If you’re in the Carolinas, then it may feel like tomorrow is going to be the first day of spring, rather than winter. With a balmy 75 degree high today and a chance of thunder this evening, who would know the difference! Though my Christmas tree is telling a different story. What a better way to celebrate the arrival of any new season than Carolina Barbecued Pork. This slow-cooker recipe is the bomb! So flavorful and the meat is so tender. Serve with baked beans, mac n cheese…if the weather is just as nice where you are, open up a few windows and enjoy this “barbecued” dinner.
Carolina Barbecued Pork
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
4 to 6 pounds boneless pork loin
2/3 cup cider vinegar
1/2 cup water
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
cole slaw, optional
- Place onions in stoneware.
- Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
- Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
- Cover and refrigerate remaining vinegar mixture.
- Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Shred meat and chop onions.
- Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.