Slow Cooker North Carolina Pulled Pork
Rating:
★★★★★ 1 vote
Comments:
Serves:
as much as you want to eat!
Prep:
24 Hr
Cook:
7 Hr
Ingredients
- 1 large
- pork shoulder butt 5/6 pounds
- 2 Tbsp
- brown sugar
- 2 Tbsp
- salt
- 1 tsp
- cracked black pepper
- 2 Tbsp
- good paprika
- 1 c
- red wine vinegar
- 3 Tbsp
- worcestershire sauce
- 1 1/2 Tbsp
- red pepper flakes
- 2 tsp
- sugar
- 1 Tbsp
- mustard, spicy brown
- 1 Tbsp
- minced garlic
- 2 large
- red onions sliced
- 2 large
- sweet onions sliced
FOR THE RUB
FOR THE MARINADE OR COOKING LIQUID
How to Make Slow Cooker North Carolina Pulled Pork
- 1Rinse and pat dry the pork butt.
Generously rub the sugar-paprika-cracked pepper all over the butt and wrap in plastic wrap,refrigerate over night or 24 hours. - 2Set your slow cooker for the time specified and put the onions down first,then the pork butt,then pour the marinade or sauce mixture all over the pork butt and start the cooker.Try not too pick at it if you can hold off!!
- 3When the meat is done,remove and let it rest until you are able to start shredding it,I use the two forks method,you don't get burned and you can get more in your mouth!!! LOL!! The onions and the juices should be be used to keep the meat moist and pairs well on a toasted bun!! Yummy!! Enjoy!!:)
