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Prepare to have your mouth water with this easy Carolina BBQ Pulled Pork recipe that delivers smoky, tangy, finger-licking perfection. Featuring dry rubbed pork butt slowly braised to perfection in the slow cooker, and doused in tangy NC barbecue sauce. Learn all the real deal secrets to juicy, unbelievably flavorful BBQ and get ready to sink your teeth into the juiciest, most succulently flavorful meat – all with minimal effort required.
“This is the BEST pulled pork ever and the tangy Carolina sauce makes it even better!! I’ve made this many times and always get compliments on it!!”
– KAREN
Update: This recipe was originally published in June 2014. I made updates to the article below to include more information about making nc bbq pulled pork at home.
Hi friends! Picture jazz hands over here. Because, today’s recipe just so happens to be one of my all time favorite barbecue recipes in all the land.
So, if you are looking for some epic Carolina BBQ goodness, you have come to the right place. Because sweet, savory, tangy, and subtly spicy NC bbq pulled pork is what I’m delivering today. Oh, and this recipe just so happens to be outrageously easy to make thanks to the trust crockpot or slow cooker.
Table of Contents
About this Carolina pulled pork recipe
This Carolina pulled pork recipe features pork butt generously rubbed with a sweet and spicy dry mix and effortlessly slow cooked in the crock pot until it’s ludicrously tender and perfectly succulent. Smothered in the most delicious, silky smooth, sweet and tangy Carolina-style BBQ sauce, this pork legitimately checks ALL the boxes.
It’s lick your fingers clean, bodacious NC BBQ at it’s finest, my friends! And, it’s all yours for the taking WITHOUT even breaking a sweat. Hooray! I hope you’re ready to crush all those summer barbecue goals, because that’s exactly what you’ll do with this NC style barbecue pork!
If you’re looking for more delicious pork recipes, be sure to try these fan-favorites next: Jerk Pork, Pork in Apricot Sauce, Hoisin Pork Chops, and Udon Pork
Why you’ll love this recipe!
- This Carolina style pulled pork is ultra flavorful thanks to the sweet and spicy dry rub as well as the quick browning on the stovetop.
- It’s terrifically tender AND ridiculously easy to prepare thanks to braising in the trusty slow cooker.
- And, this carolina pulled pork in the crockpot is dripping in the most magnificent carolina BBQ sauce that is OH-SO simple to prepare. I’m talking 5 ingredients and 15 minutes type of easy to prepare!
Ingredients for NC BBQ Pulled Pork
Before you start shopping for this North Carolina BBQ pork crockpot recipe, below is a summary of all the ingredients, along with some grocery shopping tips:
- Pork Butt or Pork Shoulder: Select a pork butt or pork shoulder roast that’s around 3 to 4 pounds. And, look for one that is well marbled throughout. For the best juicy southern pulled pork flavor, choose a bone-in pork shoulder or pork butt.
- BBQ Dry Rub: A combination of sweet brown sugar, smoky paprika, aromatic garlic powder, mild onion powder, kosher salt, and ground black pepper all provide robust flavors.
- Oil: You’ll need a high-heat, neutral oil to sear and brown the pork butt on the stove before adding it to the slow cooker. This step is entirely optional, but recommended for the best flavor.
- Beer or Broth: A bottle of good beer keeps the nc bbq pulled pork nice and tender by creating a moist heat cooking environment in the crock pot. But, feel free to swap in chicken broth.
- Apple Cider Vinegar: Adding a touch of ACV to the braising liquid in the slow cooker provides that signature tangy flavor. Be sure to use an unfiltered brand for the most robust apple flavor.
- Liquid Smoke: Just one tablespoon of liquid smoke is all you need to recreate that concentrated smoky barbecue flavor. All without the hassle of smoking on a smoker or cooking on an outdoor charcoal grill.
- Carolina Barbecue Sauce: You’re obviously free to use any barbecue sauce you and your family love. However, if you’re looking for NC Carolina style pulled pork, you’ll want to use the best Carolina barbecue sauce in all the land.
Recipe variations
- Eastern North Carolina Style – Switch out my carolina BBQ sauce for a vinegar-based bbq sauce made with no tomatoes. And, instead of tossing the shredded pork with the sauce, serve the bbq sauce on the side.
- Lexington Style – Add some chili pepper flakes to the barbecue sauce to approximate a Lexington bbq sauce.
- South Carolina Mustard Style – Swap the NC bbq sauce for distinctive, mustard-based South Carolina bbq sauce.
