Slow Cooker Carolina BBQ Recipe

Name: Slow Cooker Carolina BBQ
Prep time: 15 min
Cook time: 720 min
Total time: 735 min
Yield: 10
Ingredients: 1 (5 pound) bone-in pork shoulder roast; 1 tablespoon kosher salt; 0.5 teaspoon ground black pepper, or to taste; 1.5 cups apple cider vinegar; 2 tablespoons brown sugar; 1.5 tablespoons hot pepper sauce; 2 teaspoons cayenne pepper; 2 teaspoons crushed red pepper flakes

Cook Time: 720 minutes

Ingredients

1 (5-pound) bone-in pork shoulder roast
1 tablespoon kosher salt
teaspoon ground black pepper, or to taste
1 cups apple cider vinegar
2 tablespoons brown sugar
1 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Directions

Step 1: Place the pork shoulder into a slow cooker. Season it with kosher salt and black pepper to taste.

Step 2: Pour the apple cider vinegar around the pork shoulder, ensuring it is well coated.

Step 3: Cover the slow cooker and cook on the low setting for 12 hours. The pork should become tender and easily pull apart into strands.

Step 4: After 12 hours, remove the pork from the slow cooker. Discard any bones and strain the cooking liquid, reserving 2 cups for later use.

Step 5: Shred the pork using tongs or two forks. Return the shredded pork back into the slow cooker.

Step 6: Stir in the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix well with the pork in the slow cooker.

Step 7: Cover the slow cooker and keep on the low setting until ready to serve.

To Make Pork Sandwiches:

Scoop the pulled pork onto a white bun and garnish generously with your favorite coleslaw.

Nutrition Facts (per serving)

Amount Per Serving	Calories	Fat	Carbs	Protein
1 serving	293	17g	4g	28g

Nutrition Breakdown

Total Fat: 17g (22% Daily Value)
Saturated Fat: 6g (31% Daily Value)
Cholesterol: 91mg (30% Daily Value)
Sodium: 776mg (34% Daily Value)
Total Carbohydrate: 4g (1% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 3g
Protein: 28g (55% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 32mg (2% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 405mg (9% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Slow Cooker Carolina BBQ Recipe

The Slow Cooker Carolina BBQ recipe offers a delectable taste of one of the most iconic barbecue styles in America. Known for its tender pulled pork, cooked slowly in a tangy vinegar-based sauce, this dish represents the essence of Carolina barbecuea favorite across the Southern United States. But there's much more to this dish than just its delicious flavor. In this article, well explore the rich history, regional variations, and unique qualities that make this BBQ so special.

History of Carolina BBQ

Carolina BBQ has roots that stretch back centuries, originating in the early days of colonial America. The style of barbecue found in the Carolinas is often associated with cooking whole pigs over open pits, a tradition that dates back to Native American techniques. The pork is traditionally cooked low and slow, which tenderizes the meat and imparts a smoky flavor. What sets Carolina BBQ apart, however, is its distinctive sauce, which is vinegar-based rather than the thick, tomato-based sauces popular in other regions of the U.S.

Regional Differences

The Carolinas are home to two distinct styles of barbecue: Eastern Carolina and Western Carolina. Eastern Carolina BBQ tends to be simpler, relying on a vinegar-based sauce with just a touch of heat and spices. In contrast, Western Carolina BBQ (often referred to as Lexington-style) incorporates a tomato-based sauce along with vinegar. The Slow Cooker Carolina BBQ recipe typically leans more toward the Eastern style, highlighting the vinegars sharp tang and allowing the pork's natural flavors to shine through.

How it Differs from Other BBQ Dishes

While many BBQ dishes in the U.S. feature tomato-based sauces, Carolina BBQ is known for its vinegar-based dressing, which is a stark contrast. This vinegar sauce provides a lighter, more tangy flavor profile that complements the richness of the pulled pork. Additionally, Carolina BBQ is typically served with coleslaw, adding a creamy, crunchy contrast to the tender meat. Compared to other regional styles, Carolina BBQ is often less reliant on sweet, heavy sauces, focusing instead on the meats flavor and the punch of the vinegar sauce.

