
Carolina-Style Pork BBQ Sandwiches
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
124 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 large onions
- sliced
- 5-pound boneless pork shoulder roast
- 6 cloves garlic
- smashed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 1/2 teaspoons dried red pepper flakes
- 1 cup cider vinegar
- 1 cup apple cider or apple juice
- 2 cups cooking liquid (reserved from the slow-cooked pork)
- 1/2 cup water
- 1/4 cup ketchup
- 1/4 cup cider vinegar
- 2 teaspoons brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dry mustard powder
Instructions
- 1
Spray the inside of a slow cooker with cooking spray.
- 2
Put the onions in the slow cooker.
- 3
Make slits in the pork roast and insert the garlic cloves.
- 4
Rub salt, pepper, brown sugar, and red pepper flakes into the meat.
- 5
Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider.
- 6
Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- 7
Transfer the meat to a large bowl and shred it with two forks.
- 8
Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot.
- 9
Let cool and skim off any visible fat.
- 10
Pour this liquid into a saucepan.
- 11
Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes.
- 12
Bring to a boil and simmer, uncovered, for 10 minutes.
- 13
Season with salt and pepper.
- 14
Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet).
- 15
Give it a stir and set the slow cooker to warm until ready to serve.