Slow Cooker Carolina BBQ

May 11, 2023May 11, 20230 1

Juicy and delicious Slow Cooker Carolina BBQ Pork recipe

by The Chefin BBQ

Prep

10 min

Cook

8 hours

Ready In

8 hours 10 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

296

Sugar

Fat

18g

Slow Cooker Carolina BBQ Pork is a popular dish in the Southern United States, particularly in North and South Carolina. It's known for its tender and succulent texture, as well as its sweet and tangy flavor profile. This recipe is incredibly easy to make in a slow cooker, allowing the pork to cook low and slow for hours until it's fall-apart tender. It's perfect for a summer barbecue or a cozy winter meal.

Instructions

1.	Rub the salt and black pepper onto the pork and place it in the slow cooker.
2.	In a small bowl, whisk together the apple cider vinegar, brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes.
3.	Pour the mixture over the pork, making sure to coat it well.
4.	Cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is tender and falls apart easily.
5.	Shred the pork with a fork and toss it in the remaining sauce before serving.

PROS

This Slow Cooker Carolina BBQ Pork is incredibly tender and flavorful, with a perfect balance of sweet and spicy.

It’s a great recipe for feeding a crowd or meal prepping for the week.

CONS

This recipe requires a slow cooker and takes several hours to cook, so it may not be the best option for a quick weeknight meal.

The pork may also be high in fat and calories, depending on the cut you choose.

HEALTH & BENEFITS

Pork is a good source of protein and essential vitamins and minerals, including iron, zinc, and vitamin B12.
However, if you’re looking for a leaner option, you may want to choose a different cut of pork or use a leaner protein source.

	1 bone-in pork shoulder roast
	1 tablespoon salt
	ground black pepper
	1 1/2 cups apple cider vinegar
	2 tablespoons brown sugar
	1 1/2 tablespoons hot pepper sauce
	2 teaspoons cayenne pepper
	2 teaspoons crushed red pepper flakes