Name: Carolina Pulled Pork
Prep time: 5 min
Ingredients: 2-1/2 lbs pork shoulder; Smoky BBQ blend; 1/2 cup cider vinegar for slow cooker (+ additional ½ cup water for pressure cooker , + additional 1 cup water for oven cook ); For serving: pretzel or brioche buns and coleslaw Carolina dipping sauce (optional); 1/2 cup (4 fl oz) cider vinegar; 1/4 cup (2 fl oz) water; 2 tbsp tomato ketchup; 1 tbsp brown sugar; 1/2 tsp red pepper flakes; 1/4 tsp salt; dash of tabasco; to serve: toasted pretzel or brioche bun with sauce and a side of fresh coleslaw.

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:05

30 Ratings

3.57

An all-American classic Carolina Pulled Pork.

Ingredients

2-1/2 lbs pork shoulder
Smoky BBQ blend
1/2 cup cider vinegar for slow cooker (+ additional ½ cup water for pressure cooker, + additional 1 cup water for oven cook)
For serving: pretzel or brioche buns and coleslaw
Carolina dipping sauce (optional)
1/2 cup (4 fl oz) cider vinegar
1/4 cup (2 fl oz) water
2 tbsp tomato ketchup
1 tbsp brown sugar
1/2 tsp red pepper flakes
1/4 tsp salt
dash of tabasco
to serve: toasted pretzel or brioche bun with sauce and a side of fresh coleslaw.

Instructions

Slow Cook: 1) Rub the pork with the Smoky BBQ blend; transfer to the cooker or refrigerate overnight. 2) Add the cider vinegar to the pork. 3) Cover and cook on LOW: 8-10 hours or HIGH: 5 hours. 4) Shred the pork in the cooker using 2 forks. 5) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.
Pressure Cook: 1) Add the cider vinegar and water to the cooker. 2) Cut the pork into 3” x 3” cubes; rub with the Smoky BBQ blend and transfer to cooker. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 90 minutes. 4) Natural Pressure Release for 10 minutes, vent with Quick Pressure Release. 5) Remove the pork and shred using 2 forks; return to the juices in the cooker. 6) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.
Oven Cook: 1) Preheat the oven to 275 degrees F / 150 degrees C. 2) Cut the pork into 3” x 3” cubes; rub with the Smoky BBQ blend and transfer to a large roasting tray. 3) Pour the cider vinegar & water over the pork & spices 4) Cover the tray with aluminum foil (remove after 3 hours cook time) & cook for 4-5 hours until fork tender 5) Check the liquid levels at the 3 hour mark and baste the pork with the juices 6) If needed add another 1/2 cup of water to the tray 7) Remove tray from the oven & shred pork using 2 forks; leave to rest in the juices 8) Mix the sauce ingredients in a jug or use your favorite BBQ sauce.