Slow Cooker Carolina Pulled Pork Sandwiches Recipes

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CAROLINA PULLED PORK SANDWICHES



Carolina Pulled Pork Sandwiches image

With the help of your trusty slow cooker, you can enjoy tangy pulled pork with just 30 minutes of hands-on time. Browning the meat before placing it in the slow cooker will create a nice crust and seal in all of the flavor without drying it out. De-glazing the pan with a Pilsner-style beer will ensure that you soak up every last bit of browned meet for even more flavor. Cooking the pork low and slow will allow it to easily fall off the bone, and you'll be able to shred it using two forks. If you're in no hurry, cook on low for 8 to 10 hours. Or if you need it be done quicker you can cook it on high for 5 to 6 hours. The homemade Carolina-style vinegar sauce comes together with ingredients you probably already have on hand. We recommend serving with an assortment of toppings like pickles, sliced onions, coleslaw, and plenty of extra sauce.

Provided by Southern Living Test Kitchen

Time 5h45m

Yield Serves 8

Number Of Ingredients 19

1 1/4 cups apple cider vinegar
3/4 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper
1 teaspoon Dijon mustard
1 (4-lb.) bone-in pork shoulder
1 tablespoon hot pimenton
1 tablespoon dark brown sugar
1 tablespoon kosher salt
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 tablespoon canola oil
1 (12-oz.) pilsner-style beer (such as Dos Equis)
8 hamburger buns or bakery rolls, split

Steps:

  • Prepare the Carolina Vinegar Sauce: Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
  • Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
  • Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes. Remove and discard bone. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat. Serve pork on buns with remaining sauce on the side.

SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES



Slow-Cooker Carolina Pulled-Pork Sandwiches image

Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 12

Number Of Ingredients 11

1 boneless pork shoulder blade roast (3 lb)
1 tablespoon packed brown sugar
1 tablespoon kosher (coarse) salt
1 tablespoon pepper
1 tablespoon paprika
2 cups cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
12 kaiser rolls, split
1 pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
  • In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
  • Cover; cook on Low heat setting 8 to 9 hours.
  • Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
  • Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 11 g, TransFat 1/2 g

SLOW COOKER CAROLINA BBQ



Slow Cooker Carolina BBQ image

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Provided by coolmonkshoes

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h15m

Yield 10

Number Of Ingredients 8

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Steps:

  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g

CAROLINA STYLE PULLED PORK SANDWICH



Carolina Style Pulled Pork Sandwich image

I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)

Provided by graftonr

Categories     One Dish Meal

Time 9h

Yield 18-22 serving(s)

Number Of Ingredients 27

2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4 -6 lbs boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard (ie ( Colman's)
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
20 buns
1 lb Coleslaw

Steps:

  • The Meat --.
  • Place the quartered onions in a crock pot.
  • Combine brown sugar, paprika, salt and pepper: rub over the roast.
  • Place the roast over the onions in the crock pot.
  • Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  • Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  • Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  • While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  • Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  • Remove the onions and chop to a fine consistency.
  • Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  • Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  • To serve, spread barbecue sauce on bottom of a hearty bun.
  • Put layer of pulled pork on bun. Spread barbecue sauce over meat.
  • Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
  • Spread top of bun with more sauce.
  • Grab a fist full of napkins, and enjoy.

Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8

CAROLINA-STYLE PORK BBQ SANDWICHES



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
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
For the sauce:
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
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

Steps:

  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

SLOW COOKER CAROLINA-STYLE PULLED PORK



Slow Cooker Carolina-Style Pulled Pork image

A moist and tender, slow-cooked pulled pork with a Carolina-style, vinegar based BBQ sauce.

Provided by Christin Mahrlig

Categories     Main Dish

Time 8h50m

Number Of Ingredients 18

1 small sweet onion, (chopped)
1 (4 to 6-pound) Boston Butt, (with or without bone)
1 cup apple cider vinegar
3/4 cup ketchup
1/4 cup brown sugar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup apple cider vinegar
3/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Place chopped onion on bottom of a slow cooker.
  • Trim excess fat from Boston Butt and place in slow cooker on top of onions.
  • Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours.
  • Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes.
  • Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat.
  • Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.

