Barbecue is part of the culture of North Carolina. Over the years, pulled pork has become a delicacy our state is known for world-wide. It’s even spawned many a good-natured debate over which is better – Eastern North Carolina Style, which uses a vinegar-based sauce; or Western North Carolina style, which features a tomato-based sauce.
I’m going to show you how you can accommodate either or both styles. This easy recipe makes pulled pork that is juicy, flavorful and oh-so-tender.
And it’s so simple to do using a slow cooker (Crock Pot). You can set it in the morning and forget it for several hours as it cooks. Plus, you won’t have to heat up the kitchen on a summer day.
Whether you’re making it for your family or a crowd, pulled pork is sure to please. It’s that delicious!
Pulled pork is high in protein, gluten-free and low-carb. A 3 oz. serving of pulled pork (not including sauce or bun) is about 200 calories, 15 g of protein, and 0 carbohydrates.
It can be high in fat, however. To make pulled pork healthier and reduce the amount of fat and calories, after cooking I discard the extra fat and the liquid, which is fatty.
Pulled pork can be enjoyed on its own, or as a sandwich. It pairs wonderfully with coleslaw (see my easy recipe here).
Here’s how to make Carolina Pulled Pork in the slow cooker.