Rating: 4.5 stars 4.6
612 Ratings
  • 5 star values: 459
  • 4 star values: 107
  • 3 star values: 32
  • 2 star values: 10
  • 1 star values: 4

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Recipe Summary

prep:
15 mins
cook:
12 hrs
total:
12 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

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  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Sandwich option

Scoop pork onto a white bun and garnish liberally with your favorite coleslaw.

Nutrition Facts

293 calories; protein 27.6g; carbohydrates 3.6g; fat 17.3g; cholesterol 90.5mg; sodium 775.5mg. Full Nutrition
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