- BBQ Pulled Pork Sandwiches – Pile this slow cooker pulled NC pork on a toasted fluffy brioche bun and top it with this spiced coleslaw to create the most epic barbecue sandwich.
- Fruity BBQ Pulled Pork: Give this recipe a majorly delicious fruity twist by tossing your shredded pork with peach barbecue sauce or strawberry barbecue seasoning sauce.
- Alabama Barbecue Pork: Keep it southern, but give your pork some Alabama love by using white Alabama barbecue sauce instead.
- Dr Pepper Pork – Swap out the Carolina style sauce and toss your shredded pork with bbq sauce dr pepper for a delicious tangy and sweet soda twist.
How to make NC Pulled Pork in Slow Cooker
- Rub Pork. First, pat the pork butt thoroughly dry with paper towels. Then, sprinkle half of the dry rub on top of the pork and massage the seasonings into the pork. Next, flip the pork butt over and rub the other side with the barbecue seasonings.
- Optional, but Recommended – Marinate. For the most flavor, tightly wrap the pork butt in plastic wrap before placing it into a baking pan. Then, transfer the pork butt to the fridge and let it marinate for at least an hour, but preferably overnight. Then, remove and discard plastic wrap.
- Brown Pork Butt. Heat a little oil in a dutch oven or large cast iron skillet and brown the pork on all sides. Once it’s seared all over, transfer the browned pork butt to the crockpot or slow cooker, with the fat cap facing you.
- Slow Cook Pork. Pour the beer, vinegar, and liquid smoke into the crock pot with the pork. Next, cover the slow cooker. Set it to low and cook, until the pork is very fork tender and reaches an internal temperature of 195-degrees Fahrenheit. Be sure to flip the pork over once or twice during cooking. (Note: You want to go over the traditional 165-degree mark when you are making pulled pork, but don’t go over 200-degrees.)
- Rest Pork. Remove the slow cooked pork butt from the crock pot and place it onto a clean work surface. Next, tent it lightly with aluminum and let it rest for at least 30 minutes.
- Optional – Strain Cooking Liquid. If you’re looking for truly juicy pulled pork, dump the cooking liquid from the crock pot into a fine mesh strainer placed over a bowl. Set the liquid aside.
- Pull Pork. Once the meat is cool, use two forks to shred or “pull” the pork apart into long shreds.
Expert tips for success!
- Let the pork butt marinate in the dry rub. Wrapping the rubbed pork butt in plastic wrap and allowing it to rest in the refrigerator overnight is NOT required. But, it is recommended for the most flavorful carolina pulled pork in the crockpot. As well, step 2, browning the pork before adding it to the slow cooker is NOT required. However, it is recommended as it adds a great deal of flavor!
- Make it to taste. If you don’t like a lot of tang in your BBQ sauce, reduce the apple cider vinegar in the BBQ sauce to 2/3 of a cup.
- For the most flavor and to ensure moist, juicy Easy Carolina BBQ Pulled Pork, I highly recommend straining the cooking liquid and using it AS WELL AS the BBQ sauce in the final step of the recipe. Meaning, you’ll toss the pulled pork with some dry rub, toss it again with a couple tablespoons of the strained cooking liquid, and then toss it one last time with the BBQ sauce! It’s a smokehouse trick you soon won’t forget!
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question about this NC pulled pork slow cooker recipe you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Which cut of meat is best for pulled pork?
Pulled pork is very easy and forgiving to make, but you want to make sure you start with the correct cut of meat!
Most barbecue restaurants make pulled pork using a whole pork shoulder. However, that cut can be hard to find in the grocery store and weighs between 12 and 16 pounds. For the home cook, I highly recommend using a smaller cut of pork, such as the Boston Butt (also known as Boston roast) or the picnic roast.
My personal favorite cut for pulled pork is the The Boston butt, which comes from the upper part of the front shoulder of the pig. Boston butt has less bone than the picnic roast, however both are available without the bone. As well, the Boston butt has plenty of marbled fat and a consistently rectangular shape that makes it easy to handle.
When to apply the bbq rub?
Applying a rub to your pork is essential for flavorful pulled pork! Remember that since the rub adds tons of flavor, you want to apply the seasonings liberally to the pork before cooking.
To apply a rub to pork, make sure you first pat the raw pork butt (or shoulder) completely dry and then sprinkle the rub evenly all over the surface of the meat, massaging the rub in. For the best flavor, wrap the seasoned pork in plastic wrap and place it in the refrigerator overnight. Just make sure you remove the pork from the refrigerator at least 30 minutes before cooking so it can come to room temperature.
