Crock-Pot Carolina Barbecue
A flavorful slow-cooker Carolina barbecue featuring tender shredded pork in tangy vinegar sauce, perfect for casual gatherings or weeknight dinners with classic Southern flair.
Ingredients
Instructions
- Trim fat from the pork roast and place it in a 5-quart electric slow cooker.
- Sprinkle the roast with salt, pepper, and crushed red pepper flakes.
- Add sugar and white vinegar to the slow cooker.
- Cook on low for 12 to 14 hours, or on high as a quicker alternative.
- When done, remove the roast from the cooker and place it in a large skillet, reserving the cooking juices.
- Shred or flake the meat, removing any excess fat or gristle.
- Mix the shredded pork with some of the cooking juices and ketchup.
- Simmer the mixture over medium heat until the juices evaporate.
- Serve the barbecue on lightly toasted hamburger buns.
Tips & Substitutions
For a spicier kick, add more crushed red pepper flakes or swap in hot sauce when mixing the shredded pork. If you're short on time, a pork tenderloin can be used instead of a shoulder roast, but adjust cooking time to avoid drying it out. Always taste and adjust seasoning before serving to ensure the perfect balance of flavors.
Serving Suggestions
Serve the Carolina barbecue on lightly toasted hamburger buns for an authentic touch. Pair it with classic sides like coleslaw or baked beans, or for a twist, try it with Sooner Cornbread Salad for a delightful contrast. Don't forget pickles and extra vinegar sauce for those who like it tangy!
Storage & Reheating
Leftover barbecue can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat with a splash of the reserved cooking juices until heated through. Alternatively, you can microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Carolina Barbecue contains roughly 23 calories, with 1g protein, 6g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts like pork tenderloin or even a pork butt, but cooking times may vary. Tenderloin cooks faster, so monitor it closely to avoid drying it out. For the best flavor and texture, stick with shoulder roast or butt if possible.
How do I know when the pork is done cooking?
The pork is done when it easily shreds with a fork and has an internal temperature of at least 195°F to 205°F. This allows the connective tissues to break down, resulting in tender meat. Use a meat thermometer to check for accuracy.
Can I make this recipe ahead of time?
Absolutely! You can prepare it a day or two in advance. Once cooked, let the pork cool completely, then store it in the refrigerator. Reheat it before serving for the best flavor. This method is great for meal prep or parties.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).