When you think of pulled pork sandwiches, you probably think of pulled pork tossed in a sweet and smoky tomato based sauce. However, there are many more styles of BBQ that are equally delicious, and one of our favorites is this Carolina-style vinegar based sauce that is used as a mop while cooking, and as a finishing sauce. The tangy and slightly spicy flavor is a wonderful match to the rich pork flavor of a pulled pork shoulder. This recipe is written to use a slow cooker, but you can also adapt this recipe to a smoker, if you would like. Let us know what your favorite BBQ style is and if you have any tweaks to this recipe in the comments below.
- 3-4 lb LGCM Boneless Pork Shoulder
- 1.5 cup Cider Vinegar
- 2 Tbsp Brown Sugar (dark is preferable)
- 1 Tbsp Salt
- 2 tsp Worcestershire Sauce
- 2 tsp Tabasco (or your favorite hot sauce)
- 1 tsp Crushed Red Pepper
- 1 tsp Black Pepper
Liberally season the pork shoulder roast with salt and pepper. Pour enough water to cover the bottom into your slow cooker, then place the pork shoulder in the slow cooker.
Mix together the remaining ingredients to make your Carolina BBQ Mop and Sauce. Set half aside for serving. Brush the meat with the sauce, then close the slow cooker and cook on low for 8 hours, brushing the meat with the sauce every 2 hours, if possible.
Once the pork is tender, remove the pork from the slow cooker, and add it to a large bowl. Use two forks to pull apart the pork, then add the pulled pork back to the slow cooker, and mix with the cooking juices.
Serve the pulled pork on top of a bun with creamy coleslaw, and the reserved sauce dripped on top. Enjoy!