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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 435.5
  • Total Fat: 35.0 g
  • Cholesterol: 127.2 mg
  • Sodium: 81.0 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 26.8 g

View full nutritional breakdown of Carolina Pulled Pork Barbecue calories by ingredient
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Carolina Pulled Pork Barbecue

Submitted by: FRENCH_TUTOR

Introduction

This recipe has been in the family for generations. Originally the sauce, called "soptchkin", was used to baste a rotisserie cut of meat. Using a slow cooker today makes this delicious dish easier to reproduce. This recipe has been in the family for generations. Originally the sauce, called "soptchkin", was used to baste a rotisserie cut of meat. Using a slow cooker today makes this delicious dish easier to reproduce.
Number of Servings: 12

Ingredients

    One 3-pound pork shoulder roast, trimmed of visible fat
    2 cups cider vinegar
    1/2 cup butter or soft tub margarine
    2 tablespoons red pepper flakes
    2 teaspoons coarse-ground black pepper
    canola oil

Directions

Serves about 12 people; maybe only 6 if they're really hungry.

Takes only a few minutes to prepare, cooks for several hours.

Wipe an iron skillet with a small amount of canola oil and heat over high heat until really hot.
Sear the pork roast on all sides to get a nice browned coating on the outside of the roast. If your skillet is hot enough, this only takes about a minute per side. Shut heat off as soon as pork roast is seared.
Place roast in a slow cooker set to low power.
In the same skillet, combine vinegar, butter, red and black peppers over low heat and cook just until butter is melted and well-combined with the vinegar and spices. Pour this over the roast.
Cover slow cooker and cook on low for 8 - 10 hours, until very tender.
Use two forks to pull the cooked meat into shreds. This can be done in the slow cooker, or meat can be removed to a large pan to do this. Pour some of the remaining sauce over the pulled meat. Serve the rest on the side.

May serve on buns (pass the hot sauce!) or by itself. Great with cole slaw and baked beans.

Number of Servings: 12

Recipe submitted by SparkPeople user FRENCH_TUTOR.






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