What temperature and how long to cook pulled barbecue pork?
The secret to pulled pork is using a flavorful rub and cooking it low and slow.
The recipe for carolina pulled pork in the crockpot uses the convenient set-it-and-forget-it slow cooker. This hands-off method of cooking allows you to go about your business for the day (run your errands, take a nap, lay out at the pool, whatever!) while ensuring the pork butt, or pork shoulder, is cooked at a consistently low temperature for a lengthy amount of time (ie: low and slow).
For incredibly tender Carolina bbq pulled pork, cook at on the low setting for 8-10 hours, or until pork is fork tender and an instant read thermometer registers a temperature of 195 degrees.
What bbq sauce for pulled pork?
Classic barbecue sauce is traditionally served with pulled pork. However, you can use any bbq sauce you love here. But, if you’re looking for authentic carolina style pulled pork, you’ll need to use Carolina bbq sauce.
Carolina barbeque sauce is a southern-style sauce that is tangy and slightly sweet with a very subtle spiciness. Thick, rich and full of flavor, Carolina BBQ sauce pair perfectly with sweet and smoky pulled pork.
While both Eastern North Carolina vinegar sauce and South Carolina mustard sauce both compliment pulled pork, I prefer a combination of the two for the ultimate tangy, zingy flavor!
All that said, you can use any bbq sauce with this NC pulled pork slow cooker recipe. If you’re looking for a fun new homemade bbq sauce recipe to try, I highly recommend these: White BBQ Sauce, Fruit BBQ Sauce, and Roasted Strawberry Barbecue Sauce.
How much pulled pork per person when feeding a crowd?
Are you hosting a party and want to feed a crowd? This simple Carolina pulled pork in the crockpot is the perfect addition to all your outdoor parties and summer barbecues! While there are a number of factors to consider when feeding a crowd, such as – the gender and age of your guests, how filling are your appetizers, and the number of sides at your party – below is a simple, basic rule to follow when estimating how much pulled pork per person.
1 pound of cooked pulled pork is enough to feed 3 people, however pork butt will lose around 40-50% of its weight once cooked and shredded (see tip below). For example a raw 4-pound pork butt will yield about 2.4 pounds of cooked pulled pork and serve approximately 7 people.
Pro-tip: If using a boneless Boston butt, you can estimate losing 40%, while a bone-in butt will lose about 50%.
Can I make this in advance?
Absolutely. This recipe for NC pulled pork in the slow cooker tastes terrific the next day, which makes this recipe perfect for feeding a crowd and stress-free entertaining!
Can BBQ pork be served cold?
Sure! Shredded pork is a lot like pizza or fried chicken in the respect that you can eat it cold. However if you are entertaining a crowd, I highly suggest reheating the Carolina style pork before serving!
Now that we have covered all the basics, let’s get in the kitchen and make the easiest, BEST Carolina BBQ Pulled Pork you have ever imagined!!
Until next week, friends, cheers – to palatial pulled pork!
Cheyanne
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More American pork dinners!
If you love this pulled pork, try one of these delicious pork recipes next:
Carolina BBQ Pulled Pork
Equipment
- 1 Dutch Oven OR Large Cast Iron Skillet (OPTIONAL) (for browning the pork butt)
- 1 Slow Cooker or Crock Pot (for slow cooking the pork)
Ingredients
- 1 Prepared Recipe BBQ Dry Rub (Click for Recipe) (See Notes)
- 1 whole Pork Butt (3 – 3 1/2 pounds if boneless) (3 1/2 – 4 pounds if bone-in)
- 1 TBS Vegetable or Canola Oil
- 1 (12 Oz.) Bottle Beer – or you can substitute unsalted chicken or beef stock if desired (I used a lager)
- 1/4 cup Apple Cider Vinegar
- 1 TBS Liquid Smoke
- 1 Prepared Recipe Carolina BBQ Sauce (Click for Recipe)
Instructions
- Rub the Pork Butt: Place the pork butt on a clean surface and use paper towels to pat the pork thoroughly dry. Remove 2 tablespoons of the dry rub and set it aside to use later. Then, sprinkle HALF of the dry rub all over the top of the pork butt. Use your hands to massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining half of dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or a half sheet pan. Transfer the wrapped and rubbed pork to the fridge and allow to marinate in the dry rub for at least 1 hour, but preferably overnight. (Note: If you refrigerate the pork as suggested, please remove the pork from the fridge and let sit on the counter at room temperature for 30 to 45 minutes to remove the chill.)
