Carolina-Style Pork Barbecue
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, Nevada
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
Reviews
all i do is add liquid smoke and it makes a huge differance
This is really good! Made it the first time as written, and it was excellent. My only personal caveat is that I don't care for extra spicy ("hot") food. The second time, I omitted the cayenne and cut way back on red pepper flakes. I also added a tablespoon of Wright's Liquid Hickory Smoke (more or less can be added according to one's taste). That gave it the smoky flavor that so many prefer.
I can't fairly rate this. I just want to offer a tidbit...to get the smoked flavor the easy way, you can add liquid smoke to the mix, or soak the meat over night or up to 2 days with one bottle of liquid smoke poured over it, covering tightly with foil. I live in NH, and the most common brand here is Stubb's hickory liquid smoke. There are other brands. It is usually found near condiments and marinades in the grocery store. I havent checked, but I'm sure Amazon probably carries one.
Nice recipe. NC 'que is smoked in a pit over hardwood charcoal. You can call this anything you want, as proven by today's world where saying something is so makes it so, but it is not Eastern NC 'que. Once again, it may be tasty, but it is NOT Eastern NC 'que. Keith Allen got tired of doing this every morning for the last 60 years or so, and closed the only place I know that made this dish properly--Allen and Son in Chapel Hill--unfortunately. You can still get good 'que in Eastern NC, but I think everyone is using manufactured smokers today as it is easier to make a profit running a restaurant that way. Individuals probably do this at home, and there are some businesses that will bring a 55-gallon drum smoker to your house and do a party for you (if you have the funds), but authentic Eastern NC 'que is only made one way--kind of like Champagne has to come from Champagne. Cheers!
Too many ingredients All you need to use is A little liquid smoke ,salt ,and pepper cook in crockpot then make your own NC sauce which you only use once the meat is cooked and chopped
I made this for a tailgate party and several people told me it was the best BBQ/pulled pork they ever had. I don’t use the full amount of red pepper flakes and cayenne because not everyone likes the heat. This recipe is excellent and it’s my go to for pulled pork!
I have to disagree amiably (!)~~ with a comment that this recipe is NOT a traditional NC/SC style BBQ: I was born, reared and fed in NC for over half a century now and most of the relatives and friends I grew up with had neither the time nor inclination to always smoke a ham...but this recipe right here is commonly adapted.... and much easier, but the taste is still superb! THIS IS TRUE ' CUE!! This one just so happens to be absolutely delicious...is easy and can quickly be done to fit the bill for an easy night's supper...or whatever the occasion. One just has to taste it to know how scrumptious!
This recipe was just ok. I agree with another review that true NC pork barbecue should be smoked. The true flavor comes with smoking the shoulder with a bone-in cut. I much prefer the Eastern NC "que" with a simple sauce of white vinegar, a bit of sugar, salt and pepper although with a pinch of red pepper sauce served with Eastern NC style slaw served on the side. Still, the recipe posted is a good one for winter.
Delicious and easy!
Wish we could like it but can't. From Illinois and perhaps that's the problem. Other than the "hotness" the taste is pretty blah.