Slow Cooker North Carolina Pulled Pork

Slow Cooker North Carolina Pulled Pork

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Eddie Szczerba


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


★★★★★ 1 vote

as much as you want to eat!
24 Hr
7 Hr


  • 1 large
    pork shoulder butt 5/6 pounds

  • 2 Tbsp
    brown sugar
  • 2 Tbsp
  • 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
  • 1 Tbsp
    mustard, spicy brown
  • 1 Tbsp
    minced garlic
  • 2 large
    red onions sliced
  • 2 large
    sweet onions sliced

How to Make Slow Cooker North Carolina Pulled Pork


  1. 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.
  2. 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!!
  3. 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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About Slow Cooker North Carolina Pulled Pork

Course/Dish: Pork
Hashtag: #DEEELISH

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