Where is Carolina BBQ Typically Served?

Carolina BBQ can be found throughout the Carolinas, with roadside stands, barbecue joints, and family gatherings all serving their own versions of this dish. It is often the centerpiece of local festivals, cookouts, and tailgates. In North and South Carolina, its common to see BBQ served as a sandwich, piled onto soft white buns with a scoop of creamy coleslaw. While the dish has gained popularity across the U.S., theres no place quite like the Carolinas when it comes to enjoying authentic Carolina BBQ.

Interesting Facts about Carolina BBQ

The tradition of whole hog barbecue is still alive today, with many local restaurants continuing the practice of cooking entire pigs in a pit.
In the Carolinas, barbecue is not just a mealits an event. Whole hog cookouts and festivals are a significant part of the culture.
Carolina vinegar sauce is typically made from just four basic ingredients: vinegar, sugar, hot sauce, and spices. It's the simplicity that allows the flavors of the pork to really stand out.
While pork is the meat of choice for Carolina BBQ, chicken, turkey, and beef are sometimes used, especially in home kitchens and non-traditional barbecue settings.

Whether youre a BBQ aficionado or a newcomer to the flavors of the Carolinas, this Slow Cooker Carolina BBQ recipe is sure to provide a satisfying, authentic experience. The dish is simple to prepare yet bursting with flavor, offering a true taste of Southern tradition. Perfect for a family meal or a summer cookout, this BBQ brings the soul of Carolina cuisine right into your home.

FAQ about Slow Cooker Carolina BBQ Recipe

Leftover Carolina BBQ can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the pulled pork for up to 3 months. When reheating, it's best to add a little bit of chicken broth or water to maintain moisture.

The recipe calls for apple cider vinegar for its tangy flavor. While you can experiment with other types of vinegar, such as white vinegar or even balsamic, it will alter the flavor profile. If you prefer a milder vinegar taste, you can reduce the amount of vinegar slightly.

The vinegar smell is normal during the initial cooking phase, but it will mellow out as the pork cooks and the flavors blend. If you find the smell overwhelming, consider cooking the BBQ in a garage or an area with good ventilation, or try cooking it overnight in a slow cooker to reduce the intensity.

Yes, you can adjust the spiciness to suit your preferences. To make the BBQ less spicy, reduce or omit the cayenne pepper and hot sauce. To increase the heat, add more cayenne pepper, red pepper flakes, or a dash of hot sauce to taste.

Cooked Carolina BBQ can be stored in the freezer for up to 3 months. Make sure to place it in a freezer-safe container or resealable bag. To reheat, let it thaw in the refrigerator overnight and heat it gently on the stove or in the microwave.

Yes, you can use a pressure cooker like the Instant Pot. For a 5-pound pork shoulder, cook it under high pressure for 90 minutes, then release the pressure naturally. You can also sear the pork before cooking for added flavor.

Carolina BBQ is typically served with coleslaw, either creamy or vinegar-based. It also pairs well with cornbread, baked beans, and pickles. You can also serve it on a sandwich bun for a classic pulled pork sandwich.

You can make this recipe a day ahead. After cooking, let the pulled pork cool down, then store it in the refrigerator overnight. Reheat it gently on the stove, adding a little reserved liquid or chicken broth to keep it moist.

If the pork comes out dry, you can add a little more of the reserved cooking liquid or some chicken broth to rehydrate it. Alternatively, you can add some BBQ sauce for moisture and flavor.

Yes, you can use boneless pork shoulder for this recipe. Just be aware that boneless cuts may cook faster, so you might need to reduce the cooking time by 1-2 hours depending on the size of the roast.

