North Carolina Slow Cooker Barbecue
There is nothing better than a slow, all-day, smoked Pork Butt or Shoulder for your barbeque. We like many styles, but we love Western North Carolina. It’s cooking directions are fairly universal and by changing your rub, mopping sauce and BBQ Sauce, you can adapt other city or regional rubs and sauces, since this basic recipe will produce a tender, fall-off-the-bone meat. Pork or Beef, they are all delicious. Add the sauce of your choice, a side of coleslaw and beans and your friends will be lined up for more. But we don’t always have 8 to 10 hours to hang around outdoors, so we have a North Carolina Slow Cooker Barbecue recipe. You still slow cook it for 8-10 hours, but done indoors, you don’t have to keep mopping it and tending the fire.
We re-crafted our North Carolina BBQ Rub to be true to a Western Carolina Rub, which is a bit sweeter than Eastern Carolina and other regions, but with just enough chile heat to not cook away but not be too spicy hot when on your plate. The balance makes it one our most popular BBQ Rubs. You can also use our Kansas City, St. Louis or Other Pork Rubs if you prefer. They all will work with this recipe.
1 Boston Butt or Pork Shoulder Roast
Sheffield’s North Carolina BBQ Rub – About 1 tablespoon per pound
1-2 teaspoons of liquid smoke, if desired
Your Favorite Barbecue Sauce, for serving
Coleslaw and Baked Beans as Side Dishes
Rinse meat and pat dry. Liberally rub meat with North Carolina BBQ Rub. If you have time, cover in a bowl and refrigerate overnight to let the flavors develop. Place meat in dry crock pot and cook 8 to 10 hours on low setting until very tender and able to easily shred. If you like a crispy crust, you can place under the broiler, watching closely so that it doesn’t burn. Turn as needed. If you crisp it up, place back in crock pot when browned to your liking and keep warm until ready to serve. When ready to serve, remove from slow cooker, shred with 2 forks or chop in into fine pieces depending on how you like it. Put back in the slow cooker to keep warm while serving.
Serve as an entree or as a sandwich on bun with coleslaw as a topping or on the side with baked beans.
Makes About 8 servings