Carolina Pulled Pork

Each summer, my husband and I pasture-raise around a dozen hogs on our small family farm, so you could say I know a thing or two about pork recipes. Slow-cooked pulled pork is one of my all-time favorites because it uses pork shoulder, which is my favorite cut of pork. When cooked just right, this tasty cut of meat is tender, moist and shreds easily.

Since I make pulled pork so often, I love to try different recipe variations, but this Carolina pulled pork recipe is a constant. Not only is it easy to make thanks to the slow cooker, but it is tangy, spicy and full of delicious pork flavor. Use it on sandwiches, serve a heaping pile with your favorite coleslaw, or freeze it for another day. I’m sure it will become one of your favorite slow-cooker pork recipes.

What is Carolina pulled pork?

Carolina pulled pork starts with a pork shoulder that’s been rubbed with spices, and which is then slow-cooked or smoked and mopped with a tangy vinegar-based sauce while it cooks. That mop sauce sometimes includes tomato or ketchup, but true East Carolina-style barbecue does not.

When it comes to other meaty barbecue recipes, variations abound, from the different cuts of meat to the wood used in the smoker to the many regional barbecue sauces. As for the meat, the options include brisket, beef ribs, pork ribs, pulled pork or burnt ends—and that’s just the beginning! Sauces range from sweet and smoky Kansas City-style to thin and tangy Memphis-style.

Carolina Pulled Pork Ingredients

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• Pork: This pulled pork recipe calls for a boneless pork shoulder or butt (sometimes called Boston butt) roast. (Psst: Both of these cuts refer to the front shoulder and leg of the pig, not the rear end!) The even marbling of this cut of pork makes it ideal for cooking low and slow.
• Onions: You can use nearly any type of onion in this recipe, but we recommend using white or yellow onions.
• Pork rub: Our sweet and savory spice rub made from brown sugar, salt, paprika and pepper gives the pork an extra hit of flavor.
• Carolina barbecue sauce: Make this tangy sauce with cider vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic salt, ground mustard and cayenne pepper. It has a good balance of acid, umami, salt, spice and sweetness.
• Hamburger buns and coleslaw: This is how you want to serve Carolina pulled pork: on a bun, piled with coleslaw, with a lot of napkins. You can buy premade coleslaw or make a creamy slaw yourself.

Directions

Step 1: Give the pork a good rub

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Cut the pork shoulder butt roast into quarters. In a small bowl, mix the brown sugar, salt, paprika, and pepper.

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Rub the spice rub all over the meat, then place the pork and onions in a 5-quart slow cooker.

Step 2: Make the barbecue sauce

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In a small bowl, whisk the cider vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic salt, ground mustard and cayenne pepper.

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Pour the sauce over the roast.

Editor’s Tip: Some like it hot, but if you’re not one of them, consider reducing the crushed red pepper flakes and cayenne pepper in this sauce by half.

Step 3: Slow-cook the pork

Cook the pork, covered, on low for six to eight hours or until the meat is tender.

Step 4: Shred the pork

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Remove the roast from the slow cooker and let it cool slightly. Reserve 1-1/2 cups of the cooking juices and discard the remaining juices. Skim the fat from the reserved juices.

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Shred the pork with two forks. Return the pork and the reserved juices to the slow cooker and heat them through.

Editor’s Tip: My favorite method for shredding pork is using two forks to gently pull the meat apart. Cooked correctly, the pork should shred quite easily and won’t require much, if any, pressure to tear it apart. You can also use your hands!

Step 5: Serve the pork

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Serve the pulled pork on the buns with coleslaw.

Editor’s Tip: You can serve the coleslaw on top of the pork or on the side. When it’s on the bun, the crunch and dressing add great texture and flavor to the sandwich as a whole.

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Recipe Variations

• Make pulled pork in a Dutch oven: If you don’t have a slow cooker, you can easily make Dutch-oven pulled pork on the stovetop. Add the dry-rubbed pork to the Dutch oven, followed by the sauce, bring it to a boil, then reduce the heat to low and simmer it, covered until the meat is tender, three to four hours. If the liquid level seems low as it cooks, add low-sodium chicken or vegetable broth to keep the pork from drying out.
• Make Carolina pulled pork in the oven: To make this recipe in your oven, follow the directions for the Dutch oven above, but cover and cook the pork in a 300°F oven for three to four hours or until the meat is tender.
• Make Carolina pulled pork in an Instant Pot: In your Instant Pot, follow the recipe as described above, then add everything to your Instant Pot. Cover and lock the pot, then cook the pork on high pressure for 60 minutes. Once the time is up, allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. You’ll have pulled pork sandwiches in just under an hour.
• Try another pulled pork flavor: Variety is the spice of life, and just by changing the spices and a few other ingredients you can get an entirely different flavor profile for pulled pork. Our slow-cooker pulled pork recipes range from Korean-style to Italian to Caribbean-influenced.

How to Store Carolina Pulled Pork

If you’re lucky enough to have leftovers, store any remaining pulled pork in an airtight container in the refrigerator.

How long does Carolina pulled pork last?

When stored properly in the fridge, Carolina pulled pork lasts up to four days. For longer storage, freeze it for up to three months. You can reheat pulled pork in a slow cooker, oven, microwave or on the stovetop.

Can you freeze Carolina pulled pork?

Pulled pork recipes like this one make a lot of servings. Because pulled pork doesn’t last that long in the fridge, your best bet is to freeze most of the leftovers. To freeze, allow the pulled pork to cool completely. Then, transfer it to a freezer bag or other freezer-safe container. Remove as much air as possible to prevent the formation of ice crystals and freezer burn. Label the containers and freeze the pork for up to three months. Allow frozen pulled pork to thaw overnight in the refrigerator before reheating it.

How do you reheat Carolina pulled pork?

You have several options when it comes to reheating pulled pork:

• Reheat in a slow cooker: If you have the time, transfer the leftovers to a slow cooker with a splash of liquid and cook them on low for one to two hours or until the temperature reaches 165°.
• Reheat in an oven: You can also spread the pulled pork into a roasting pan, cover it with foil, and reheat it at 225° for 30 to 45 minutes or until it is heated through.
• Reheat on a stovetop: To reheat pulled pork on the stovetop, transfer it to a large sauce pot with a splash of liquid and heat it over medium heat for 15 to 20 minutes or until it’s heated through.
• Reheat in a microwave: Transfer leftover pulled pork to a microwave-safe dish, add a splash of liquid, cover and cook for two minutes or until it’s heated through.

Carolina Pulled Pork Tips

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How do you serve Carolina pulled pork?

The most common way to serve Carolina pulled pork is on a hearty bun. However, it’s just as tasty served on a plate with plenty of delicious barbecue side dishes. You can also make pulled pork tacos and quesadillas, make nachos by throwing the pork on top of tortilla chips with cheese, make sliders by adding a sauce, or make pulled pork pizza with jalapenos and smoked cheddar.

What else can you serve with Carolina pulled pork?

You definitely need to serve your pulled pork with honey mustard coleslaw or one of our other crunchiest coleslaw recipes. We always serve our pulled pork sandwiches with a generous spoonful of baked beans. (Full disclosure: I tend to heat a can of our favorite store-bought baked beans, but there’s no reason you couldn’t make your baked beans from scratch.) Other tasty sides include potato chips, a big fruit salad or dill pickles.