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Tender Slow Cooker Pulled Pork Recipe with Tangy Carolina BBQ Sauce Made Easy

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A tender and flavorful slow cooker pulled pork recipe featuring a tangy, vinegar-forward Carolina BBQ sauce that’s easy to prepare and perfect for gatherings.

Ingredients

Scale
  • 4–5 lbs pork shoulder (Boston butt), well-marbled
  • 1/4 cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (optional, e.g., Frank’s RedHot)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup water

Instructions

  1. Trim excess fat from the pork shoulder if desired, leaving some for flavor. Pat the pork dry with paper towels.
  2. In a mixing bowl, whisk together yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, garlic powder, onion powder, salt, black pepper, and water until smooth.
  3. Rub half of the sauce mixture all over the pork shoulder, massaging it into every nook. Reserve the remaining sauce for later.
  4. Place the pork shoulder into the slow cooker insert. Pour the reserved sauce over the top, spreading it evenly. Cover with the lid.
  5. Set the slow cooker to low and cook for 8-10 hours until the pork is fall-apart tender and reaches an internal temperature of at least 195°F (90°C). Alternatively, cook on high for 5-6 hours if short on time.
  6. Carefully remove the pork from the slow cooker onto a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces, discarding large chunks of fat.
  7. Return shredded pork to the slow cooker and toss with the cooking juices and sauce. Let it soak for 10-15 minutes on warm to absorb extra flavor.
  8. If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the slow cooker. Cook on high for 10 minutes to thicken.

Notes

Do not skip rubbing the sauce into the pork before cooking for best flavor and tenderness. Avoid lifting the slow cooker lid during cooking to maintain temperature. Let pork rest 10 minutes before shredding to redistribute juices. For thicker sauce, use a cornstarch slurry. Can be made in an Instant Pot using slow cook or pressure cook settings.

Nutrition

Keywords: pulled pork, slow cooker, Carolina BBQ sauce, barbecue, pork shoulder, easy recipe, tender pork, vinegar-based sauce

Find it online: https://bitefuljoy.com/tender-slow-cooker-pulled-pork-recipe-with-tangy-carolina-bbq-sauce-made-easy/