Pulled Pork

Carolina Pulled Pork

Ever since the settlement at Jamestown in Virginia (1607) Southerners have been successfully raising pigs as one of their chief forms of livestock. And the barbecue style itself was probably borrowed by settlers from Caribbean natives who cooked their meats over open flames on a framework known to the settlers as “barbacoa”. So Carolinians have had the last 400 years to perfect their recipes and techniques to perfect by far the most ubiquitous food found in the region.


For the Pork

  • 5 Lb Pork Shoulder or Butt
  • 1 T Olive Oil
  • 1 T Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Dry Mustard
  • ½ C Apple Cider Vinegar


Heat a large skillet to medium-high heat and set your slow cooker to high heat. Combine the dry seasonings in a small bowl and mix well to combine. Rub the dry seasoning to cover the entire piece of meat and transfer to the hot skillet. Sear each side for 2 minutes and transfer to slow cooker. Pour the apple cider vinegar over the meat, cover and cook for 2 hours on high heat. After two hours turn the heat to low and cook for an additional 6+ hours.


For the Slaw


  • 1 Head Cabbage, chopped
  • ¾ C Apple Cider Vinegar
  • 1 C Olive Oil
  • ½ T Cumin
  • 1 T Dry Mustard
  • ½ tsp Celery Seed
  • ½ tsp Caraway Seed
  • ¼ tsp Black Pepper
  • ½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 T Dijon Mustard
  • 1 T Honey
  • Sandwich Rolls


In a large bowl, whisk together the vinegar, oil, dry seasonings and honey until mixed well. Add the cabbage and toss to combine. Cover and refrigerate until the meat is finished cooking.