Slow Cooker Carolina BBQ Recipe

Pork shoulder: The main protein for this dish, it becomes tender and flavorful after slow cooking.

Apple cider vinegar: Adds a tangy flavor that is characteristic of Carolina BBQ.

Ketchup: Provides a sweet and tangy base for the sauce.

Brown sugar: Adds sweetness and helps to balance the tanginess of the vinegar.

Worcestershire sauce: Adds depth and umami to the sauce.

Red pepper flakes: Adds a bit of heat to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild spiciness and complements the other flavors.

To ensure the pork shoulder absorbs maximum flavor, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step caramelizes the exterior, adding a deeper, richer taste to the final dish.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and fat content, making it a good alternative for slow cooking.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• ketchup - Substitute with tomato paste and honey: Mixing tomato paste with honey can mimic the sweetness and thickness of ketchup.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can dissolve well in slow-cooked dishes.

• worcestershire sauce - Substitute with soy sauce and lemon juice: A combination of soy sauce and lemon juice can replicate the umami and tangy notes of Worcestershire sauce.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with an extra layer of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile and can be used in the same quantity.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and potential spoilage.
• Transfer the shredded pork along with its sauce into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• Label each container with the date and contents. This ensures you know exactly what you have and when it was made, making meal planning easier.
• Store the containers in the refrigerator if you plan to consume the BBQ within 3-4 days. This keeps the pork fresh and ready for quick reheating.
• For longer storage, place the containers in the freezer. The BBQ can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the BBQ in the refrigerator overnight. This slow thawing method helps maintain the quality of the meat.
• Reheat the pork in a saucepan over medium heat, stirring occasionally until it’s heated through. You can also reheat it in the microwave, but be sure to do so in short intervals to avoid drying out the meat.
• If the BBQ seems a bit dry after reheating, add a splash of apple cider vinegar or a bit more sauce to moisten it up.
• Serve the reheated BBQ on buns or with your favorite sides, just as you would with freshly made BBQ.

• Stovetop Method: Place the shredded pork in a skillet over medium heat. Add a splash of apple cider vinegar or a bit of the leftover sauce to keep it moist. Stir occasionally until heated through, about 5-10 minutes.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the shredded pork in an even layer in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 20-30 minutes, stirring halfway through.

• Microwave Method: Place the shredded pork in a microwave-safe dish. Add a small amount of the leftover sauce or a splash of apple cider vinegar to keep it moist. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method: If you have a bit more time, place the shredded pork back in the slow cooker. Add a little of the leftover sauce or apple cider vinegar to keep it moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Sous Vide Method: Place the shredded pork in a vacuum-sealed bag or a ziplock bag using the water displacement method. Heat a pot of water to 165°F (74°C) and submerge the bag. Let it heat for about 45 minutes to an hour. This method ensures the pork remains juicy and tender.

• Slow cooker: A countertop electrical appliance used for cooking food at a low temperature over a long period of time.

• Mixing bowl: A large bowl used to combine ingredients together.

• Measuring cup: A kitchen utensil used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Small spoons used to measure an amount of an ingredient, either liquid or dry, when cooking.

• Forks: Utensils with tines used to shred the cooked pork shoulder.

• Knife: A tool used to trim any excess fat from the pork shoulder before cooking.

• Cutting board: A durable board on which to place material for cutting.

• Serving spoon: A large spoon used to serve the shredded pork.

• Buns: Bread rolls used to serve the shredded pork if desired.

Prep ingredients ahead: Measure and mix the apple cider vinegar, ketchup, brown sugar, worcestershire sauce, red pepper flakes, salt, and black pepper the night before.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.

Pre-cut pork: Ask your butcher to cut the pork shoulder into smaller pieces for faster cooking.

Shred with ease: Use a hand mixer on low speed to quickly shred the pork.

Batch cook: Double the recipe and freeze half for a quick meal later.