Recipe Review: Pulled Pork and NC Style Vinegar BBQ Sauce

Originally posted October, 2011 but I still use this recipe all the time, especially when having company!

I got these recipes from a friend of ours who made it for a Super Bowl party. Four ingredients for the BBQ and 5 ingredients for the sauce make it super simple to prep. It’s one of my go-to party recipes now as it’s a sure crowd-pleaser. 

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 5 of 5 stars

Slow Cooker Pulled Pork

4.5 pounds pork butt on the bone
1 (14.5 oz) can chicken broth
1 tbsp distilled vinegar
1 cup barbecue sauce

Place pork (in 1 piece)*, chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low. 
Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use. Stir barbecue sauce into pork.

* My notes: I used a 6.5 pound roast, trimmed the fat and browned the meat in olive oil on all sides. I read that helps sear in the flavor and adds a nice color. My friend didn’t add barbecue sauce at the end so that guests can choose either barbecue sauce or the vinegar based sauce below and add the amount of sauce themselves. Kids love Jack Daniels Barbecue sauce or Sweet Baby Ray’s. 

Vinegar based bbq sauce

1 cup cider vinegar
1 tbsp salt
1/2 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 tbsp brown sugar

In a small bowl, combine all ingredients.   Mix well and allow ingredients to mesh for about 4 to 8 hours before serving.
I usually serve this with Slow Cooker Baked Beans and Copykat Boston Market Cornbread.


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  1. Looks delicious! I’m going to print this one and maybe we’ll make it tomorrow for Father’s Day. My husband said he wanted pulled pork but I don’t have a good recipe for it…until now! Thanks for sharing!

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