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Old 09-04-2015, 04:32 PM   #1
Charski
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Slow-cooker Carolina-style Pulled Pork

Char's Carolina-style Pulled Pork in the Slow Cooker

1 5-pound, bone-in, pork butt/shoulder roast
1 tablespoon salt
1 tablespoon freshly-ground black pepper
2 cups apple cider vinegar
2 tablespoons liquid smoke
1 onion, chopped coarsely
6 whole cloves garlic

2 tablespoons brown sugar substitute
1.5 tablespoons hot pepper sauce (Tabasco, Louisiana Hot Sauce, Frank's, or similar)
2 teaspoons cayenne pepper
2 teaspoons red pepper flakes

Score the fat on the top of the roast with a sharp knife. Season roast all over with the salt and pepper.

Place the chopped onion and garlic cloves in the bottom of a slow cooker. Put the roast on top of the aromatics. Mix together the vinegar and the liquid smoke and pour around the roast. Cook on the Low setting (should be about 200*) for 12 hours.

When the roast is done, lift it to a platter to cool. To the liquid in the slow cooker, add the hot sauce, cayenne, pepper flakes and brown sugar substitute. Mix well.

When cool enough to handle, remove the excess fat and bones from the roast and shred. You can do this by hand, with two forks, or the easiest way - in a Kitchenaid or other powerfull stand mixer with the paddle blade attached. Cut the pork into large chunks, then fill the bowl of the mixer 1/3 to 1/2 full and turn to the lowest setting - the paddle with shred the meat for you!

Add the shredded pork back to the liquid in the pan and mix completely. Delicious served with coleslaw.

My DH gives this a hearty 5 stars - he lived in N. Carolina many years back and says this recipe is exactly what he remembers the pulled pork there tasting like. He's been missing this vinegar-based taste!

Warning - the vinegar smell can be strong when this starts cooking so use some ventilation if it bothers you, or cook outdoors overnight in a protected spot.
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Old 09-04-2015, 06:57 PM   #2
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Ohhhhh...that sounds so yummy Charski! I love pulled pork! Can't wait to try this. Thanks for sharing!
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Old 09-05-2015, 05:13 PM   #3
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I want some!
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Old 09-05-2015, 11:37 PM   #4
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It's some goooood stuff - had it last night with coleslaw and an ear of corn, slathered first in pesto then rolled in Parm cheese and nuked til tender. What a feast!
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Old 09-06-2015, 12:01 AM   #5
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This sounds so good, and is on my "must try" list. Thanks!
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Old 09-06-2015, 10:26 AM   #6
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It makes a lot - we're gonna eat it again tonight, then portion it up and freeze it.

I had that recipe for a while before trying it - now I know that in the dead of winter, when I want a smoky-tasting pulled pork - the crockpot is my friend!
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Old 09-06-2015, 10:40 AM   #7
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I'm going to try this one. I love pulled pork, but DH doesn't like so much. Maybe it's the way I've been making it.
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Old 09-06-2015, 11:51 AM   #8
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Maria, I had never tried the Carolina style (vinegar based) before and I really like it a lot. You could always add any regular BBQ sauce you like to it, but man I love the flavor of the stuff.
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Old 09-07-2015, 10:13 AM   #9
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Thanks Char. I was wondering whether it was served with or without BBQ sauce.
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Old 09-07-2015, 10:29 AM   #10
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I actually followed the recipe (LOL!) but wanted more of the vinegar sauce so I just made up a batch of it using the same ingredients cited in the recipe. Nuked it til just simmering, then cooled. It took a couple days for it to "mellow" so that it didn't knock you over with vinegar fumes, but then it was really good to add a splash to the pork on the plate!

It's very liquid though, not like a thick tomato-based BBQ sauce.
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Old 09-07-2015, 11:46 AM   #11
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Char...have you ever tried this recipe in your pressure cooker?
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Old 09-07-2015, 12:25 PM   #12
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I haven't Pam, I just made it the other day for the first time in the slow cooker but I sure THOUGHT about it in the PC - don't see why it wouldn't work just fine! I'm thinking maybe 60 minutes at high pressure? I'd look up other pork shoulder recipes for the PC first just to get a sense of the timing that has been used.
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Old 09-08-2015, 08:42 AM   #13
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Thanks, Char. I thought so...just wondered if you had tried it. I will definitely make this soon. I LOVE my electronic pressure cooker...use it 2 to 3 times a week. Thanks for the recipe.
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Old 09-08-2015, 10:48 AM   #14
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I'm sure gonna try it next time, Pam!

If you do try it - post on here your results, OK?
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Old 09-08-2015, 12:50 PM   #15
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I'm sure gonna try it next time, Pam!

If you do try it - post on here your results, OK?
Will do...
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Old 09-21-2015, 11:24 PM   #16
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What do you thinkthis would be like using a pork loin instead of a shoulder? It's a leaner cut so thought I'd ask if anyone has any experience.
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Old 09-21-2015, 11:41 PM   #17
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It will be much more dry. You need a fatty cut to keep it nice and moist and flavorful, IMHO.
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Old 09-22-2015, 06:05 AM   #18
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I made this mistake. I was making a different long, slow-cooked pork dish and I had some loin. I used it instead of the butt. It was very dry. I was able to salvage it by pouring water in the finished product and dousing it with G. Hughes barbecue sauce. But I don't recommend using loin.
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Old 09-22-2015, 07:25 AM   #19
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What if it was pressure cooked instead of slow cooked?
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Old 09-22-2015, 12:17 PM   #20
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What if it was pressure cooked instead of slow cooked?
You mean loin? Still no. It just doesn't have enough fat to hold up to that type of cooking, in my experience. Loin needs a roast ,with a meat thermometer to get it to just the right temp, and then taken out.

