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The Ultimate Slow Cooker Pulled Pork with Homemade Western North Carolina BBQ Sauce Recipe

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Slow Cooker Pulled Pork is a recipe to master. Whether you're hosting a summer BBQ for or getting cozy inside with the family in the fall - Pulled Pork is a staple for all seasons. But while pulled pork is a go-to recipe, many people serve it the same way.


Take your pulled pork to the next level by giving your guests a way to customize their sandwich or dish with BBQ Sauces from the many regions of the south.


About Western North Carolina BBQ Sauce

Barbecue is a loved culinary tradition in the American South, and one of the defining characteristics of regional barbecue styles is the sauce. Each region boasts its own unique flavors, ingredients, and preparation methods, making American barbecue an endlessly diverse and delicious experience. One such distinctive barbecue sauce is the Western North Carolina variety, which stands out as a testament to the South's culinary heritage.


Western North Carolina, often referred to as "Lexington-style" or "Piedmont-style" barbecue, is known for its tangy, vinegar-based sauce with a touch of tomato. It's a style that has become popular beyond the state's borders. Here are the key characteristics of one of our very favorites of them all :


Vinegar Base

The hallmark of this sauce is its vinegar base. It typically consists of apple cider vinegar, which provides a sharp, tangy flavor. The vinegar is mixed with a blend of spices to create a slightly acidic sauce.


A Bit of Tomato Infusion

Unlike the Eastern North Carolina sauce, Western North Carolina BBQ sauce incorporates some tomato, often from ketchup, which add a touch of sweetness and depth of flavor. This balance of tartness from the vinegar and sweetness from the tomatoes is a defining feature.


Spices and Heat

To give the BBQ Sauce complexity, the sauce includes a few spices namely black pepper, red pepper flakes, and hint of brown sugar - but not enough to make it sweet. These ingredients not only provide flavor but also a mild to moderate level of heat.


Western North Carolina BBQ sauce is not just a condiment; it's a symbol of local culture and culinary pride. It has also spread its influence beyond the region's borders, contributing to the diversity of barbecue styles found throughout the American South.


Whether you're a fan of tangy vinegar-based sauces or smoky and sweet concoctions, there's a barbecue style in the American South to satisfy every palate. This one is for the vinegar lovers!


THE ULTIMATE SLOW COOKER SLOW PORK

Serves 6

INGREDIENTS

For the Slow Cooker Pork:

7 lbs of duBreton pork shoulder

1 teaspoon kosher salt flakes (less if using table salt)

1/2 teaspoon freshly ground pepper

1 large yellow onion, peeled and sliced

1 cup chicken broth


For the Spice Rub (optional)

A spice rub isn't essential to making a fabulous pulled pork. Pork is meant to shine in your dish, and with onion and salt - the pork is well seasoned, especially when using a high quality organic pork like that from our partner duBreton. That said, if you want to have fun with spices and seasonings, here is one spice rub to start with. At The Chef & The Dish we believe in Method Cooking. Use the spices below and begin playing with flavors. Remember, your BBQ Sauce is another hero of the dish, so while you're playing with flavors, don't forget to allow the different components in your dish to shine.


2 Tablespoons brown sugar

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion poweder

1 teaspoon ground coriander

1/2 teaspoon cayenne

Mix all spices, salt and pepper together. Rub pork with straight salt and pepper, or the spice mixture and let rest for about an hour. Meanwhile, slice the onion and place on the bottom of a large slow cooker. Lay the pork shoulder ontop of the onion, and pour chicken broth around the pork.


Cover the pork shoulder and cook on low for 8 hours


Western North Carolina BBQ Sauce Recipe

Serves 8

INGREDIENTS

1 cup cider vinegar

¼ cup brown sugar

2 teaspoons kosher salt flakes (less if using table salt)

2 teaspoons red pepper flakes

¼ cup ketchup

While your pork shoulder is in the slow cooker, begin making your Western Carolina BBQ Sauce.


Whisk everything together in a small saucepan and set over medium heat. Bring to a simmer and cook for 3 minutes. This tangy BBQ Sauce is perfect when poured over a Pulled Pork Sandwich and topped with Creamy Coleslaw.


Enjoy!



