Carolina Pulled Pork - it's something I haven't had in quite a while here in Yankeeland, or rather, not anything remotely like the real thing. One time, we went to a "BBQ" restaurant and asked if they started out in the South. The waitress answered, "Yes, of course." Then, just out of curiosity, we asked if she knew what part of the South. Her response? "Wisconsin."
We had some family visiting from NC, so I thought I'd make some Pulled Pork since I didn't think they'd even recognize the stuff served around here. No pressure or anything. :P I figured I didn't need anything tripping myself up, so I went super simple - flavoring with vinegar, tomatoes, some chili pepper flakes, and Worcestershire Sauce. I just threw it all in the slow cooker and headed out to explore Philly with the family. Low heat and long cooking time combined, melting away fat and collagen, making for a moist, tender, and flavorful pulled pork upon our return.
Yield: 8 servings
|2 pounds||pork butt or shoulder, chunked|
|1/4 cup||vinegar||You can also use cider vinegar for a bit of a different flavor.|
|3 tablespoons||Worcestershire sauce|
|1 teaspoon||sugar||Add some more flavor by using brown sugar or molasses instead.|
|1 tablespoon||chili pepper flakes|
|1 teaspoon||black pepper|
- Gather all materials.
- (optional) Brown/sear pork in a pan for additional flavor. (I didn't this time since we were running late, but it'd be nice.)
- Throw all materials into a slow cooker or crock pot.
- Cook until pork falls apart when lifted. It normally happens around 2 hours, but you can certainly leave it in longer. We left it in at least 5 hours this time around.
- Shred pork. It should literally fall apart. Serve with sauce or other BBQ sauce.