Carolina-Style Pulled Pork

 Being that my last post was a very ladylike meal I thought it was necessary to have a real "man" post. A post with meat. A post with a kick. Something that is also easy to make. 

I still don't eat a lot of meat these days but when I do I like it to be very flavorful. And this pulled pork is packed with flavor. I know some of you may be used to pulled pork slathered in barbecue sauce, so this is a little different but I think it is the best way to showcase the flavor of the meat and still have tang and texture. 

We are all so busy these days and what better way to make dinner easy for you and your family than putting something in the crock-pot and let it cook all day while you are at work and doing other things. This pork is the perfect way to save yourself the worry about "What's for dinner?" and make your evening at home relaxing. 

Spend that hour you would have normally spent in front of the stove cooking dinner outside. Take the kids for a quick bike ride. Take the dog(s) for a walk. Do something that makes your relaxed and happy and then come back home and enjoy a great dinner.

Carolina-Style Pulled Pork
1 (4-6 lb) boneless pork butt or shoulder 
1 large Vidalia onion, sliced thin
For the pork rub:
2 Tbls brown sugar
1/4 cup paprika
2 Tbls kosher salt
1/2 tsp freshly ground black pepper
2 Tbls ground cumin
2 Tbls chili powder
For the crock-pot marinade:
1 cup cider vinegar
4 tsp Worcestershire sauce
1/4 tsp liquid smoke
1 1/2  tsp crushed red pepper flakes
1 1/2tsp sugar
3/4 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper

Let the pork sit out for about a half hour or so to remove the chill from the refrigerator. In a small bowl, combine all of the rub spices and mix thoroughly. Rub mixture all over roast and wrap in plastic wrap and refrigerate for at least 8 hours. 

Remove pork from the refrigerator and let sit for about a half hour on the counter. Slice onions and place in bottom of crock-pot. Place the pork on top of the onions. 

Combine the crock pot marinade ingredients and whisk to combine in a medium sized bowl. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.

Cover crock-pot and cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.Remove meat and onions; drain. Chop or shred meat and onions (or discard the onions). Serve with remaining vinegar mixture and some freshly made coleslaw.