Monday, July 22, 2013

Slow Cooker Carolina-Style Pulled Pork Sandwiches

Slow Cooker Carolina-Style Pulled Pork Sandwiches

I debated on several levels whether or not to publish this dish. It's not very complicated from a preparation standpoint. I also considered the source which is exponentially bad-a Deen family dish that appeared on Rachel Ray's daytime talk show. It's also extremely convenient and it's barbecue without needing a grill or smoker.

The Challenge

Summer barbecue without a grill.

The Source

As I stated before, this is from a Bobby Deen appearance on the Rachel Ray Show that originally aired this past February.


2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 2 to 3-pound boneless pork shoulder, patted dry
2 cups of apple cider vinegar
2/3 cup of ketchup
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tablespoons dry mustard
1 tablespoon chili powder
4 hamburger buns


1.Prepare the pork: Season the pork shoulder with the salt, black pepper and garlic powder. Rub the seasonings into the pork on all sides. Enclose the pork in plastic wrap and refrigerate overnight.

2. Prepare the sauce: Add the vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and chili powder to a small saucepan and simmer over low heat to blend the flavors, approximately 5 minutes.

3. Cook the pork: Place the pork in a slow cooker and add two-thirds of the sauce. Turn the shoulder to coat, but ensure the fat side is up. Cover the slow cooker and set the power to low for 7 to 8 hours or high for 4 to 5 hours, or until tender and falling apart tender. Remove the pork and place on a cutting board to rest until cool enough to handle.

4. Finish the dish: While the pork rests, warm the remaining sauce. Shred the pork using two forks and cut into bite-size pieces, discarding any large chunks of fat. Place the pork in a large bowl, add the remaining sauce to taste and stir to combine. Serve on hamburger buns.


Carolina-style barbecue is vinegar based, and this dish had a very strong vinegar flavor. The flavor was even too strong for Mrs. Stuntman and she generally enjoys these flavors. If I were to prepare these sandwiches again, I'd attempt to balance it by topping the pork with a sweet slaw.

1 comment:

  1. Nothing wrong with a good recipe, no matter the source. I like making pulled pork in the slow cooker. You're right about the vinegar sauce--I prefer mine more sweet and smokey. When I make this dish, I often just use our favorite bottled bbq sauce, or my own homemade.


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