Ingredients for Barbecued Carolina Pork
- 3-4 pound boneless pork butt roast
- 1 large onion
- 1/2 cup packed brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup granulated sugar
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons yellow mustard
- 1 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- hamburger buns, for serving
- coleslaw, for serving (optional)
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How to Make Barbecued Carolina Pork
- Quarter 1 large onion and place in the bottom of your crockpot.
- In a bowl, combine 1/2 cup packed brown sugar, 2 tablespoons paprika, 1 tablespoon salt, and 1 teaspoon black pepper. Rub this mixture all over a 3-4 pound pork roast.
- Place the seasoned pork roast on top of the onions in the crockpot.
- In a separate bowl, whisk together 1 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 1/2 teaspoon red pepper flakes, 1/4 cup granulated sugar, 2 tablespoons yellow mustard, 1 teaspoon garlic salt, and 1/4 teaspoon cayenne pepper.
- Mix well until all the flavors are thoroughly blended.
- Drizzle approximately 1/3 of the vinegar mixture over the pork roast.
- Refrigerate the remaining vinegar mixture.
- Cook the pork roast on low for 8-10 hours, or on high for 4-6 hours, or until the pork is fork-tender.
- During the last 30 minutes of cooking, drizzle another 1/3 of the refrigerated vinegar mixture over the pork.
- Remove the cooked pork and onions from the crockpot. Drain any excess liquid.
- Chop or shred the pork and finely chop the onions.
- Serve the shredded pork and chopped onions on hamburger buns.
- For the ultimate flavor explosion, top your pork sandwich with creamy coleslaw (recipe not included) and drizzle with the remaining vinegar mixture.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
41g
Carbs
1g
