Wednesday, December 21, 2011

The Anti-Chicken Fingers Movement - Carolina Barbecued Pork

If you're in the Carolinas, then it may feel like tomorrow is going to be the first day of spring, rather than winter.  With a balmy 75 degree high today and a chance of thunder this evening, who would know the difference!  Though my Christmas tree is telling a different story.  What a better way to celebrate the arrival of any new season than Carolina Barbecued Pork.  This slow-cooker recipe is the bomb!   So flavorful and the meat is so tender.  Serve with baked beans, mac n cheese...if the weather is just as nice where you are, open up a few windows and enjoy this "barbecued" dinner.

Carolina Barbecued Pork

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
4 to 6 pounds boneless pork loin
2/3 cup cider vinegar
1/2 cup water
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
hamburger buns
cole slaw, optional


  1. Place onions in stoneware.
  2. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
  3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
  4. Cover and refrigerate remaining vinegar mixture.
  5. Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Shred meat and chop onions.
  6. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.