Slow Cooker North Carolina Pulled Pork
★★★★★ 1 vote5
Ingredients
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1 largepork shoulder butt 5/6 pounds
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FOR THE RUB
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2 Tbspbrown sugar
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2 Tbspsalt
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1 tspcracked black pepper
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2 Tbspgood paprika
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FOR THE MARINADE OR COOKING LIQUID
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1 cred wine vinegar
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3 Tbspworcestershire sauce
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1 1/2 Tbspred pepper flakes
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2 tspsugar
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1 Tbspmustard, spicy brown
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1 Tbspminced garlic
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2 largered onions sliced
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2 largesweet onions sliced
How to Make Slow Cooker North Carolina Pulled Pork
- 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!!:)