Slow Cooker North Carolina Pulled Pork
This is a classic North Carolina pulled pork for the slow cooker. Instead of a sweet, thick barbecue sauce, the pork is served with a hot and spicy apple cider vinegar sauce.
When it comes to pulled pork, North Carolina style stands out for its tangy, spicy vinegar sauce. Unlike thick, sweet barbecue sauces, this version uses a zippy apple cider vinegar blend that seeps into every bite, keeping the pork juicy and full of flavor.
The slow cooker makes this classic even easier—just season your pork shoulder, let it cook until fall-apart tender, and toss with the bold, peppery sauce. Serve with coleslaw and dill pickles for that true Southern experience. Whether it’s game day or a casual weekend meal, this pulled pork never fails to impress.
What You’ll Like About This Dish
Bold, tangy flavor. The vinegar sauce sets this apart from traditional sweet barbecue pulled pork.
Easy and hands-off. The slow cooker does all the work, making this perfect for entertaining or busy days.
Authentic Southern taste. Serve with classic sides for a true North Carolina experience.
Ingredient Notes
- Pork shoulder (Boston butt or pork butt): Well-marbled and perfect for shredding after slow cooking.
- Apple cider vinegar: Essential for authentic North Carolina flavor—gives the sauce its trademark tang.
- Hot sauce: Use your favorite brand (like Texas Pete’s or Frank’s) for heat and depth.
- Crushed red pepper flakes: Adds a spicy kick; adjust to taste.
- Ground red pepper: Used for seasoning the roast before cooking.
- Black pepper: For extra bite in the sauce.
- Kosher salt: Brings out the flavors in both the pork and sauce.
- Water: Keeps the pork moist during cooking.
Steps to Make Slow Cooker North Carolina Pulled Pork
- Sprinkle pork shoulder with ground red pepper.
- Place the roast in the slow cooker with 1/2 cup of water.
- Cover and cook on low for 8 to 10 hours, until pork is very tender.
- Drain and discard excess liquid.
- In a saucepan, combine vinegar, hot sauce, crushed red pepper, black pepper, and salt. Bring to a boil, then remove from heat.
- Chop, shred, or slice the pork.
- Return pork to slow cooker and add 2–3 tablespoons of vinegar sauce (or to taste). Heat through.
- Serve hot with extra sauce on the side.
Tips for Success
- Trim excess fat from the pork shoulder if desired, but leave some for flavor and moisture.
- For spicier pork, increase the amount of crushed red pepper in the sauce.
- If you like a smokier flavor, add a dash of smoked paprika to the vinegar sauce.
- Toss the pork with just enough sauce to moisten, then serve extra at the table.
- Let the pork rest before shredding so it’s easier to handle and stays juicy.
Recipe Variations
- Milder version: Reduce the hot sauce and red pepper flakes for a less spicy sauce.
- Sweeter sauce: Stir in 1 to 2 tablespoons of brown sugar with the vinegar.
- Sandwich style: Serve pulled pork piled high on soft buns with coleslaw.
- Eastern NC style: Use only vinegar, salt, and pepper for a simpler, sharper sauce.
- Smoky twist: Add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke.
Serving Suggestions
- Serve on sandwich buns with creamy coleslaw.
- Pair with dill pickle slices and potato chips.
- Add baked beans or Southern-style greens on the side.
- Top with extra vinegar sauce for more tang.
- Offer classic barbecue sauce for guests who prefer it sweet.
How to Store
Refrigerate: Store leftover pulled pork and sauce in separate airtight containers in the fridge for up to 4 days.
Freeze: Place cooled pulled pork in freezer bags or containers and freeze for up to 3 months.
Reheat: Warm gently on the stove or in the microwave, adding a splash of sauce or water to keep the pork moist.
Slow Cooker North Carolina Pulled Pork
Ingredients
- 1 pork shoulder, or Boston Butt, about 8 pounds
- Ground red pepper
- 1 3/4 cups apple cider vinegar
- 1 tablespoon hot sauce, such as Texas Pete’s or Frank’s
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 3/4 teaspoon kosher salt
Instructions
- Sprinkle the pork roast with the ground red pepper.
- Place the roast in the slow cooker with about 1/2 cup of water and cook for 8 to 10 hours or until very tender. Drain thoroughly and discard excess liquids.
- In a saucepan, combine the vinegar, hot sauce, crushed red pepper, black pepper, and kosher salt. Place the saucepan over medium heat and bring to a boil. Remove from the heat and set aside.
- Chop, shred, or slice the tender cooked pork.
- Return the pork to the slow cooker and add 2 to 3 tablespoons of the vinegar sauce, or to taste. Heat the pork until hot and keep warm until ready to serve.
- Serve with the vinegar sauce and your favorite barbecue side dishes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
