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Slow Cooker North Carolina Pork Barbecue

Ingredients

  • 3 to 4 pounds Boston butt, pork shoulder or blade roast
  • 2 1/4 cups apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried crushed red pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Directions

  1. Place pork in a slow cooker crock. In a medium bowl, combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper, salt and black pepper. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
  2. Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Shred meat with a fork.
  3. In a small saucepan over medium-high heat, bring remaining vinegar mixture to a boil. Reduce heat to low and simmer 5 minutes. 
  4. Serve pork on buns with sauce and coleslaw.

Serves: 10-12

 

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