Crock Pot Nc Pulled Pork Recipe - Food.com (2024)

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photo by Meekocu2

Reviews

1. For the past 20 years, Smithfield's BBQ has been my favorite. I worked at the Wilmington, NC location as a teen, and since then, no other BBQ has come close. That is, until I made this recipe. Smithfield's will be first in my heart for nostalgic reasons, but now I can make a pulled pork at home that makes me just as happy. Thank you for posting this recipe!

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   BalloonHead2070

2. This recipe gave me exactly what I was hoping for! Tender pulled pork that was not cooked in bbq sauce. It was tender and fell apart. I did cook the pork butt roast on low for about 7 hours and it was not ready, so I gave it a couple more hours on low and we ate it the next night. Worth the wait! It was perfect. I only used about half of the remaining vinegar mix when the pork was done because I was unsure of my kids liking it and it was thumbs up for all 3 kids. I made the Neely's BBQ sauce recipe to go along with it.

   Jenny Frenny

3. Fabulous recipe! I did add a Tbs of Tang to the rub and cut the cider vinegar down to 1/2 cup.<br/>I was running short of time so I put my crockpot on high and cooked for 4 hours.(This will vary with crockpots, mine cooks fairly fast) I served this with " Creamy Cole Slaw" and Kaisher Buns and Lays Potato chips. Thanks for sharing your recipe! It's a keeper for sure :)

   Marsha D.

4. Excellent pulled pork! The smoked paprika added an awesome flavor. I only used 1/4 cup worcestershire sauce, but that's the only thing I changed. These make very tasty (and messy) sandwiches. I cooked this on low for 8 hours and it was super moist and flavorful. Thanx for posting this!

   *Parsley*

5. This is our favorite pulled pork recipe I have tried yet! Followed the recipe exactly. We love the vinegar based sauce, I actually have to make extra when we serve this cause everyone is dipping into it!!

   Michelle M.

   See Also

   Pork Cheek Recipe - Braised Pork Cheek and Peas | Hank Shaw

see 8 more reviews

Tweaks

1. After cooking by your directions I pulled the pork apart and added a 1\4 cup of barque sauce and reheated in the crock pot amazing taste

   David P.

2. I've been using this recipe for a while. I grew up in Eastern NC, and for me, no recipe can ever really replicate Smithfield's, so I just buy the sauce straight from them when I can. Whether it's Smithfield's sauce or the recipe, I ditch the quartered onions and spice rub. Then I cook the pork shoulder in a LOT of sauce. Last time I tripled the recipe and just cooked it with all the sauce in there, then skimmed and plucked out the fat. I'm very satisfied with the way it came out using this method.

   Brian F.

3. This meat is tender and delicious! I made this recipe as directed with the exception of substituting prepared mustard for dry as I had run out and dehydrated onion with some water as I didn't have any fresh, also only had regular paprika, not smoked. The house smells amazing and oh boy is this a delicious meal! Thanks for posting! Will be making this one again for sure.

   rocketshipred

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