Pulled Pork with four types of BBQ Sauce including Mustard Sauce, Western North Carolina Vinegar Sauce, White Sauce and Traditional BBQ Sauce

ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™

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The Ultimate Slow Cooker Pulled Pork with Homemade Western North Carolina BBQ Sauce Recipe


Slow Cooker Pulled Pork is a recipe to master. Whether you're hosting a summer BBQ for or getting cozy inside with the family in the fall - Pulled Pork is a staple for all seasons. But while pulled pork is a go-to recipe, many people serve it the same way.


Take your pulled pork to the next level by giving your guests a way to customize their sandwich or dish with BBQ Sauces from the many regions of the south.


About Western North Carolina BBQ Sauce

Barbecue is a loved culinary tradition in the American South, and one of the defining characteristics of regional barbecue styles is the sauce. Each region boasts its own unique flavors, ingredients, and preparation methods, making American barbecue an endlessly diverse and delicious experience. One such distinctive barbecue sauce is the Western North Carolina variety, which stands out as a testament to the South's culinary heritage.


Western North Carolina, often referred to as "Lexington-style" or "Piedmont-style" barbecue, is known for its tangy, vinegar-based sauce with a touch of tomato. It's a style that has become popular beyond the state's borders. Here are the key characteristics of one of our very favorites of them all :


Vinegar Base

The hallmark of this sauce is its vinegar base. It typically consists of apple cider vinegar, which provides a sharp, tangy flavor. The vinegar is mixed with a blend of spices to create a slightly acidic sauce.


A Bit of Tomato Infusion

Unlike the Eastern North Carolina sauce, Western North Carolina BBQ sauce incorporates some tomato, often from ketchup, which add a touch of sweetness and depth of flavor. This balance of tartness from the vinegar and sweetness from the tomatoes is a defining feature.


Spices and Heat

To give the BBQ Sauce complexity, the sauce includes a few spices namely black pepper, red pepper flakes, and hint of brown sugar - but not enough to make it sweet. These ingredients not only provide flavor but also a mild to moderate level of heat.


Western North Carolina BBQ sauce is not just a condiment; it's a symbol of local culture and culinary pride. It has also spread its influence beyond the region's borders, contributing to the diversity of barbecue styles found throughout the American South.


Whether you're a fan of tangy vinegar-based sauces or smoky and sweet concoctions, there's a barbecue style in the American South to satisfy every palate. This one is for the vinegar lovers!


THE ULTIMATE SLOW COOKER SLOW PORK

Serves 6

INGREDIENTS

For the Slow Cooker Pork:

7 lbs of duBreton pork shoulder

1 teaspoon kosher salt flakes (less if using table salt)

1/2 teaspoon freshly ground pepper

1 large yellow onion, peeled and sliced

1 cup chicken broth


For the Spice Rub (optional)

A spice rub isn't essential to making a fabulous pulled pork. Pork is meant to shine in your dish, and with onion and salt - the pork is well seasoned, especially when using a high quality organic pork like that from our partner duBreton. That said, if you want to have fun with spices and seasonings, here is one spice rub to start with. At The Chef & The Dish we believe in Method Cooking. Use the spices below and begin playing with flavors. Remember, your BBQ Sauce is another hero of the dish, so while you're playing with flavors, don't forget to allow the different components in your dish to shine.


2 Tablespoons brown sugar

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion poweder

1 teaspoon ground coriander

1/2 teaspoon cayenne

Mix all spices, salt and pepper together. Rub pork with straight salt and pepper, or the spice mixture and let rest for about an hour. Meanwhile, slice the onion and place on the bottom of a large slow cooker. Lay the pork shoulder ontop of the onion, and pour chicken broth around the pork.


Cover the pork shoulder and cook on low for 8 hours


Western North Carolina BBQ Sauce Recipe

Serves 8

INGREDIENTS

1 cup cider vinegar

¼ cup brown sugar

2 teaspoons kosher salt flakes (less if using table salt)

2 teaspoons red pepper flakes

¼ cup ketchup

While your pork shoulder is in the slow cooker, begin making your Western Carolina BBQ Sauce.


Whisk everything together in a small saucepan and set over medium heat. Bring to a simmer and cook for 3 minutes. This tangy BBQ Sauce is perfect when poured over a Pulled Pork Sandwich and topped with Creamy Coleslaw.


Enjoy!



Pulled Pork with four types of BBQ Sauce including Mustard Sauce, Western North Carolina Vinegar Sauce, White Sauce and Traditional BBQ Sauce

ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™



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Transport Your Kitchen for the Day.™