Carolina-Style Pork Barbecue
Total TimePrep: 30 min. Cook: 6 hours
- 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
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
- 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.
- 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.
Nutrition Facts1 sandwich: 453 calories, 22g fat (6g saturated fat), 85mg cholesterol, 889mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 27g protein.
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Dec 9, 2018
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!
Feb 2, 2018
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!
Jul 31, 2017
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.
May 30, 2017
Delicious and easy!
May 29, 2017
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.
May 24, 2017
While this is a delicious recipe, it in no way or form represents BBQ from NC or SC. This would more accurately be described as pulled pork with a really great sauce. Authentic BBQ MUST be smoked. With that said, I got a fantastic deal on pork loin and needed a recipe that would work with a lean cut of meat and this fit the bill. Overall a very good recipe. Thanks Kathryn!
Dec 4, 2016
I like spicy..and sweet together. This prep does it all !! And anything left over, if ANY, will be good the next day. This is a great recipe !
Oct 6, 2016
Simple, fast, delicious!
Aug 14, 2016
My store had boston butts on sale so I was looking for a new recipe to try. This Carolina style barbecue was what I tried and it was delicious! I cut back on the hot pepper flakes and cayenne since some had said it was too spicy but when I shredded it I went back and added more then heated it for another hour. Served it with 9 day slaw another TOH recipe that was great!
Jul 15, 2016
Perfectly juicy and tender! I would highly recommend this recipe. The only change I made was to take the recommendation of a previous reviewer and cut back on the red pepper flakes and cayenne (my children and grandma can't tolerate too much heat, though if my husband and I were the only ones eating it, I would go with the full amount called for in the recipe). Two thumbs WAY up!