Crock Pot Eastern Carolina Pork

This Crock Pot Eastern Carolina Pulled Pork captures the tangy, vinegary flavor that defines Eastern Carolina BBQ with minimal fuss. Cooking the pork slowly in the Crock Pot ensures a tender, juicy roast that soaks up the vibrant, slightly spicy vinegar sauce. This recipe brings a true taste of the Southeast right into your kitchen with very little hands on time.

I first made this for a family gathering and was amazed by how the pork absorbed the flavors from the sauce and spices. Now it's a regular request for Sunday dinners.

Ingredients

• Boneless pork shoulder butt roast: a well marbled roast adds juiciness and tenderness do not trim all the fat when slow cooking as it keeps the meat moist
• Light brown sugar: balances the tanginess of the vinegar with gentle sweetness
• Kosher salt: essential for seasoning the meat and bringing out flavors
• Garlic powder: adds depth and a subtle savory note
• Mustard powder: pockets of mild heat that boost complexity
• Smoked paprika: imparts smoky undertones reminiscent of outdoor BBQ Spanish variety is ideal if you can find it
• Onion powder: rounds out the rub with sweet sharpness
• Black pepper: provides mild heat and aroma
• Liquid smoke: optional but gives a smoky flavor as if the pork was smoked outdoors
• Apple cider vinegar: preferable over white vinegar for a mellow and fruity acidity
• Ketchup: adds sweetness and a touch of umami without overpowering
• Granulated sugar: works with brown sugar to soften the vinegar’s bite
• Red chili flakes: adds a gentle kick, adjustable to your heat tolerance

Instructions

Sear the Pork:

Pat the pork dry thoroughly with paper towels to ensure the rub sticks well and to encourage a good crust. Rub the roast all over with the brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper mixture. This forms a flavorful crust that develops a rich depth during cooking.

Set up the Crock Pot:

Place the pork roast into an 8 quart or larger slow cooker. Pour liquid smoke over the meat if using, spreading evenly. Do not add any other liquids as the pork fat will render and create enough moisture for slow cooking. Optionally, a can of Coke or Dr Pepper can be added for subtle sweetness.

Slow Cook Low and Slow:

Cover the slow cooker then cook on low for 10 to 12 hours until the pork is very tender and falling apart. The low and slow approach breaks down the connective tissue without drying out the pork delivering that perfect pulled texture.

Make the Vinegar Sauce:

While the pork simmers combine apple cider vinegar, ketchup, both sugars, and salt in a small saucepan over medium heat. Whisk constantly until sugar and salt dissolve just about 3 minutes. Remove from heat and stir in red chili flakes and more black pepper. Let this cool on the counter to meld the flavors.

Shred and Chop the Pork:

Carefully remove the pork roast from the Crock Pot. Drain off excess fat but save some of the cooking liquid for moisture if you like. Shred the meat with forks then chop it into bite sized pieces to better hold onto the sauce.

Combine and Simmer:

Return the chopped pork to the slow cooker. Drizzle some of the vinegar sauce on top according to taste and stir well to combine. Let this cook on low for an additional hour so the flavors really absorb.

Serve the Sandwiches:

Pile the tangy pulled pork onto fresh buns topping with classic coleslaw if you like. Serve with traditional Southern sides like baked beans, mac and cheese, or corn on the cob to round out the meal.

I especially love the tang of apple cider vinegar in this dish. It brings such a bright punch that cuts through the richness of the pork perfectly. Growing up near North Carolina, these sandwiches remind me of summer family cookouts where everyone gathered around for seconds and jokes under the sun.

Storage Tips

Store pulled pork in an airtight container in the refrigerator for up to three days. To freeze, portion it out and seal well to avoid freezer burn. To reheat, warm gently in the slow cooker with a splash of reserved juices or water to keep it moist.

Ingredient Substitutions

If you don’t have liquid smoke a bit of smoked paprika helps deepen flavor. White vinegar can replace apple cider vinegar but expect a sharper taste. Feel free to swap ketchup with tomato paste mixed with a pinch of sugar for a less sugary sauce. Adjust chili flakes based on your heat preference.

Serving Suggestions

Serve piled high on soft hamburger buns with crunchy coleslaw for balance. Traditional Southern sides like mac and cheese, baked beans, or potato salad make perfect companions. For a lighter option, a fresh green salad and roasted vegetables also pair nicely.

This Eastern Carolina pulled pork is simple to make and delivers bright tangy flavor with minimal hands on effort. Leftovers reheat well and the dish freezes nicely for quick meals.

Common Questions About Recipes

→ Do I need to chop the pork after cooking?

Chopping is optional but recommended for texture and better sauce absorption, especially for this style of pork.

→ What type of vinegar works best for the sauce?

Apple cider vinegar is preferred for its mellow acidity, though white vinegar can be used if necessary.

→ Is additional liquid required for slow cooking?

No extra liquid is needed; the pork releases its own juices that keep it moist throughout cooking.

→ How long should the pork cook in the Crock Pot?

Cook on low for 10–12 hours until the pork is tender enough to shred easily.

→ What sides complement this pork preparation?

Traditional accompaniments include coleslaw, baked beans, macaroni salad, potato salad, and corn on the cob.

→ How can leftovers be stored and reheated?

Store in the fridge up to 3 days or freeze up to 3 months. Reheat gently with reserved cooking juices to maintain moisture.