I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.

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Recipe Summary

prep:
15 mins
cook:
9 hrs
total:
9 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat slow cooker on Low for 15 minutes.

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  • Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.

  • Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.

Nutrition Facts

209 calories; protein 19.7g 39% DV; carbohydrates 17.8g 6% DV; fat 6.4g 10% DV; cholesterol 56.8mg 19% DV; sodium 265.1mg 11% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2015
I added about 1.5 tsp of liquid smoke to the recipe and used apple cider vinegar instead of wine vinegar. It was really tasty and easy. Read More
(20)

Most helpful critical review

Rating: 3 stars
07/12/2017
Very easy and the meat was nice and tender but it just didn't have much flavor. I won't make it again unless I make some modifications. Read More
(2)
31 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/02/2015
I added about 1.5 tsp of liquid smoke to the recipe and used apple cider vinegar instead of wine vinegar. It was really tasty and easy. Read More
(20)
Rating: 5 stars
03/11/2015
I took the advice of the previous reviewer and added liquid smoke and replaced the red wine vinegar with Apple cider vinegar. However I only added about a teaspoon of the liquid smoke (I'm not a big fan of it) and I browned the pork on all sides in a pan with extra virgin olive oil. It turned out REALLY good, especially if you add Sweet Baby Ray Honey BBQ sauce to the sandwich. Read More
(15)
Rating: 5 stars
08/21/2014
Easy delicious. Loved the vinegar tang and that there wasn't a lot of tomato taste - different than most pulled pork Read More
(8)
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Rating: 4 stars
07/28/2016
I made this recipe on a whim because I had all the ingredients for it. My husband likes the fact it's tangy and sweet, but not too sweet. I don't tend to like slow-cooker pulled pork because it's too wet for me, but everyone else liked it fine. We've eaten it for several meals now. It makes quite a lot. Read More
(4)
Rating: 4 stars
03/13/2015
I made it as written. The pork came out very tender but lacked flavor. It could be partially because I used more than 2 pounds of meat. I am considering making more vinegar based "sauce" to add to our sandwiches like you would find at a true NC picnic. Read More
(3)
Rating: 3 stars
07/12/2017
Very easy and the meat was nice and tender but it just didn't have much flavor. I won't make it again unless I make some modifications. Read More
(2)
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Rating: 5 stars
10/16/2017
very easy and tasty to boot Read More
(2)
Rating: 5 stars
07/18/2017
Very easy to make great Carolina vinegar taste I substituted the wine vinegar with apple cider vinegar turned out very good. Read More
(2)
Rating: 2 stars
03/01/2019
No self respecting tarheel puts ketchup in NC BBQ. Mix a cup of applecider vinegar and a cup of white vinegar, with 1/4 cup brown sugar, a teaspoon of cayenne and a teaspoon of red pepper flakes. Also a tsp of salt and pepper. Put it all in a mason jar and shake well. Refrigerate for at least 24 hours and shake it every time you open the fridge. Cook your Boston butt for about six hours on low and when fork tender take it out and shred it. Put back in the cooker with a good wetting of the sauce, about half, then cook two more hours on low. Sprinkle the sauce on the meat you'll use to serve and heat in a frying pan. That's NC BBQ. Read More
(1)