Tuesday, September 17, 2013

Slow Cooker Carolina Pork Barbecue (Gluten-Free)

This recipe is a long, long-time Sweet Pea family favorite.  Pulled Pork BBQ...in the slow cooker.  It's been on my blog for years, but I've updated the recipe to include more pictures.

Of course, our favorite way to do pork is in the smoker, but if you don't have hours upon hours to babysit the smoker, this slow cooker meal is a very close second!

It is also one of my favorite meals to share with others, especially families who have had new babies or just need some help with dinner.

My favorite story about this recipe is when I made it for a friend from MOPS who had just had her third baby.  Her husband called me that night to say "thank you!!"  

People, this recipe is goooood.

I can't really take full credit for the recipe, for my sweet Southern husband was the first one to fine tune it.  Thanks honey!

Slow Cooker Carolina Pork Barbecue

1 - 5 to 7ish pound bone-in pork butt or shoulder (my boys get all sorts of giggly if we buy a "butt.")
1-2 medium onions, quartered

Dry Rub:
3 tablespoons brown sugar

1 1/2 tablespoons paprika, preferably smoked paprika (if you can find it)
2 1/2 teaspoons salt
1 teaspoon ground black pepper

Carolina-Style Barbecue Sauce:
1 cup apple cider vinegar
2 tablespoons worchester sauce
1/2 teaspoon red pepper flakes
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper powder

Trim any extra fat from the edge of the pork butt:

Thanks to R for taking this picture...I have yet to figure out how to grow a third hand for pics like this!

Quarter onions and place in the bottom of the slow cooker.  Meanwhile, mix the ingredients for the dry rub in a large bowl:

Add the pork and rub the spices all over it:

Add to the slow cooker.  

Mix ingredients for the Carolina-Style Barbecue Sauce in a jar with a lid, give it a good shake or two, and pour 1/2 of it over the pork:

Cook on LOW for 8-10 hours.  Remove the pork and let rest 15 minutes:

Begin shredding the pork with two forks; it is so tender, it will just fall apart:

Use the remaining sauce for the shredded meat, which you can either serve with or without a bun:

We're loving it without a bun these days...

Serves 12.

Peas and Love,



Michele Nelson said...

What did you change to make it gluten free?

Sweet Pea Chef said...

It has always been GF, I just am trying to do a better job of noting these things on my recipe posts! Thanks!!

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