Carolina BBQ Pulled Pork

Prepare to have your mouth water with this easy Carolina BBQ Pulled Pork recipe that delivers smoky, tangy, finger-licking perfection. Featuring dry rubbed pork butt slowly braised to perfection in the slow cooker, and doused in tangy NC barbecue sauce. Learn all the real deal secrets to juicy, unbelievably flavorful BBQ and get ready to sink your teeth into the juiciest, most succulently flavorful meat - all with minimal effort required.

📝 Ingredients

• 1 Prepared Recipe BBQ Dry Rub ( (Click for Recipe) (See Notes))
• 1 whole Pork Butt ((3 - 3 1/2 pounds if boneless) (3 1/2 - 4 pounds if bone-in))
• 1 TBS Vegetable or Canola Oil
• 1 (12 Oz.) Bottle Beer (- or you can substitute unsalted chicken or beef stock if desired (I used a lager))
• 1/4 cup Apple Cider Vinegar
• 1 TBS Liquid Smoke
• 1 Prepared Recipe Carolina BBQ Sauce ((Click for Recipe))

👨‍🍳 Instructions

1. 1Rub the Pork Butt: Place the pork butt on a clean surface and use paper towels to pat the pork thoroughly dry. Remove 2 tablespoons of the dry rub and set it aside to use later. Then, sprinkle HALF of the dry rub all over the top of the pork butt. Use your hands to massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining half of dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or a half sheet pan. Transfer the wrapped and rubbed pork to the fridge and allow to marinate in the dry rub for at least 1 hour, but preferably overnight. (Note: If you refrigerate the pork as suggested, please remove the pork from the fridge and let sit on the counter at room temperature for 30 to 45 minutes to remove the chill.)
2. 2Sear Pork Butt On Stovetop: Sear the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) Remove the pork and transfer it to the slow cooker, fat cap facing UP.
3. 3Slow Cook Pork In Crock Pot: Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.Rest Pork: When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle.
4. 4Pull Pork Into Strands: Pull Pork: Once the pork is cool enough to handle, use two forks to shred and “pull” the pork. Then, sprinkle the remaining 2 tablespoons of dry rub all over the pulled carolina pork and toss to coat.
5. 5Toss With Carolina BBQ Sauce, Serve: Serve: There are three ways you can "dress" this pulled pork - tossed with cooking liquid, barbecue sauce, or both. Both always gets my vote if you're looking for smokehouse pulled pork experience.If using BBQ Sauce: Add half of the BBQ sauce (or sauce to taste) to the pork and toss to coat. Serve with the remaining BBQ sauce on the side. Enjoy!Or, If NOT using BBQ Sauce: Strain the cooking liquid through a fine-mesh strainer. Skim off as much fat as possible from the surface and discard. Add enough cooking liquid to the pork so that it is moistened. Toss to coat. Enjoy!For Epic Pulled Pork: Strain the cooking liquid in the crock pot through a fine-mesh strainer into a bowl or liquid measure. Then, skim as much fat as possible from the surface and discard the fat. Drizzle a few tablespoons of cooking liquid over the pulled pork and toss. Then, add the desired amount of carolilna barbecue sauce and toss to coat. Enjoy!