Slow Cooker North Carolina Pulled Pork

Name: Slow Cooker North Carolina Pulled Pork
Prep time: 24 h
Cook time: 7 h
Total time: 7 h
Yield: as much as you want to eat!
Ingredients: 1 large pork shoulder butt 5/6 pounds; FOR THE RUB; 2 Tbsp brown sugar; 2 Tbsp salt; 1 tsp cracked black pepper; 2 Tbsp good paprika; FOR THE MARINADE OR COOKING LIQUID; 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

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By Eddie Szczerba
@chefed60

a little time involved but so worth the effort!!!

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

as much as you want to eat!

Prep:

24 Hr

Cook:

7 Hr

Ingredients

1 large

pork shoulder butt 5/6 pounds
FOR THE RUB
2 Tbsp

brown sugar
2 Tbsp

salt
1 tsp

cracked black pepper
2 Tbsp

good paprika
FOR THE MARINADE OR COOKING LIQUID
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
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How to Make Slow Cooker North Carolina Pulled Pork

Step-by-Step

Rinse 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.
Set 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!!
When 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!!:)

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