I realize it’s a sweltering hot time of year for many of us, but I couldn’t resist sharing this EASY 3-Ingredient Slow Cooker Pulled Pork recipe! Because I love barbecue THAT MUCH!
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Typical Eastern North Carolina barbecue is pulled, shredded or chopped and is flavored with a vinegar-based sauce with sugar, spices and red pepper.
I LOVE it on sandwiches with coleslaw and extra hot sauce on top.
I found out about this EASY recipe one day while at Shackleford Banks with some friends. I took a bite out of this sandwich and couldn’t believe how tender the pork was and how much flavor it had! When they told me they threw a Boston butt pork roast in the crock pot the night before and only used 2 other ingredients, I had to try it for myself (I couldn’t believe it!).
YES, it’s true! Throw about a 4 pound Boston butt pork roast in your slow cooker with root beer, cook on low for 6 hours, drain off liquid and discard any bones, shred pork, return to pot and toss with your favorite vinegar-based sauce (I used Guy Fieri’s Carolina #6) for a PERFECT and easy Eastern NC style barbecue!
- 1 (4 pound) Boston butt pork roast
- 24 ounces (2 cans or bottles) root beer
- 9 ounces vinegar-based barbecue sauce (more or less, to taste)
- Place roast in a slow cooker (fat side up) and pour root beer over roast. Cook on low for approximately 6 hours, or until roast shreds easily with a fork.
- Drain off liquid. Remove and discard any bones or excess fat. Pull, shred or chop pork. Return to slow cooker and toss with sauce, coating evenly.