Comments on: Crockpot Carolina Barbecue Pulled Pork Recipe

By: Vad blire för mat? – vecka 6 « Katta Kvack

Vad blire för mat? – vecka 6 « Katta Kvack — Mon, 06 Feb 2012 18:27:12 +0000

[...] Fredagen 10/2: Pulled pork ciabatta [...]

By: Kate

Kate — Sun, 22 Jan 2012 18:12:24 +0000

Hey Chris — it’s possible you get fattier pork in NC than we tend to get in CA. I do trim some of the most egregious fat pieces off my pork from time to time. If your barbecue is soupier than you like (and anything made in the crockpot is going to be more soupy than a dry-cooked method) reserve some of the sauce to pass with the sandwiches.

By: Chris

Chris — Sun, 22 Jan 2012 17:30:53 +0000

Hi. I made this and we love it at our house. I live in the very heart of NC BBQ country and I can tell you you’ve hit the nail right on the head. I do have two questions though. First, when you add the cooking juices back to the shredded pork, do you use all of it? When I use it all, the pork seems to be swimming in it. Then when I pour in the vinegar mixture, it just become downright soupy. If I’m winding up with too much liquid, can you tell me why? I follow your instructions to the letter. I looked at the photo (above) and there’s definitely more liquid than is shown in the “bowl picture.” So I suppose that’s it – how much liquid am I supposed to have? I’ve never seen BBQ floating like mine does. Thanks!!

By: Sandy

Sandy — Mon, 16 Jan 2012 03:50:22 +0000

Just wanted you to know that this freezes great! I had a Deployment Party for my son and ever since he moved down south to be a Marine, he has loved Southern BBQ. I made about 4 batches but instead of in the crockpot I cooked it overnight in a 250 degree oven. It was awesome! Thanks for the recipe!

By: Kimberly

Kimberly — Mon, 09 Jan 2012 23:40:49 +0000

From another 30ish working wife and lover of food, this was an amazing dish! I’m writing from Raleigh, NC and grew up right outside of Charlotte. This is great NC BBQ straight out of my kitchen. Please promise to try it with cold, fresh coleslaw on a burger bun. And eat it outside with friends. That’s what NC is all about! Thanks for this wonderful blog. I will be trying the pimento cheese next. This is another Southern comfort food that we love. Our favorite is to smear pimento cheese on a BLT using friend green tomatoes…delicious!

By: Maven

Maven — Tue, 03 Jan 2012 14:41:00 +0000

Perfection- this tasted exactly like I remember the barbeque my mom used to make. Just enough heat and just enough tang- really perfection. I lifted the meat out and shredded it, then let the juice simmer down to a lovely soupy broth- next time I’ll make double the sauce. Thank you for sharing this one with us here!

By: Sandy

Sandy — Sat, 05 Nov 2011 01:41:06 +0000

My son is being deployed to Afghanistan and since moving to NC he loves Carolina BBQ. I want to make this recipe for the party we are having before he leaves and my question is…any idea how well it will freeze since I have to make quite a few batches?

By: Kate

Kate — Thu, 03 Nov 2011 16:33:57 +0000

I haven’t had much luck with chicken in the crockpot, but it’s certainly worth a try. I’d definitely use thighs over breasts, and cook on high for a shorter time. You could also check out this recipe for pulled chicken sandwiches: http://savour-fare.com/2011/09/06/apple-cider-pulled-chicken-sandwiches-with-apple-slaw-sponsored-post/

If you like the vinegar sauce, you could use that instead of the sweeter tomato sauce.

By: Lea

Lea — Tue, 01 Nov 2011 17:38:56 +0000

Any reason this wouldn’t work with chicken (for a shorter period of time, perhaps)? Boyfriend can’t digest pork.

By: Nicole

Nicole — Wed, 19 Oct 2011 17:17:22 +0000

I made this for my boyfriend’s family while watching the Virginia Tech-Wake Forest game this past Saturday. They all RAVED about it! I have never made pulled pork before, nor have I ever commented on an online recipe. But this was just the best pork. I live so close to the Carolina line and we used to go down there to get barbeque. Never again! I can just make my own. Only thing I did was add more vinegar, and more liquid smoke. It was delicious. I had a 4.65 lb butt, left it on low for 9 hours. PERFECT. Thanks so much!