Nutrition Facts : Calories 405 kcal, ServingSize 1 serving

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

Provided by Guy Fieri

Categories     main-dish

Time 12h20m

Yield 12 to 16 servings

Number Of Ingredients 39

8-pound bone-in pork picnic shoulder
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
Mop Sauce, recipe follows
Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows
Fo Slaw, recipe follows
Ciabatta rolls or other crunchy, chewy rolls
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
One 16-ounce bottle ketchup
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded

Steps:

  • Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
  • Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
  • Apply Mop Sauce every hour throughout the cooking time.
  • In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
  • To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
  • Mop Sauce:
  • Combine all the ingredients in a medium bowl and reserve.
  • In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
  • Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
  • Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Steps:

  • Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  • Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

SLOW COOKER PULLED PORK BARBECUE SANDWICHES



Slow Cooker Pulled Pork Barbecue Sandwiches image

This slow cooker pork shoulder is cooked with an easy, lightly sweetened barbecue sauce. Honey and a dash of cayenne pepper add depth of flavor.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 8h15m

Number Of Ingredients 7

1 boneless pork shoulder roast (about 2 1/2 to 3 pounds)
1 cup chopped onion
1 (12-ounce) bottle barbecue sauce
3 to 4 tablespoons honey
Dash cayenne pepper
8 sandwich rolls
Coleslaw, optional

Steps:

  • Place pork shoulder roast in a lightly greased 3 1/2- to 5-quart slow cooker .
  • Combine onion, barbecue sauce, honey, and cayenne pepper; pour over roast.
  • Cover and cook on low setting for 7 to 9 hours.
  • Serve on buns, topped with coleslaw if desired.

Nutrition Facts : Calories 776 kcal, Carbohydrate 58 g, Cholesterol 153 mg, Fiber 3 g, Protein 45 g, SaturatedFat 14 g, Sodium 889 mg, Sugar 24 g, Fat 39 g, ServingSize 8 Sandwiches (8 Servings), UnsaturatedFat 0 g

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Total Time 3 hrs 50 mins


VINEGAR BASED BBQ SAUCE W/ SLOW COOKER CAROLINA PULLED PORK
2021-08-11 For the Slow Cooker Carolina Pulled Pork: Put the meat in the pot of a large 6 quart slow cooker. Pour in 3/4 of the prepared vinegar sauce and 1-2 tablespoons of liquid smoke. Cook on low for 6-8 hours, or until the meat is tender. While the meat is cooking, add the remaining sauce to a pot and bring to a boil.
From slimpickinskitchen.com
Cuisine American, Southern
Category Entree, Main Course
Servings 8
Total Time 8 hrs 5 mins


SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES FROM ... RECIPE
Slow-cooker carolina pulled-pork sandwiches from ... recipe. Learn how to cook great Slow-cooker carolina pulled-pork sandwiches from ... . Crecipe.com deliver fine selection of quality Slow-cooker carolina pulled-pork sandwiches from ... recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


SLOW COOKER CAROLINA PULLED PORK SANDWICHES FROM RECIPE
Slow cooker carolina pulled pork sandwiches from recipe. Learn how to cook great Slow cooker carolina pulled pork sandwiches from . Crecipe.com deliver fine selection of quality Slow cooker carolina pulled pork sandwiches from …
From crecipe.com


SLOW COOKER CAROLINA PULLED PORK SANDWICHES RECIPES
2021-11-13 · This slow cooker pulled pork barbecue recipe is easy and makes delicious sandwiches. the spruce / nita west this easy slow cooker pulled pork is made with just four ingredients. This slow cooked belly of pork reci. This meat intimidates many amateur chefs, but it's surprisingly easy to prepare,. This slow cooked belly of pork recipe sees the fat melt …
From tfrecipes.com


CAROLINA CROCK POT PULLED PORK RECIPES
How to cook Carolina style pulled pork in a slow cooker? Slow Cooker Carolina-Style Pulled Pork. Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat. Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.
From tfrecipes.com


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