Crock Pot Eastern Carolina Pork (Printer-Friendly)

Slow-cooked pork with tangy vinegar sauce delivers tender, flavorful Eastern Carolina-style BBQ.

# What You'll Need:

→ Pork and Seasoning

01 - 8 to 10 pounds boneless pork shoulder butt roast
02 - 1/4 cup light brown sugar
03 - 2 tablespoons kosher salt
04 - 1 tablespoon granulated sugar
05 - 1 tablespoon garlic powder
06 - 1 tablespoon mustard powder
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon onion powder
09 - 1 teaspoon black pepper
10 - 1/2 teaspoon red chili flakes
11 - 1/2 teaspoon liquid smoke

→ Sauce

12 - 1 cup apple cider vinegar
13 - 1/4 cup ketchup
14 - 1/4 cup light brown sugar
15 - 1 tablespoon granulated sugar
16 - 1 teaspoon kosher salt
17 - 1/2 teaspoon red chili flakes
18 - 1/4 teaspoon black pepper

# Steps to Follow:

01 - Pat the pork shoulder dry thoroughly with paper towels to remove excess moisture.
02 - Combine light brown sugar, kosher salt, granulated sugar, garlic powder, mustard powder, smoked paprika, onion powder, black pepper, and red chili flakes in a small bowl.
03 - Rub the pork evenly with the seasoning blend, then place it into an 8-quart or larger slow cooker. Pour liquid smoke over the roast.
04 - Cover and cook on low heat for 10 to 12 hours until pork is very tender.
05 - In a small saucepan over medium heat, whisk together apple cider vinegar, ketchup, light brown sugar, granulated sugar, and salt. Cook until sugars dissolve, about 3 minutes, then remove from heat and stir in red chili flakes and black pepper. Allow sauce to cool.
06 - Remove pork from slow cooker and discard excess fat as desired. Shred the pork and chop into smaller pieces.
07 - Return shredded pork to the slow cooker and drizzle with vinegar sauce to taste. Stir well to combine.
08 - Cook on low for an additional hour to allow flavors to meld together.
09 - Serve pulled pork on buns with optional coleslaw and additional vinegar sauce as desired.

# Extra Suggestions:

01 - Using a slow cooker allows the pork to become very tender over a long cooking period without drying out.
02 - Apple cider vinegar enhances the flavor more subtly than white vinegar.
03 - You may discard the pork juices or reserve some to re-moisten leftovers when reheating.

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