North Carolina Pulled Pork

North Carolina Pulled Pork

skibunny2k 0

"I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker."
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9 h 15 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat slow cooker on Low for 15 minutes.
  2. Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
  3. Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



I added about 1.5 tsp of liquid smoke to the recipe and used apple cider vinegar instead of wine vinegar. It was really tasty and easy.

Easy delicious. Loved the vinegar tang and that there wasn't a lot of tomato taste - different than most pulled pork

I took the advice of the previous reviewer and added liquid smoke and replaced the red wine vinegar with Apple cider vinegar. However I only added about a teaspoon of the liquid smoke (I'm not ...

I made it as written. The pork came out very tender, but lacked flavor. It could be partially because I used more than 2 pounds of meat. I am considering making more vinegar based "sauce" to add...