Comments

Dancing Cook from NC

10/06/2025 01:52:54 PM

I have been making a version of this for over 20 years--to rave reviews. I highly recommend adding a small amount (1/2 pound of so) of smoked picnic ham to the crock pot to convincingly fake that "pit cooked" flavor. I also recommend using white vinegar, not cider vinegar.

Jillian

01/19/2009 10:51:49 AM

This was some incredible BBQ with some incredibly nasty vinegar smell for the first 10 hours of cooking! Thank God we were taking the final product to someone else's house. After the pork was drained, shredded and all the other ingredients got added the smell got a lot better. All we added after that was 2-3 Tbsp. of liquid smoke which I highly recommend. The end product tastes like something from a BBQ Smokehouse Restaurant. I served this with Creamy Spiced Coleslaw and Sweet Cornbread from this site and it was gone in no time. I can't wait to make this again. We'll just be putting the slow cooker in the garage!

carolina

01/03/2009 05:16:13 PM

I am from North Carolina and have grown up on REAL bbq..and i have to say this is real close..its a great recipe ! my only added suggestion is to add some liquid smoke to this..a good amount..it does wonders for that good ol smoke taste ! thanks again for a back home memory !

Vikki Cabral

03/16/2014 06:35:03 AM

I had been looking for a good pulled pork recipe that wasn't heavy on BBQ sauce and this was it. I did read all of the reviews and took it all into account. For the slow cooker process, I did use apple cider vinegar, 2 tablespoons of hickory liquid smoke, 1 tablespoon of sea salt and pepper. That cooked on low for 12 hours. It is true, that for the first little while, there is a strong vinegar smell. Don't let that discourage you, because as it cooks longer and the juice from the meat mixes with it, it just starts to smell really delicious. Once it was shredded, I did some adjustments with the spices also, as I didn't want to overdo it with the heat. I used 2 tablespoons of brown sugar, 1 teaspoon of cayenne pepper, 1 teaspoon of red pepper flakes and 1 tablespoon red hot sauce. My husband loves the taste of this. We are looking forward to having it tonight in rolls with cole slaw.

PerkyCurd6564

01/25/2025 04:08:37 AM

I made with 11lbs pork in my ninja foodi, cut into big chunks and seared first then pressure cooked for 2 hours with 3 teaspoons liquid smoke added like Gordon G did. Best pork I ever made - ate sandwiches before finishing the sauce, it was too good to wait.

CopperYak8901

09/04/2022 05:12:19 PM

Great recipe and easy. You need a big crock pot for anything over 6 lbs. Skip the cayenne pepper completely, use the red pepper flakes and Texas Pete (made in the Carolina’s); let people eating add more heat but you can’t take it out once in the sauce. I also recommend the liquid smoke that puts this over the top. We use slider buns to feed even more people. I also remove a little bit sooner so when I add the sauce it can cook a little bit more and be ready to serve right out of the crock. Closest thing to Carolina BBQ I’ve made and love doing it inside and in the crock pot. If smell is offensive, cook outside or in garage but I love the smell of this cooking personally Endless blessings to all and enjoy this delicious bbq!!!

Brian

04/21/2020 08:40:51 PM

My roast was 3.5 pounds so I let it cook for about 7 1/2 hours. When I did check it, almost all of the liquid had cooked out. I added a cup of water and an additional 1/2 cup of cider vinegar and mixed in the brown sugar, hot sauce, cayenne pepper and the crushed red pepper flakes. I poured this over the meat and let it all simmer for 45 minutes. I tasted the meat and, while it was good, I thought it was missing something. I added about 3 tablespoons of molasses. That gave it just a hint of sweetness but brought out the heat. Yummy!

Gordon Edwards Gordonedw

03/26/2015 08:23:16 PM

I made this recipe the first time in a slow cooker it was awesome. I recently purchased a electric pressure cooker seared the pork roast on all sides for 5 minutes. I added 3 teaspoons of liquid smoke. Then cook in the pressure cooker for 2hrs. This was beyond awesome, it taste like authentic Carolina barbecue.

