Slow Cooker North Carolina Pulled Pork Barbecue

Barbecue Recipes for Fourth of July

I am invited, like many of you, to a 4th of July cookout at a friend’s house where we will celebrate by listening to music, eating wonderful food and enjoying each other’s company. We will celebrate freedom, but my secret is that I am also celebrating freedom from being attached to my stove or oven the night before. Instead, I’m bringing slow cooker pulled pork. As one of our most popular slow cooker recipes, this North Carolina Barbecue is sure to be a hit.

Along with the barbecue, I’m bringing the most delicious coleslaw to go with it. I’ll let my slow cooker do the work while others toil away at cupcakes and complicated casseroles the night before. Because it’s a potluck, I’m bringing the barbecue in my slow cooker because it has these great clips that make it virtually spill-proof, and I’ll happily accept everyone’s compliments on my dish. Happy Independence Day, happy freedom-from-too-much-work day and I hope you like the barbecue.


North Carolina Pork Barbecue (for 5-6 quart slow cooker)
Yields 10
In the mid-Atlantic, barbecue refers to a sandwich with pulled pork and coleslaw. North Carolina barbecue is known for its vinegar base, which gives the pork a nice tang compared to the sweeter styles of other regions. We suggest using the Set & Forget® 6 Qt. Programmable Slow Cooker because it travels well and has a separate unit to heat the sauce.
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  1. 2 1/4 cups apple cider vinegar
  2. 3 Tablespoons sugar
  3. 1 Tablespoon Worcestershire sauce
  4. 1 Tablespoon crushed red pepper flakes
  5. 2 teaspoons salt
  6. 1 1/2 teaspoons black pepper
  7. 1 pork butt, shoulder or blade roast (3 to 4 lbs.)
  1. Combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper flakes, salt and pepper in a medium bowl.
  2. Place pork in crock. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
  3. Cover and cook on HIGH for 5 hours or LOW for 10 hours.
  4. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone.
  5. In a small saucepan, bring remaining vinegar mixture to a boil. Reduce heat and simmer 5 minutes. Serve with pork.
  6. Shred meat with a fork. Serve on buns with coleslaw.
Everyday Good Thinking
Creamy Coleslaw
Yields 12
Coleslaw is a great dish for potlucks, cookouts, barbecues and office parties. This creamy version was made using a variety of fresh produce that was chopped using the convenient and simple Stack & Snap™ 10 Cup Food Processor.
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  1. 1 cup mayonnaise
  2. 1/4 cup apple cider vinegar
  3. 2 Tablespoons sugar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1 small green cabbage, cut into eighths
  7. 1/2 small red cabbage, cut into eighths
  8. 3 green onions
  9. 2 medium carrots, peeled
  1. Combine mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
  2. Using slicing blade, with food processor running, add green​ cabbage to food chute. Process until sliced. Add green cabbage to mayonnaise mixture. Repeat with red cabbage.
  3. Using shredding blade, with food processor running, add green onion and carrots to food chute. Process until shredded. Stir into cabbage mixture.
  4. Cover and refrigerate for several hours to blend flavors.
Everyday Good Thinking
North Carolina Pulled Pork BBQ

Other BBQ recipes from the Test Kitchen: 

4-Ingredient Slow Cooker Mesquite BBQ Pork Tenderloin

Crispy BBQ Chicken Taquitos


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    I’ve used this recipe on a lot of outings every one loves the n.c.pulled pork thanks for the recipe. From S.C.

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