- Sear the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) Remove the pork and transfer it to the slow cooker, fat cap facing UP.
- Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.Rest Pork: When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle.
- Pull Pork: Once the pork is cool enough to handle, use two forks to shred and “pull” the pork. Then, sprinkle the remaining 2 tablespoons of dry rub all over the pulled carolina pork and toss to coat.
- Serve: There are three ways you can "dress" this pulled pork – tossed with cooking liquid, barbecue sauce, or both. Both always gets my vote if you're looking for smokehouse pulled pork experience.If using BBQ Sauce: Add half of the BBQ sauce (or sauce to taste) to the pork and toss to coat. Serve with the remaining BBQ sauce on the side. Enjoy!Or, If NOT using BBQ Sauce: Strain the cooking liquid through a fine-mesh strainer. Skim off as much fat as possible from the surface and discard. Add enough cooking liquid to the pork so that it is moistened. Toss to coat. Enjoy!For Epic Pulled Pork: Strain the cooking liquid in the crock pot through a fine-mesh strainer into a bowl or liquid measure. Then, skim as much fat as possible from the surface and discard the fat. Drizzle a few tablespoons of cooking liquid over the pulled pork and toss. Then, add the desired amount of carolilna barbecue sauce and toss to coat. Enjoy!
Video
Notes
- Dry Rub: If you’re making my dry bbq rub, use dark brown sugar instead of light.
- Pork Butt: I recommend cutting the pork butt or shoulder in half or into thirds to make it easier to to fit into the skillet when browning.
- Chilling and Browning Pork: Wrapping the rubbed pork butt in plastic wrap and allowing it to rest in the refrigerator overnight isn’t strictly required, but it is recommended for the most flavorful pulled pork. As well, step 2, browning the pork before adding it to the slow cooker is not required, but it is recommended as it adds a great amount of flavor!
- BBQ Sauce: If you don’t like a lot of tang in your BBQ sauce, reduce the apple cider vinegar in my BBQ sauce recipe to 2/3 of a cup.
- Cooking Liquid: For the most flavor and to ensure moist, juicy pulled pork, I highly recommend straining the cooking liquid and using it AS WELL AS the BBQ sauce in the final step of the recipe. I.E. Toss the pork with dry rub, toss again with a couple tablespoons of the strained cooking liquid, and then toss one last time with the BBQ sauce.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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Recipe Serves 6-8
Nutrition
Did you make this recipe?
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Karen Close
This is the BEST pulled pork ever and the tangy Carolina sauce makes it even better!! I’ve made this many times and always get compliments on it!!
Cheyanne Holzworth
Hi Karen,
I’m absolutely thrilled to hear you enjoyed this pulled pork recipe! Thank you so much for coming back and leaving a review – and such a kind one at that. 🙂 I hope you have a terrific day!
Best,
Cheyanne
Georgie Hopkins
Hey there! I have a instant pot, and it does have a slow cooker function, however I’ve heard it’s not as good as a traditional crockpot. Can I make this recipe in a instant pot? Thank you.
Cheyanne
Hi Georgie,
Great question! Unfortunately, I don’t own an instant pot and I’ve only made this recipe as instructed in the recipe. However, I’m sure it can be adjusted for the IP. If you try it, I’d love to hear how it turns out! Cheers! 🙂
Molly
I’ve made this recipe (meat, rub and sauce) probably 10 times now. It is by far the best we’ve ever had. And this is also from my husband who is a huge meat eater. Anyway- just wanted to give a 5 star review as it’s in the slow cooker now!
Cheyanne
Hi Molly!
Thank you so much for coming back and leaving a review. I’m so thrilled both you and your husband love this pulled pork recipe! Your kind comment made my day – thank you! 🙂 Cheers and warm wishes for a wonderful rest of the week.
Barbara
I don’t have a slow cooker or instapot type appliance. If I could make this in a Dutch oven in the oven, do you know what temp I’d set the oven and a timeframe for baking?
Thanks so much!
Cheyanne
Hi Barbara! Great question! While I have only made this recipe as directed (slow cooker), if I was going to cook it in the oven I’d do it at 300-degrees Fahrenheit. You’ll want to check the liquid level (around 60 to 90 minutes) during slow oven roasting to ensure it hasn’t evaporated – just add more if it has. If you try cooking this pulled pork in the oven I’d love to hear how it turns out! Cheers! 🙂
Shawn
In the recipe you mention to set aside 2 tbs of the dry rub. I don’t see where this is added back in, or is it not.
