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North Carolina BBQ Pulled Pork Sandwiches

North Carolina BBQ Pulled Pork Sandwich 

For Pork:

3-4 lb. pork butt roast

Kosher salt

Freshly ground black pepper

1 cup apple cider

½ cup distilled white vinegar

1 head garlic, cloves peeled

 For BBQ Sauce:

1 cup cider vinegar

6 tablespoons sugar

4 tablespoons ketchup

2 tablespoons honey

1 tablespoon crushed red pepper flakes

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

Buns for serving. 

For butt roast:  Rinse, pat dry and season the pork butt roast with salt and pepper.  Add to a large slow cooker.  In a small bowl, mix together apple cider, white vinegar, and garlic.  Pour around roast in slow cooker, cover and cook on low 6-7 hours.  Remove pork from slow cooker, allow to cool slightly, then shred.  Set aside.  Strain liquids.  Add meat back to slow cooker, and add a little of the strained liquid to the meat.  Stir and continue cooking 30 minutes.     

For the BBQ sauce:  While meat is cooking for the final 30 minutes, prepare your BBQ sauce.  Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves.  Stir in the ketchup, honey, red pepper flakes, salt and black pepper.  Cook over medium heat 5-10 minutes.  Remove from heat.  Add a little of the BBQ sauce to the slow cooker, stir and serve.  Save the rest of the BBQ sauce and serve on the side with sandwiches.  Serve on hamburger buns. 

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