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North Carolina Pork Bar-B-Q


This North Carolina pulled pork barbecue is flavored with a smoky vinegar based barbecue sauce. Serve it with Carolina Slaw  on toasted buns.


  • 1 fresh pork shoulder roast or pork butt
  • 2 cups cider vinegar
  • 1/3 cup brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons butter, melted
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons crushed red pepper
  • 2 tsp. black pepper
  • liquid smoke
  • more vinegar, as needed


Cook meat in large crockpot for 8 to 10 hours on LOW or until meat is very tender and falling from the bone.

Discard bones and excess fat. Shred pork with 2 forks or chop.

In a saucepan, combine the vinegar,  brown sugar, ketchup, melted butter, Worcestershire sauce, crushed red pepper, and black pepper. Bring to a simmer and cook, stirring, until sugar is dissolved.

Add 1 cup of the vinegar sauce mixture to the pork, along with 1  tablespoon of liquid smoke for each 2 pounds of meat.

Taste and adjust seasonings. Cover and cook on LOW for 1 more hour.

Serve mounded on toasted buns with Carolina Slaw and pass the remaining vinegar sauce.

More Pulled Pork Recipes:

Crockpot Pulled Pork

Pulled Pork Sandwiches

Pulled Pork Barbecue

Crockpot Pork Shoulder for Pulled Pork Sandwiches

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