Crock Pot Eastern Carolina Pork (Printer-Friendly Version)

Slow cooked pork infused with tangy vinegar and smoky spices, perfect for savory sandwiches.

# Ingredients Needed:

→ Pork

01 - 8 to 10-pound boneless pork shoulder butt roast

→ Dry Rub

02 - 1/4 cup light brown sugar
03 - 2 tablespoons kosher salt
04 - 1 tablespoon garlic powder
05 - 1 tablespoon mustard powder
06 - 1 tablespoon smoked paprika
07 - 1 tablespoon onion powder
08 - 1 tablespoon finely ground black pepper

→ Additional Flavoring

09 - 2 teaspoons liquid smoke (optional)

→ Sauce

10 - 1 cup apple cider vinegar
11 - 1/2 cup ketchup
12 - 1/4 cup packed dark brown sugar
13 - 1/4 cup granulated sugar
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon red chili flakes
16 - 1/2 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - Pat the pork shoulder dry with paper towels. Combine brown sugar, kosher salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper in a small bowl and mix thoroughly. Rub the seasoning all over the pork, ensuring full coverage.
02 - Place the seasoned pork into an 8-quart or larger slow cooker. Pour liquid smoke over the meat if using. Cover and cook on low heat for 10 to 12 hours until the pork is very tender.
03 - While the pork cooks, combine apple cider vinegar, ketchup, brown sugar, granulated sugar, and salt in a small saucepan over medium heat. Whisk constantly until sugars and salt dissolve, about 3 minutes. Remove from heat, then stir in red chili flakes and black pepper. Let cool.
04 - Remove the pork from the slow cooker and discard excess fat as desired. Reserve some cooking juices if preferred to moisten later. Shred the pork, then chop into smaller pieces for texture. Return the meat to the slow cooker.
05 - Drizzle desired amount of the cooled vinegar sauce over the shredded pork and stir to combine. Cover and cook on low for an additional one hour to integrate flavors.
06 - Serve immediately on sandwich buns, optionally topped with coleslaw and additional sauce.

# Helpful Hints:

01 - No additional liquid is needed in the slow cooker as the pork releases sufficient juices during cooking.
02 - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months and reheated with reserved cooking liquid to maintain moisture.

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