Crockpot Carolina Barbecue
"Miss the Tarheel tradition of a pig picking'? Then find yourself a crockpot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen. This Crockpot Carolina Barbecue is simple and guaranteed tender and juicy."
Equipment
- Slow Cooker
Ingredients
- 1 (5 pounds) bone-in pork shoulder roast
- 1 tbsp salt
- Ground black pepper
- 1 1/2 cups apple cider vinegar
- 2 tbsp brown sugar
- 1 1/2 tbsp hot pepper sauce
- 2 tsp cayenne pepper
- 2 tsp crushed red pepper flakes
Instructions
- Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flake into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
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