For all you Eastern North Carolina pulled pork lovers – this one is for you!
Never again will you need to go to your favorite local BBQ restaurant to have a mass of pulled pork on the ready for your upcoming football tailgate or family reunion. Nope, that’s right, I’ve got the perfect and easy recipe for you.
The best part? The ingredient list is suuuuuuper short – but – the flavor? Out. Of. Bounds. AND – did I mention that you just throw it together in your slow cooker/Crockpot and go?? What could be easier?
Here’s my Slow Cooker Pulled Pork:
- 5 lb pork butt (can be bone-in or boneless)
- 1 qt apple cider vinegar
- Salt & pepper
Salt and pepper your pork butt all over, and place it in your slow cooker.
Add a quart of apple cider vinegar, close the lid, and cook on low for 6-8 hours, until the pork shreds easily with two forks.
Shred the pork directly in the slow cooker. If transporting it, you can transfer it to a bowl, reserving some of the cooking liquid so it doesn’t dry out.
Serve as the main dish, perhaps with traditional sides like baked beans or slaw. We really love to eat it on soft Hawaiian rolls topped with hot sauce!
And, it wouldn’t be a true “recipe” of mine without a few notes:
- If you want some spice “built-in” to the pulled pork, add 2 tablespoons of red pepper flakes before you turn on the slow cooker. If you’re not sure if your audience can entertain spice, leave it out.
- If you cook it with the bone in, make sure you remove that when it’s finished cooking. We find that bone-in provides more flavor, but it’s not drastically different if you use boneless.
- Not a fan of pork? Use boneless chicken breasts and thighs instead!
If you try this recipe, I’d love to hear what you think!