Charski, this recipe looks like a winner! Thanks for posting- I will be giving this a try this winter. The leftovers would be great with beans, cooked with that bone. Yum!
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Old 09-22-2015, 04:29 PM   #21
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Yeah, I still wouldn't use loin unless it was all I had and I wasn't too worried about the dryness outcome. It makes it hard to swallow though, literally!

I have my pork shoulder in the PC as we speak. MAN it smells SOOOOOO good in here! I did season it with some smoked salt and used some ancho chile powder instead of pepper, browned it good on both sides, then added one onion, chopped, and a handful of garlic cloves, chopped, to the bottom, put the roast on it and poured the cider vinegar and liquid smoke on it. Set it for 70 minutes on High power. It should be done in a couple minutes here - then I'll let the pressure drop naturally before I open it up.

Gotta whup up some coleslaw too - coleslaw mix, a little cilantro, chopped onion, garlic and onion powders, mayo, celery seed, a little juice from our bread & butter pickled jalapenos, and a can of drained pineapple tidbits. You can omit the last if you're not doing maintenance but it sure adds a nice flavor.
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Old 09-22-2015, 08:16 PM   #22
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The pork turned out REALLLLLY well - will do it in the PC from now on. Perfectly tender, yet still had a little "pull" to it. 70 minutes was just right.
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Old 09-23-2015, 09:51 AM   #23
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Ok, Char, YUM!!! Glad to know that you like it better in the pc. Gotta go shopping for pork, now. Thanks for the recipe.....in fact...thanks for ALL your recipes. 😊
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Old 09-23-2015, 05:17 PM   #24
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I love making this recipe but I'm lazy and I like to use the Walmart deboned pork they package for Carnitas. It's already deboned and trimed of most of the fat.
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Old 09-23-2015, 07:33 PM   #25
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Ok, Char, YUM!!! Glad to know that you like it better in the pc. Gotta go shopping for pork, now. Thanks for the recipe.....in fact...thanks for ALL your recipes. 😊
Aw, thanks, Pam - you're so sweet! We just ate the pork and coleslaw again for dinner and it's BETTER today than last night, of course.

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I love making this recipe but I'm lazy and I like to use the Walmart deboned pork they package for Carnitas. It's already deboned and trimed of most of the fat.
LOL Gwen! Hey, take ya a shortcut where ya can! It's just that the pork shoulders here have been on sale at .89/pound so it's hard to pass that up - plus, cooking it whole, then let it cool til you can shred it, makes it pretty easy anyway. LOVE the stuff.
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Old 09-24-2015, 07:33 AM   #26
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Wow, that is a great price. I haven't seen pork shoulder at that price in years. You'd think with the gas prices down the way they are we'd start to see food prices coming down a little but so far around here that hasn't been the case.

They aren't at all shy about raising prices and blaming it on fuel costs.
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Old 09-24-2015, 10:38 AM   #27
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I grew up on the best barbecue ever in eastern NC. My granddaddy had a barbecue place where he smoked the whole pigs for 24 hours over hardwood coals in a cinder block smoke house. He stirred crispy bits of the fatty skin into the chopped meat and seasoned it well with eastern NC vinegar sauce made with peppers he grew out behind the pit house. Yours sounds like it might just be the stand-in for that that I have been looking for! Will be trying this within the week.
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Old 09-24-2015, 03:30 PM   #28
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Diana, my DH lived in NC and he says this is as close to NC pulled pork as can be, according to his memory anyway, LOL! He loves this.

He did ask me to add a little more liquid smoke next time, which I will do. Otherwise he found it perfect.
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Old 09-28-2015, 10:08 AM   #29
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Sounds great Char, guess I'll have to pull out my pc and try it that way. Speaking of pork loin, the only way that I'll eat it is to have them "cube" it and fry in a pan or make a pot of pork and gravy. Other than that, I'm a real fan of boston butts. Was in town the other day and decided to just stop and buy a couple pds of bbq which I don't think that I've ever done. $8.95 a pound, tht I would lose my teeth but then again when you factor in all the costs there are to getting a pd of bbq in a container for the business, probably a fair price. We've just always bbq'ed out at T'giving, putting up 50 lbs or I'll smoke one on the grill for a couple of hrs and finish in the oven.

On some thread we were talking about homemade bbq sauces and how long they would last in the fridge. I make my reg sugary sauce for my fellas and I've tweaked it to make some for myself. Just used the last of mine last night and I had a date on it of 4/8, so it does last a long time, have never had any go bad.
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Old 09-28-2015, 11:07 AM   #30
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The only way I'll cook a pork loin is either ovenroasted with a digital thermometer so I know when it's done, or on the rotisserie.

Otherwise, like you, we prefer the fattier cuts that stay moist and juicy!
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