Slow Cooker Carolina BBQ - ThinnerTimes

MiladyB · 07-16-2008, 10:50 AM

Slow Cooker Carolina BBQ

1 (5 lb.) bone-in pork shoulder roast
1 Tbsp. salt
Ground black pepper
1 ½ cups apple cider vinegar
2 Tbsp. brown sugar (or brown sugar substitute)
1 ½ Tbsp. hot pepper sauce
2 tsp. cayenne pepper
2 tsp. crushed red pepper flakes

Place the pork shoulder in a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover and cook on low for 12 hours. Pork should easily pull apart into strands,

Remove the pork from the slow cooker and discard any bones. Strain out the liquid and save 2 cups. Discard the rest of the liquid. Shred the pork using tongs or 2 forks. And return it to the slow cooker. Stir in the remaining ingredients. Cover and keep on a low setting until ready to serve.

You can also cook this on high for 5 ½ hours.

VickiLyn · 07-20-2008, 10:48 AM

This sounds Yummy!! How long after surgery would a person be able to eat this?

MiladyB · 07-20-2008, 01:34 PM

Quote:

Originally Posted by VickiLyn

This sounds Yummy!! How long after surgery would a person be able to eat this?

It really depends on your surgeon's food plan. How fast they allow you to progress. But for me it would have been about 2 months postop.

KathyV · 07-20-2008, 09:38 PM

This looks yummy. why can you not add the seasonings during the original cooking times?
I think I will try this next week. thanks kathy

MiladyB · 07-21-2008, 10:08 AM

Quote:

Originally Posted by KathyV

This looks yummy. why can you not add the seasonings during the original cooking times?
I think I will try this next week. thanks kathy

Probably because you strain off all but 2 cups of the liquid. You'll lose some of the seasonings then. That would be my guess. They are probably more concentrated when you add them later.