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.
Ingredients
- 1 approx. 7 to 8 pounds fresh pork shoulder (pork butt, Boston butt, or shoulder)
- 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.
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