Crock Pot Eastern Carolina Pulled Pork

This Crock Pot Eastern Carolina Pulled Pork brings the authentic tangy and smoky flavors of traditional Eastern Carolina BBQ right to your kitchen with hardly any fuss. It is perfect for a weekend meal or feeding a crowd, capturing the unique vinegar based sauce that sets this style apart from all other pulled pork sandwiches.

I first made this for a family gathering and was amazed by how everyone raved about the authentic flavor. Now it’s become a go to recipe whenever we want that perfect Carolina pulled pork experience.

Ingredients

• Boneless pork shoulder butt roast: the well marbled fat keeps the meat moist and tender as it slow cooks
• Light brown sugar: adds just the right amount of sweetness to balance the vinegar's tang
• Salt: enhances all the flavors in the pork rub and sauce
• Garlic powder, mustard powder, smoked paprika, onion powder, black pepper: the spice blend builds depth and mimics traditional BBQ rubs smoked paprika especially adds a subtle smokiness
• Liquid smoke: optional but highly recommended for that authentic smoky flavor without a smoker
• Apple cider vinegar: preferred for its fruity acidity which complements the pork perfectly. You can use white vinegar in a pinch but it changes the flavor profile
• Ketchup: adds a layer of richness and subtle sweetness without overwhelming the vinegar sauce
• Granulated sugar: works with brown sugar to balance the sharpness of the vinegar
• Red chili flakes: just a touch for gentle heat but easy to increase for a spicier kick

Instructions

Sear the Puff (Optional):

Though not necessary for slow cooking, searing the pork shoulder in a hot pan for a few minutes per side before adding to the slow cooker will enhance flavor and color. Pat the roast dry with paper towels to ensure good browning.

Mix the Dry Rub:

In a small bowl, stir together the brown sugar, salt, garlic powder, mustard powder, smoked paprika, onion powder, and black pepper until evenly combined.

Apply the Rub and Add to Slow Cooker:

Rub the spice mixture thoroughly all over the pork shoulder, making sure to press it into every nook and cranny. Place the pork into an 8 quart or larger slow cooker. Pour liquid smoke over the pork to add smoky notes, no extra liquid is needed since the pork fat renders while cooking.

Set and Forget:

Cover and cook on low heat for 10 to 12 hours until the pork is fall apart tender. This long, slow cooking breaks down the connective tissue gently, resulting in juicy pulled pork.

Prepare the Vinegar Sauce:

While the meat cooks, combine apple cider vinegar, ketchup, both sugars, and a pinch of salt in a small sauce pot over medium heat. Whisk continuously until sugar and salt dissolve, about 3 minutes. Remove from heat and stir in red chili flakes and black pepper to infuse mild heat. Let the sauce cool at room temperature.

Shred and Chop the Pork:

Remove the pork from the slow cooker and discard excess fat if desired. Reserve some of the cooking juices for reheating later to keep pork moist. Shred the pork with forks and then chop into smaller pieces if you prefer texture like a chopped pork sandwich.

Combine and Finish Cooking:

Return the shredded pork to the slow cooker, pour some of the vinegar sauce over it according to taste, and stir to coat evenly. Allow it to cook on low for another hour so the flavors fully meld.

Serve:

Pile the pork on soft sandwich buns and top with coleslaw if desired for the classic Eastern Carolina experience. Add extra sauce on the side.

One of my favorite memories with this dish is passing down the recipe from my family in Southeast Virginia, where every bite tastes like home and brings back summer cookouts filled with laughter and good company.

Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in freezer safe bags or containers for up to three months. When reheating, add some of the reserved cooking juices or additional vinegar sauce to maintain moisture.

Ingredient Substitutions

If you don’t have smoked paprika use sweet paprika and add more liquid smoke for smokiness. White vinegar works in place of apple cider vinegar but slightly alters the acidity and flavor brightness. For a milder chili kick, omit the flakes or replace with a pinch of cayenne pepper if you prefer a different heat profile.

Serving Suggestions

Serve these sandwiches with traditional Southern sides like coleslaw, baked beans, macaroni salad, or corn on the cob. For extra tang, drizzle more of the vinegar sauce on the sandwich before topping with slaw.

This Eastern Carolina pulled pork delivers bright vinegar tang and tender, juicy meat with minimal hands on effort. It’s an easy crowd pleaser that stores and freezes well for make ahead meals.

Common Recipe Questions

→ Do I have to chop the pork?

Chopping is optional. Chopped pork holds the tangy sauce better and provides a traditional texture, but shredded is fine too.

→ What type of coleslaw pairs well?

A fresh, crunchy coleslaw adds a creamy contrast and balances the tangy flavors, enhancing the overall experience.

→ What side dishes go well with this pork?

Macaroni salad, potato salad, baked beans, corn on the cob, and mac and cheese complement the rich, tangy pork nicely.

→ Is additional liquid needed in the slow cooker?

No extra liquid is required; the pork releases its own juices that keep it moist throughout the slow cooking process.

→ Does slow cooking make the pork tough?

Slow cooking tenderizes even tougher cuts, making the pork juicy and easy to shred without drying out.

→ How should leftovers be stored and reheated?

Store leftovers in the fridge up to 3 days or freeze for up to 3 months. Reheat gently in the slow cooker or with some reserved cooking juices to maintain moisture.