I don’t do a ton of recipes on this site but from time to time I will, this is one of those times. This recipe is for carolina style pork bbq, specifically NORTH Carolina style, which in my book is the only kind that there should be. It takes about 15-20 minutes of actual work. It’s good, very good, if you don’t like it something is wrong with you.
Preparation (the work):
2 medium onions cut into quarters (as in cut in half, then cut the half in half, that’s it) throw these right into the crock pot, try to keep the pieces together, I kinda spread them around the outside edge of the bottom, keep 2 of the pieces out for now.
Combine: 2 tbs brown sugar (dark brown), 1tbs paprika, 2tsp salt (table salt non-iodized), 1/2tsp. pepper (I use fine ground white but black is fine)
Rub the above mixture all over a 4-6lb bone in pork butt.
Stick the pork butt in the slow cooker, set the remaining two onion pieces on top of it.
Combine: 1/2 cup apple cider vinegar (heinz, 5% acidity), 1/4 cup malt vinegar (heinz, 5% acidity), 4tsp worcestershire sauce, 1.5tsp red pepper flakes, 1.5tsp sugar (regular white sugar), 0.5tsp dry mustard (the powdered stuff in the spice aisle), 0.5tsp garlic salt, 0.25tsp cayenne pepper (this makes what I would consider medium hot, which is just right. For mild, use none or about 1/2 this much for hot use more.)
Dump 1/2 of the above mixture slowly over the pork butt, it won’t seem like enough, it is, it’s fine, relax, don’t worry, have a homebrew.
Stick the remaining vinegar mixture in the fridge.
Turn the slow cooker on low and walk away for 10 hours, you may look through the lid if you like but otherwise let it alone.
After 10 hours:
Open the lid and behold the wonder, using tongs carefully extract the onion pieces, I can’t imagine accidently eating an onion. I suppose you could eat them if you wanted but I can’t imagine why you would.
Using tongs and a fork shred the pork, you can grab the bone with the tongs and pull it out, the meat will fall completely off of it.
Once you’ve shredded all the meat use the tongs to take it out and put it in a bowl or tupperware container, don’t try to squeeze the juice out or anything and just the right amount of fat and juices will come with it into the bowl.
Take the remaining vinegar mixture out of the fridge and dump it in with the meat, then stir it up with the tongs…. now it is ready for eating.
Perfection on a bun can be achieved if you take the pork, put it on a hamburger bun, then top it with some cole slaw; I don’t care if you don’t like cole slaw, you will like this. If there is food in heaven this is probably it, and maybe bacon.Tags: bbq, cooking, food, kitchen, slow cooker