Growing up in Virginia, Carolina style pulled pork was what we had all the time, and I LOVED it! I have lived in several different places as an adult, but even after being in Texas and St. Louis, no one can convince me that Carolina style isn’t the best type of pulled pork. I have wanted a smoker for some time now, but we haven’t gotten one just yet. I decided to take matters into my own hands and make some delicious pulled pork with my slow cooker, and I sure was happy with the results! I hope you enjoy this Slow Cooker Carolina Style Pulled Pork as much as we did!
Here are some tips for making my Slow Cooker Carolina Style Pulled Pork:
- I recommend using the pork shoulder (also known as pork butt or Boston butt) for pulled pork. This tenders to be the easiest to shred therefore best for “pulling”.
- This recipe can easily be modified to add more or less spice, depending on your taste. I like to go a little heavier on the Cayene, but feel free to omit it completely if you would like.
These are the ingredients that you will need to make this Crock Pot Pulled Pork:
- Pork butt (shoulder)
- Brown sugar
- Smoked paprika
- Garlic powder
- Onion powder
- Cayene pepper
- Apple cider vinegar
- Worcestershire sauce
- Whole grain mustard
I recommend the following products for this Crock Pot Carolina Style Pulled Pork:
I would love to hear what you think of this recipe! Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!
Slow Cooker Carolina Style Pulled Pork
- 2 onions diced
- 3 lb pork butt (shoulder)
- 4 tbsp brown sugar
- 1 tbsp smoked paprika
- 1½ tsp salt
- 1½ tsp garlic powder
- 1½ tsp onion powder
- ½ tsp cayene pepper more or less to taste
- 1½ cup apple cider vinegar
- ¼ cup worcestershire sauce
- 1 tbsp whole grain mustard
- Place the diced onions in the bottom of your slow cooker and then place the pork butt on top of the onions.
- In a small bowl, mix together the brown sugar, paprika, salt, garlic powder, onion powder and cayene pepper. Spread this mixture on top of the pork butt. Pour the vinegar, worcestershire and mustard into the slow cooker. Put the lid on, and cook on low for at least 10 hours, or until the pork can easily be shredded.
- When the pork can easily be shredded, remove it from the slow cooker and shred it into small pieces using two forks. Return the shredded pork to the slow cooker, cover and allow it to cook for 30 more minutes. After 30 minutes, strain the pork and enjoy!
If you like this recipe, you may also like my Instant Pot Carnitas, Pulled Pork Loaded Tater Tots (totchos), or my Slow Cooker Birria.
Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! -Regan
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