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Slow Cooker Carolina BBQ

Alright, I know today is Tuesday but man did it feel like Monday. Getting out of bed was incredibly difficult which was amplified by how freaking cold it was. The days of 60 degree weather and open windows, like on New Years Day, are long gone folks. Winter is officially upon us. Ugh. I thought we might be able to hide from it for a bit longer.

But, if you’re trying to be taken away to the days of summer and warm weather, this just might do it!

I don’t know about you, but BBQ reminds me of summertime and cookouts. With this recipe, you can create that outdoor cooking feeling all within your nice, cozy house! πŸ™‚

Slow Cooker Carolina BBQ
Adapted from

  • 1 (8 pound) bone-in pork butt
  • salt and pepper
  • 2 1/2 cups apple cider vinegar
  • 1/2 cup brown sugar
  • 3 teaspoons of liquid smoke (I used Stubbs)
  • 6 tablespoons hot pepper sauce
  • 3 tablespoons cayenne pepper
  • 3 tablespoons crushed red pepper flakes

Start by putting your pork butt in your crock pot and season it generously with salt and pepper on each side. Then, add in your cider vinegar and liquid smoke. The liquid smoke will allow you to achieve that smoked flavor that comes from a smoker all in your crock pot!

Cook on high for 6 1/2 hours.

Once your meat is cooked through and super tender, shred it with forks. My girl Paula suggests shredding it by hand but after cooking this stuff for 6 1/2 hours, it’s hot. No way was that happening.

Now that the meat is shredded, add in the brown sugar, hot sauce, cayenne and crushed red pepper. Mix thoroughly and cook for another hour.

Add a little bit of BBQ sauce and some Chile Infused Vinegar, and you’re going to be in BBQ heaven!

I will warn you, this stuff was has a good kick to it so feel free to alter the seasonings to your taste. This is definitely a super easy recipe and taste like authentic Eastern Carolina style BBQ.

It definitely made me feel like I was sitting out on my deck enjoying a nice cold beverage looking at fireflies in my yard. And then I woke up to 20-some-degree weather and some serious wind. Womp womp womp.

Now, time to watch the rest of the Sugar Bowl with Ty! Have a great night y’all!

9 responses »

  1. Mmmm this sounds really good. My husband is a BBQ addict so I’ll have to try this one out on him.

  2. Tried this recipe this evening… and it has a BIG kick… so if you aren’t big on really hot foods you’ll need to tone it down some πŸ™‚ but otherwise very yummy and very easy!

  3. If you have a kitchen-aid mixer, stick the meat in with your paddle attachment and it shreds beautifully! I’ve done it with chicken breast & pork. Might have to do a few batch for a whole pork butt/shoulder, but all the same, it sure beats tiring your arms out.

  4. Trying this for dinner tonight… Should I pour all the vinegar out after the 6.5hrs or mid everything into it?

    • By the time its done and you’ve shredded it, you shouldn’t have much liquid left. But if you do, I’d leave it in there and once you shred the meat and add in the seasonings and cook it again to combine, everything should incorporate leaving no liquid. Hope you enjoy it!


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