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!
Sign up for my email subscription and never miss a recipe.
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.
Adapted from The Comfort of Cooking