Friday, January 11, 2013

East Carolina Pulled-Pork

After Sawyer was born, we were the recipients of the kindness of our amazing church community that has a tradition of bringing home-cooked meals to people during their first few weeks as new parents. TWO WEEKS of food, glorious food from so many lovely people who are willing to lend a hand and serve us from the kindness of their hearts. Every meal was a break from the reality of having to make your own dinner every night.

One of our favorite dishes we received was from our friends Christina and Kevin who made some to-die-for East Carolina BBQ. TK and I are suckers for BBQ of any kind, and this was one of those meals you keep talking about for a few days, even after all the left-overs are eaten up.

We commandeered the recipe post-haste and have made it numerous times over the last almost three years. It's easy, it's's made in a Crock Pot...what's not to love!? As a word to the wise, I'd advise placing your slow cooker in the garage, basement or somewhere where the vinegar smell won't infiltrate your gets pretty intense around the middle of cooking and then wears off. Even if you have to make it in your kitchen though, it's worth any vinegar infiltration.

Basically all you have to do is place the roast in your slow cooker (after removing any excess fat), salt and pepper it and add 1 cup and a half apple cider vinegar to the pot. Cook for 9 hours, then remove and set aside the juices. Shred the pork, removing bone and obvious fat. Save 2 cups of liquid and add to them 1/8 cup brown sugar, 1/8 cup pepper sauce, 2 tsp crushed pepper flakes...and if you like it extra spicy add 2 tsp cayenne pepper.

We serve ours on a roll with coleslaw (and some BBQ sauce on the side if you MUST). Sweet potato fries go well with this glorious pork too. Now get cooking and enjoy!


5-6 lb pork shoulder or butt (bone-in, excess fat removed)
salt and pepper
1 1/2 cups apple cider vinegar
1/8 cup brown sugar
1/8 cup pepper sauce
2 tsp crushed pepper flakes
1 tsp cayenne pepper
Kaiser rolls


1. Salt and pepper pork roast and place in crock pot. Add 1 ½ cups apple cider vinegar and cook on low heat for 9-10 hours. DO NOT OPEN LID.
2. Save 2 cups of juices, and discard any additional liquid. To the saved liquid, add brown sugar, pepper sauce, crushed pepper flakes, and cayenne pepper.
3. Shred pork into crock pot and remove bone. Pour liquid mixture over meat. Stir and simmer before serving.
4. Serve with coleslaw, rolls, and BBQ sauce.

1 comment:

Erika said...

I HATED bbq growing up. Whatever we had in Iowa is not my cup of tea. Then, I moved to eastern North Carolina and tried their bbq. OMG, I was in love. Sooooo, thank you so much for this recipe, I'm going to try it ASAP!