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North Carolina Pulled Pork

From

April​/May 2005

North Carolina Pulled Pork

We wanted a recipe for pulled pork that we could make easily in a slow cooker. For the most flavor we used a fatty Boston butt cut in this recipe. We added ham hocks to the cooking liquid to get that authentic North Carolina pulled pork flavor, then shredded their meat and mixed it with the pork. We found that boiling the cooking liquid down created a rich base for the barbeque sauce. Liquid smoke added to the finished sauce helps boost the smoky flavor in this pulled pork recipe.

Serves 8 to 10

Ham or pork hocks are available smoked and cured or just smoked. Although either will work in this recipe, smoked and cured hocks (which are deep red) will provide the best flavor. We prefer to use Boston butt for this recipe, but a picnic roast can be used instead. You will need a 6-quart slow cooker for this recipe. Don't be tempted to speed up the process by turning the cooker to the high setting--the pork will have a decidedly boiled texture. Serve the pork piled high on white bread or hamburger buns, with plenty of coleslaw and pickle chips on top. To warm up leftovers, add 1 tablespoon water for every cup of pork and heat in a large skillet over medium-low heat until warmed through.

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