16 Reviews of Barbecued Carolina Pork

From: Mereaux

On Oct 30, 2006

I made this a couple of weeks ago and I'm just now getting around to posting my review. We really enjoyed this BBQ. It was incredibly easy to make an oh so tasty! I used a 5 lb. boneless pork shoulder. I made the vinegar mixture and the rub the night before so I could wake up early and just throw it in the crockpot. I cooked it on low for 9 hours and it turned out perfect. I took it out and placed it on a cutting board, let it cool for about 15 minutes and then I used a couple of forks to shred the meat. I served it on hamburger buns with coleslaw (Creamy Coleslaw) and crunchy French fries. There were only three of us so we had plenty left over. We ate the rest over the next couple of days, even taking some to work for lunch. Great BBQ that I'm sure I'll be making again sometime. Thanks Audrey!

From: jackieblue

On Jan 11, 2005

I should say that I am typically somewhat of a pulled pork snob. I used a bit more vinegar...probably a cup (and it was apple cider vinegar) and cut out the white sugar. I left out the onions also. I cooked it on low all night long, and used a bone-in shoulder. The small bone, of course, was easy to remove the next day. I pulled the pork in the morning with 2 forks and left it cooking in the sauce, shredded, until we ate it later. I would have loved the cole slaw (yes...true Carolina style!), but my infant can't take me eating cabbage, so that waits for another day. My husband thought this was some of the best pulled pork he has ever had. Nobody would ever believe this came from a crock pot. Very nice job with this recipe. I can't wait to make it for my next pot luck. A truly pleasant surprise. Thanks for sharing!

From: Vicki G.

On May 27, 2004

This is REALLY good !!!!! Couldn't be easier to prepare... and the flavor was just perfect. I omitted the onions, only because my husband won't eat them. So for those that don't like onions, I must say this is still a great recipe even without them.

From: Baker*Chick

On Mar 16, 2006

Man, was this good! I followed the recipe exactly and cooked my 6 lb boston butt for about 7 hours on high. I live in Charleston, SC and I would rather have this than any pulled pork I have had in a restaurant here. Thanks for sharing.

From: flower7

On Mar 13, 2005

This was pretty tasty. I used Coleslaw for the coleslaw and they went very well together. I had a 3.5 lb. pork loin and it was done in 8 hours. I added a bit more vinegar at the end and also left the onions in big strips instead of chopping them up. Thanks for the recipe Audrey!

From: Empire920

On May 4, 2006

I haven't had Carolina BBQ in years! This really hit the spot. I'm from California where most people think barbeque is only a verb. Glad I have this recipe...I'll try to educate family and friend that barbeque doesn't always mean "grill". I will add more vinegar like some of the others said as I think it will add even more flavor. And I have to go back for more coleslaw...it's not the same without plenty of coleslaw. Thanks!

From: Aunt Willie

On Sep 19, 2006

Takes me back to when we would visit NC — we always had to have Carolina chopped pork. You are right, the coleslaw makes all the difference in the sandwich!

From: Chef #166126

On Sep 30, 2005

This was the first time I have ever made anything like this, so I was a little nervous. This recipe ROCKS and everyone who ate it loved it! I will be making this again, and again, and again...you get the point! I'm a southern Virginia girl so this is a close as it gets to true Carolina BBQ! Thanks!

From: mtm0817

On Aug 7, 2005

My whole family loved this recipe! Even my youngest ~ who doesn't really like spicy food. The only thing I did different was using minced garlic instead of garlic salt. I will definitely pass this on to family and friends!

From: evewitch

On May 6, 2005

I used Splenda instead of both of the sugars, and added a bit of blackstrap molasses to the wet ingredients. The meat was tender & juicy, and the flavor was good, but next time I'll try the little bit of real sugar & see if it punches up the flavor a bit.