Easy Carolina Pulled Pork

This is the ONLY Carolina BBQ Pulled Pork recipe you will ever need! Massaged with a flavorful rub, quickly browned for color, then braised in the slow cooker for ease and convenience, and finished with a sweet, tangy Carolina BBQ sauce, this Slow Cooker Easy Pulled Pork is outrageously tender and ultimately delicious!

Ingredients

  • 1 batch of [BBQ Dry Rub] (https://recipe.drager.family/recipes/bbq-dry-rub.html)

  • 1 Pork Butt (3 to 3 1/2 pounds if boneless, 3 1/2 to 4 pounds if bone-in)

  • 1 TBS Vegetable Oil

  • 1 (12 Oz.) Bottle Beer (or substitute unsalted chicken stock)

  • 1/4 cup Apple Cider Vinegar

  • 1 TBS Liquid Smoke

Directions

  • 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.

  • 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.

  • 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. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.