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Tender Slow Cooker Pulled Pork Recipe with Tangy Carolina BBQ Sauce

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A simple and satisfying slow cooker pulled pork recipe featuring a tangy Carolina BBQ sauce that balances smoky, sweet, and tangy flavors. Perfect for easy weeknight dinners or gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), bone-in or boneless
  • 1/2 cup yellow mustard (120 ml)
  • 3/4 cup apple cider vinegar (180 ml)
  • 1/3 cup brown sugar, packed (65 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon smoked paprika (7 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 1/2 teaspoons kosher salt (9 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup water (120 ml)
  • 1/2 cup apple juice or apple cider (120 ml, optional)

Instructions

  1. Trim and season the pork: Remove any overly thick chunks of fat from the pork shoulder. Pat dry with paper towels. Mix garlic powder, onion powder, salt, black pepper, smoked paprika, and red pepper flakes in a small bowl. Rub this seasoning blend all over the pork, pressing it in well. (10 minutes)
  2. Prepare the Carolina BBQ sauce: In a separate bowl, whisk together yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, apple juice, and water. Taste and adjust sweetness or tanginess if desired. (5 minutes)
  3. Place pork in slow cooker: Set slow cooker on low. Place seasoned pork shoulder inside, fat side up if it has a fat cap. Pour the prepared BBQ sauce evenly over the pork. (5 minutes)
  4. Cook low and slow: Cover and cook on low for 8 to 10 hours, or until pork easily shreds with a fork. (8–10 hours)
  5. Shred the pork: Transfer pork to a large bowl or cutting board. Using two forks or tongs, shred the meat into bite-sized pieces, discarding large chunks of fat or bone. Pour some slow cooker juices over the shredded pork to keep it moist. (10 minutes)
  6. Final sauce adjustment: Taste the shredded pork and sauce mixture. Stir in more apple cider vinegar, brown sugar, or mustard if desired. (2 minutes)
  7. Serve or keep warm: Serve immediately on buns, over rice, or with favorite sides. Keep warm in slow cooker on ‘keep warm’ mode or transfer to a covered dish if not serving right away.

Notes

Let the pork rest for 10 minutes before shredding to retain juices. Avoid lifting the slow cooker lid during cooking to maintain temperature. If sauce is too wet after shredding, simmer it briefly on stovetop to thicken. For gluten-free, use gluten-free Worcestershire sauce or coconut aminos. For a leaner cut, pork loin can be used but will be less tender and juicy.

Nutrition

Keywords: pulled pork, slow cooker, Carolina BBQ sauce, BBQ, pork shoulder, easy dinner, comfort food, slow cooker recipe

Find it online: https://katedishes.com/tender-slow-cooker-pulled-pork-recipe-with-tangy-carolina-bbq-sauce-easy-and-best/