Thanks!!
Cheyanne
Hi Shawn! You toss the pulled pork with some (or all) of the reserved dry rub at the end of step 4:
Step 4: When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.
Let me know if you have any other questions, as I’m always happy to help!! Cheers! 🙂
Marilyn
Thank you for such a well thought out and detailed article. This provided so much information and it was incredible well written. I’m looking forward to making this for my themed book club next week!
Cheyanne
Hi Marilyn,
I’m so happy to hear you found the article informative!! I’m honored you are going to serve this at your next book club meeting (so fun that it’s themed!!)! I hope everyone enjoys the pulled pork as much as we do!!! 🙂
Jamie
Sorry if I missed it in the article but what beer do you use in yours? Does it matter?
I’m making this tomorrow for a birthday party! Can’t wait to see how it turns out!
Cheyanne
Hi Jamie,
Great question! I used a lager from a local brewery. However, you can use whatever beer you would like, as long as you keep a few things in mind!
First, use a beer you actually like to drink. Second, avoid any beers that are aggressively hoppy or bitter.
The most popular selection is a lager. I would recommend a dark lager (or ale) brewed with roasted malt. But really, as long as you keep the first two things in mind, you can select any beer you would like!
I’m so honored you are going to make this pulled pork for a birthday party! I hope you and your guests love it as much as we do!! Cheers and happy 4th of July! 🙂
Kirsty
Thank you so much for this delicious recipe! Your attention to detail was incredibly helpful and the pulled pork along with your BBQ sauce was the best! I made it last weekend for my family for father’s day and we all loved it!
The only difference was that I used all of the cooking liquor when tossing the pulled pork because I had cooked my pork in a pot in the oven rather than in a slow cooker so once shredded and cooled it seemed a little dry but adding all the cooking liquor really brought it back to life! A massive thank you all the way from across the pond in London, England. Your recipe made my dad’s day!
Cheyanne
Hi Kirsty,
I’m absolutely honored you made this recipe for your dad on Father’s day! And, I’m so thrilled you and your family enjoyed it!! I’m happy to hear you were able to adapt the recipe and make the pork in the oven! Thank you so much for coming back and letting me know how everything went over! Your comment just made my day – so, a massive thank you right back at you!! Cheers and warm wishes for a wonderful rest of the week!
All the best,
Cheyanne
Shannon
Can I smoke this on a Weber grill also, or just cook in my crockpot? This sounds amazing!
Cheyanne
Hi Shannon,
Great question! I absolutely love smoked pulled pork, however I have only tested and made the recipe as directed. If you try making it in a smoker or on the grill I’d love to hear how it turns out!! Cheers!
Andy
What are the temperature and time for “low and slow”?!!
What a ridiculous article.
Cheyanne
I’m sorry you found the article “ridiculous”. However, the answer to your question is clearly stated in two different locations. Low is the setting on a slow cooker (or crockpot) that you cook a pork butt. And the length of time is 8-10 hours. I’m not really sure how I could be any more clear?
I went ahead and copied the exact text for you to reference:
IN THE POST:
The secret to pulled pork is using a flavorful rub and cooking it LOW AND SLOW.
With this recipe for Easy Carolina BBQ Pulled Pork, using the slow cooker allows you to go about your business for the day (run your errands, take a nap, lay out at the pool, whatever!) while ensuring the pork butt, or pork shoulder, is cooked at a consistently LOW temperature for a LENGTHY amount of time (=slow). For incredibly tender pork, cook at on the low setting for 8-10 hours, or until pork is fork tender and an instant read thermometer registers a temperature of 195 degrees.
IN THE RECIPE CARD:
Step number 3 – Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over 2-4 times during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
All the best,
Cheyanne
Maggie Brown
I’m in the midst of making this recipe and think it looks amazing and so well thought out. I would personally disregard what “Andy” wrote – perfectly detailed, and seemingly awesome recipe!
Cheyanne
Hi Maggie,
I’m so happy to hear you found the recipe detailed and easy to follow! 🙂 I hope you enjoyed the pulled pork!!!
Maggie Brown
This recipe was AMAZING!!!! Everyone raved at my BBQ – highly recommend!! Thanks again 🙂
Cheyanne
I’m absolutely thrilled you (and everyone at your BBQ) enjoyed the pork, Maggie!! Thank you so much for coming back and letting me know how everything went over! 🙂
Dealer
1. Huh, you aren’t familiar with a slow cooker are you? First time using a slow cooker I see, Andy. It’s either a low or slow setting
2. So the article is so ridiculous that you decided to respond and ask a question Andy?
Melissa Cervantes
Can I used a pork tenderloin?
