Carolina Barbequed Pork
Crock Pot Cooked slow roasted pork butt or shoulder roast served on buns. If desired, top sandwiches with coleslaw."My friends and family love this recipe. I add a little liquid smoke before and after cooking for that BBQ taste. And I like to run the slow cooker on low, uncovered for about 30-45 mins after shreading to dry the meat out, once again for that smokehouse taste. Enjoy. " - Desmondhuz
Yield: 8 Ready in 12 hours
65 people trying soon
|2 eaOnion; quartered|
|2 tablespoonsBrown sugar|
|1/2 teaspoonBlack pepper; ground|
|1 4-lbBoneless pork butt; (up to 6 lb) or shoulder roast|
|3/4 cupCider vinegar|
|4 teaspoonsWorcestershire Sauce|
|1 1/2 teaspoonsRed pepper flakes; crushed|
|1 1/2 teaspoonsSugar|
|1/2 teaspoonDry mustard|
|1/2 teaspoonGarlic salt|
|12 eaHamburger buns|
Carolina Barbequed Pork Preparation
1. Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion
2. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
3. Cover stoneware and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking.
4. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meaet and onions on buns. If desired, top sandwiches wth coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
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