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Carolina-Style Pork Barbecue Recipe
Carolina-Style Pork Barbecue Recipe photo by Taste of Home

Carolina-Style Pork Barbecue Recipe

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I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina ‘cue is the best BBQ he has ever eaten! —Kathryn Ransom Williams, Sparks, NV
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 14 servings

Ingredients

  • 1 boneless pork shoulder butt roast (4 to 5 pounds)
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 medium onions, quartered
  • 3/4 cup cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • 14 hamburger buns, split
  • 1-3/4 pounds deli coleslaw

Nutritional Facts

1 sandwich equals 453 calories, 22 g fat (6 g saturated fat), 85 mg cholesterol, 889 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
  2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
  3. Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw. Yield: 14 servings.
Originally published as Carolina-Style Pork Barbecues in Simple & Delicious June/July 2013, p52

Nutritional Facts

1 sandwich equals 453 calories, 22 g fat (6 g saturated fat), 85 mg cholesterol, 889 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein.

Reviews for Carolina-Style Pork Barbecue

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 10, 2014

KATHRYN, My husband is from N Carolina and I've been lectured repeatedly on the different styles of bbq in north and south Carolinas and even the areas (Piedmont, mustard, vinegar, etc.). Have come up with one he likes pretty well, but will try this one on him to see if it is closest to High Point bbq that he grew up with, thank you for the help with picky people! If anyone has a High Point recipe, please send to me at brookeparker@1957@yahoo.com, thanks.

MY REVIEW
Reviewed Jul. 9, 2014

I have made this several times and it is always a big hit. Truly a great pork recipe.

MY REVIEW
Reviewed Jul. 7, 2014

I followed the recipe to a t. I then tripled everything that makes the sauce and cooked on low in a separate pan and had lots of sauce to pour over the pork. Yummy!!!!!

MY REVIEW
Reviewed Jan. 25, 2014

This was a wonderful, flavorful recipe! The red pepper & cayenne add a nice bit of kick but can probably be lessened for a milder flavor. The pulled pork was awesome on some toasted onion rolls. My only question was we wanted a BBQ sauce from the left over juice to top our sandwiches- any suggestions to make that?

MY REVIEW
Reviewed Oct. 15, 2013

BOOM!!!!! Soooo good, the pork barely made it to the buns for sandwiches! My girls ate it in a bowl by itself :)

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