Angela Vesely

09/04/2021 04:28:19 PM

I was born and raised in Colorado. I moved out to NC for a few years and had my first taste of NC pulled pork. I was a BBQ sauce kind of girl and no one had that kind out there! After a few tries I REALLY enjoyed this new type of pulled pork! I worked construction and I would grab a sandwich almost daily from the gas station on my way to work. They just kept a bunch on the counter by the register! (Don’t see that anywhere else!) Well, I’m back in Colorado and I am really missing those sandwiches. So I googled sooooooo many different recipes and found this one. I put no cayenne pepper in but I did up the red pepper flakes and added the liquid smoke to the vinegar while cooking. I also ran by KFC to grab some coleslaw as that’s my kiddos favorite kind and it was one less step for me. This was so good! Thank you for posting it. It’s hard to find a legit recipe that is crockpot friendly and you nailed it!

sherri

10/23/2020 12:37:59 AM

I never write reviews ever, but this is seriously one of the best recipes I ever made!!! It’s better than any other Carolina BBQ I’ve ever had, unless it was cooked in a smoker of course. I read all the reviews and followed some of the suggestions these are some of the things I changed...I strained the vinegar and pork juices put it in the freezer to separate the fat from the juices and skimmed it off so glad I did.....I put the liquid on the stove to reduce a little adding all the rest of the ingredients as well almost 3 Tablespoons liquid smoke, I almost doubled the hot sauce and all of the spices (cayenne and pepper flakes ) I also listened to the one review to add a bit of fresh vinegar at the same time with the spices. Salt and a tiny tiny bit more brown sugar. It was perfect! This is a keeper!!! PS the vinegar smell wasn’t bad at all, cook it over night in your slow cooker. I’m writing this because it was so good and because the other reviews really helps me to tweak the recipe, liquid smoke is a must.

BonnieBew

03/06/2018 06:19:55 PM

My aunt and uncle had a couple barbecue restaurants in NC for decades before they retired to the coast. When you don’t have a pit or a smoker, this recipe is a lifesaver for satisfying those cravings for vinegar-based Carolina barbecue. I always make this a day ahead, then warm in a skillet to get the texture I was raised eating. I skim the fat off the extra liquid rather than tossing, then reduce with more red pepper and a tablespoon of dijon added for an optional sauce. I’ll eat this stuff on an arugula salad or with roasted Brussel sprouts, not just cookout fixings - it’s divine!

Julie Adams

03/30/2025 03:02:19 PM

I’m officially obsessed with this.

TwistyYeast8277

01/16/2025 08:37:15 PM

We cooked this yesterday and it turned out absolutely delicious, can't wait to have it again. This is about as close to N.C. barbecue as one can get.

JoyfulMug4998

01/11/2025 04:39:33 PM

It came out great. Next time will add a little more heat!

A C

12/29/2024 08:59:34 PM

Very easy recipe. Have made this several times and my family loves it. It is true NC style pulled pork bbq. I add a little extra spice (hot sauce and crushed peppers) to it for flavor. Also add garlic powder and onion powder to it in the cooking stage.

Ralph Steele

11/26/2024 07:32:02 PM

A little less spice heat my our taste. But very good.

CurvyChive1727

07/06/2024 02:48:00 PM

Going to make it

janet moore

07/04/2024 06:18:47 PM

Fabulous, I get requests for it often. So easy and the house smell delicious while it is cooking. It makes an ample amount and freezes well, just thaw and add some chicken broth to refresh it.

CalmOil6821

06/30/2024 10:36:05 PM

Absolutely loved it I did a boneless roast 3 lb 6 hours in the crock pot did one tablespoon of the hot sauce added liquid smoke absolutely delicious

CheekyKiwi9150

06/07/2024 02:44:18 PM

We love this bbq! Didn’t change a thing.

Cook Time: 240 minutes

Cook Time: 90 minutes