coating of spice rub, if desired.
Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
Cover and cook on low for 8-12 hours.
When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
Serve as sandwich or BBQ plate.
Enjoy!