Cheyanne
Hi Melissa,
Great question! Unfortunately, pork tenderloin can’t be used to make pulled pork. If you are looking for a leaner pork, you can get away with using a top loin boneless roast. However, please note that it will not be nearly as moist or flavorful as typical pulled pork.
Let me know if you have any other questions! Cheers!
Daniel
Would I be able to swap paprika with smoked paprika? Or will it ruin the rub?
Cheyanne
Hi Daniel,
I actually love smoked paprika, so I often make the rub with that instead of sweet paprika. Or, I’ll use half smoked and half sweet. If you are like me and prefer smoked paprika, you can absolutely use that in the rub! Let me know if you have any other questions! Cheers!
Daniel
Also, I live in the UK and can’t find any liquid smoke. Is it required? If so, is there a substitute I can use or make?
Cheyanne
Hey again! If you are using smoked paprika you should be fine to just omit the liquid smoke. It’s only added to give the pulled pork that traditional smoked barbeque flavor.. without actually having to barbecue. 🙂 If you like a ton of smoky flavor, you could add in a dash or two of chipotle powder to the liquid mixture (add it when you add the beer to the slow cooker, don’t add it to the dry rub). I hope that helps!!
Lauri
If I quadruple the recipe do I use for beers I’m making 12 lb
Cheyanne
Hi Lauri,
You would need to quadruple all the measurements… so yes. 🙂
Cheers and happy holidays!
Amy
Wow! I made this pulled pork for a BIG crowd and it received raving reviews! My husband was so impressed & said it’s his favorite pulled pork ever! I will be making this recipe regularly!
Cheyanne
Hi Amy,
I’m absolutely thrilled the pulled pork was a hit!! I’m honored you decided to make it for a crowd and it makes my day that your husband said it’s his favorite ever! Thank you so so much for coming back and letting me know how everything went over! Cheers!
Emma
I’m wondering if the nutrition info is for the pork WITH the bbq sauce or just the pork, no sauce.
I’ve made this once before and it was amazing!! This time coincides with my boyfriend and I tracking macros so I’m trying to save some work of crunching numbers 🙂
Thanks!
Cheyanne
Hi Emma,
I’m thrilled you loved this pulled pork! The nutritional information is for everything minus the BBQ sauce. The BBQ sauce nutritional information can be found in that separate recipe card – https://www.nospoonnecessary.com/carolina-bbq-sauce-recipe/
I hope that helps save you crunching some numbers! Cheers and thank you so much for stopping by!! 🙂
Courtney
Looks great! Did I miss what to do with the 2 TBSP of rub you put aside???
Cheyanne
Hi Courtney!
See step 4 –
“When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub. ”
Tossing the cooked pork with the reserved rub is the secret to extremely flavorful pulled pork! I suggest starting with half of the reserved rub and adding more to taste.
Let me know if you have any other questions!! Cheers!
Kelsy T.
Whoa. ALL THAT FLAVOR! This is so perfectly flavorful! Thank you! Have a great week!
Juli
Did Hulu make it?? Oh my GAWD!! It is so good!!!
norman
Great r recipe…..the only confusing omission is what temperature you slow cook it at…? You say the internal temperature should be 195 degrees at the finish……but what temperature do I set the oven at ?
150 degrees, 175 degrees, 195 degrees ? You say slow cook for about 8 hours…but without an accurate temperature setting for the oven….well…I don’t know.
ciao,
norman
Cheyanne Bany
Hi Norman,
I’m not sure what you are asking. The recipe is for a slow cooker… not an oven. You would be setting your slow cooker to LOW and cooking for 8-10 hours, depending on the strength of your slow cooker or crockpot. Let me know if you need more clarification.
Best,
Cheyanne
Neha
I love love love carolina style Bbq! And this recipe is simply awesome. Also that burger shot looks stunning!
Morgan
Oh baby! This is incredible…Totally the recipe for a pulled pork hankering!
Hannah
HUGE pulled pork fans here! And this is amazing, as usual when it’s coming from your kitchen! I want to grab that sandwich right off my screen and take a big old bite!! I will most definitely be making this recipe again! So perfect for summer parties!
Tanner
I’m a big fan of carolina-style bbq, so I absolutely loved this recipe.