Crock Pot Eastern Carolina Pork

This Crock Pot Eastern Carolina Pulled Pork recipe delivers tender pulled pork sandwiches with that unmistakable tangy vinegar flavor that defines Eastern Carolina BBQ. It’s perfect for slow cooking all day, requiring little hands on time but rewarding you with deep, rich flavors that shine through each bite. If you love BBQ that’s a little different from the usual sweet and smoky, this is going to become a new favorite.

I first made this during a family gathering trying to recreate the flavors I grew up with in Southeast Virginia. Now it’s what everyone asks for when summer rolls around because it tastes like a trip home wrapped in a sandwich.

Ingredients

• Boneless pork shoulder butt roast: choose a roast with some fat marbling to keep it juicy during the long cook
• Light brown sugar: adds mild sweetness to balance the tang of vinegar
• Kosher salt: helps bring all the flavors together and seasons deeply
• Garlic powder: enhances savory notes in the pork rub
• Mustard powder: contributes a subtle warmth to the seasoning
• Smoked paprika: provides a smoky depth reminiscent of traditional BBQ pits
• Onion powder: adds a subtle underlying sweetness
• Black pepper: for that essential mild heat
• Liquid smoke: optional but adds a smoky aroma without needing a smoker
• Apple cider vinegar: key ingredient for the signature tangy sauce, better than plain white vinegar for complexity
• Ketchup: adds richness and balances the acidity without tasting like ketchup
• Granulated sugar: works with brown sugar to soften the sharpness of vinegar
• Red chili flakes: just a touch for heat, customizable depending on your spice tolerance

Instructions

Sear and Season the Pork:

Pat the pork dry thoroughly with paper towels. This helps the seasoning stick better and encourages browning if you want to sear before slow cooking though it’s optional. Mix together brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper in a bowl. Rub the mixture all over the pork, covering it evenly.

Place and Add Liquid Smoke:

Put the seasoned pork into an 8 quart or larger slow cooker. Pour the liquid smoke over the top for smoky flavor. No extra liquid is necessary because the pork fat will render and create its own cooking liquid.

Cook Low and Slow:

Cover the slow cooker and cook on low for 10 to 12 hours. The long cook time breaks down the tough fibers making the meat irresistibly tender.

Make the Vinegar Sauce:

While the pork cooks, combine apple cider vinegar, ketchup, granulated sugar, brown sugar, and salt in a small sauce pot over medium heat. Whisk continuously until the sugars and salt dissolve completely, around three minutes. Remove from heat and stir in red chili flakes and black pepper. Set aside to cool to room temperature.

Shred and Mix:

Once cooked, remove the pork and discard excess fat if you like. Reserve some of the cooking juices for reheating later or to keep the pork moist. Shred the pork and chop into smaller pieces. Return the shredded pork to the slow cooker.

Add Sauce and Warm:

Drizzle as much vinegar sauce as you prefer over the pork. Stir gently to combine. Cover and cook on low for another hour allowing the flavors to meld perfectly.

Serve:

Serve on buns with optional coleslaw and extra sauce on the side.

The magic of this recipe is the balance between tangy vinegar and subtle sweetness complemented by smoky and spicy notes. Apple cider vinegar is my favorite because it brings a milder tang than white vinegar and works beautifully with the pork’s richness. I remember the first time I surprised my family with the vinegar sauce they thought I had marinated it for hours! It’s that good.

Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to three days. Use the reserved cooking juices to moisten the pork before reheating to keep it juicy. You can freeze the pork and sauce separately in freezer safe containers for up to three months. Thaw overnight in the fridge before reheating slowly in the slow cooker or on the stovetop.

Ingredient Substitutions

If you don’t have liquid smoke you can skip it or add a dash of smoked paprika instead for some smoky flavor without overwhelming the dish. White vinegar can replace apple cider vinegar in a pinch, but be prepared for a sharper, less nuanced flavor. You can substitute ketchup with tomato paste mixed with a little sugar to maintain the sweet and tangy balance.

Serving Suggestions

Serve the pulled pork on toasted buns with classic Southern coleslaw for crunch and creaminess. Add traditional sides like macaroni salad, baked beans, corn on the cob, or mac and cheese for a complete BBQ meal. Leftover pulled pork also makes fantastic tacos or loaded nachos when reheated with extra sauce.

Enjoy these tangy pulled pork sandwiches warm with coleslaw and extra sauce. They’re perfect for summer gatherings or meal prep.

Common Recipe Questions

→ Can I skip chopping the pork after cooking?

Yes, chopping is optional. Chopping helps hold the sauce better and offers a traditional texture, but pulled or shredded pork also works well.

→ What ingredients create the vinegar-based sauce?

The sauce combines apple cider vinegar, ketchup, brown and granulated sugar, salt, chili flakes, and pepper, cooked until dissolved for balanced tang and sweetness.

→ Is additional liquid needed in the slow cooker?

No extra liquid is required as the pork's natural juices and a bit of liquid smoke create enough moisture during cooking.

→ How long should the pork cook?

Cook on low for 10-12 hours until very tender, then stir in sauce and cook an additional hour for deep flavor melding.

→ What are suggested side dishes for this pork?

Classic sides include coleslaw, macaroni salad, baked beans, potato salad, corn on the cob, and mac and cheese.

→ How should leftovers be stored and reheated?

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat with reserved cooking juices to retain moisture.