Southern Carolina Pulled Pork

Southern Carolina Pulled Pork
Adapted by Chef Tse from a recipe by Andrew Schloss in Art of the Slow Cooker

Serves 6


  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground Allspice
  • 1 tablespoon granulated garlic
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 5 tablespoons brown sugar, divided
  • 3 pound boneless pork shoulder
  • 2 tablespoons vegetable oil
  • 3/4 cup apple cider vinegar


  • In a small bowl, mix together pepper, salt, Allspice, garlic, paprika, chili powder and 1 tablespoon brown sugar.
  • Pat spice mixture into all sides of pork shoulder.
  • Wrap in plastic wrap and refrigerate overnight.
  • Heat oil in a medium stainless steel skillet over medium heat.
  • Add pork shoulder and brown lightly on all sides.
  • Place pork in slow cooker.
  • Return pan to heat and deglaze pan with apple cider vinegar and remaining brown sugar.
  • Bring to a boil for one minute, then pour over pork.
  • Cook on low in slow cooker 8 hours.
  • Remove pork from sauce and shred meat with two forks.
  • Pour sauce over pork and serve.
  • If you like a thicker sauce and not so much fat, pour sauce into a gravy separator and let stand five minutes. Pour juice, minus fat, into a small saucepan. Boil sauce until it reached desired consistency.


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