Down South Pork Barbecue: A Taste of Home

The scent of slow-cooked pork barbecue always takes me back to my grandmother’s kitchen in rural North Carolina. Every summer, the aroma would waft through the air as she tended to her beloved smoker, a plume of hickory smoke rising into the clear blue sky. The resulting pulled pork, tender and tangy, was the star of every family gathering, a true labor of love that embodied the warmth and hospitality of the South. It’s a taste I’ve strived to recreate ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 11-18 hours
• Total Time: 11 hours 20 minutes – 18 hours 20 minutes
• Servings: 4-6
• Yield: Varies based on pork shoulder size
• Dietary Type: Generally gluten-free and dairy-free (depending on barbecue sauce)

Ingredients

• 4-5 lbs pork shoulder, blade or Boston roast
• 2 large onions, sliced
• 6 cloves
• 2 cups water
• 1 (16 ounce) bottle barbecue sauce, your choice
• 1 large onion, chopped

Equipment Needed

• Crockpot (slow cooker)
• Fork for shredding
• Large bowl or cutting board

Instructions

1. Begin by preparing your crockpot. Place half of the sliced onions in an even layer on the bottom. This bed of onions will help prevent the pork from sticking and infuse it with flavor.

2. Next, add the pork shoulder or Boston roast to the crockpot. Nestle the cloves around the meat. They will impart a subtle, spicy aroma during the long cooking process.

3. Pour in the water, ensuring it surrounds the pork. Add the remaining sliced onions on top of the meat.

4. Cover the crockpot and cook on LOW for 8-10 hours, or overnight. The long, slow cooking time is crucial for breaking down the tough connective tissue in the pork shoulder, resulting in incredibly tender and flavorful meat.

5. After the initial cooking period, carefully remove the pork from the crockpot. Place it on a large bowl or cutting board. Allow it to cool slightly so you can handle it.

6. Remove and discard the bone (if present), any excess fat, the cooked onions, and the cloves. These have served their purpose by flavoring the pork during the initial cooking phase.

7. Using two forks, shred the pork into small, manageable pieces. The meat should be so tender that it pulls apart easily.

8. Return the shredded pork to the crockpot.

9. Add the chopped onion and the entire bottle of your favorite barbecue sauce. Stir well to ensure the pork is evenly coated in the sauce.

10. Cover and cook on HIGH for another 1-3 hours, or on LOW for 4-8 hours, stirring several times during the process. The cooking time will vary depending on the strength of your crockpot and your desired level of sauciness. Be sure to stir periodically, especially if your barbecue sauce is high in sugar, to prevent burning on the bottom of the crockpot.

11. Once the pork is heated through and the sauce has thickened to your liking, it’s ready to serve. Pile it high on large buns and enjoy!

Expert Tips & Tricks

• Sear the pork: For an extra layer of flavor, sear the pork shoulder in a hot skillet before placing it in the crockpot. This will create a beautiful crust and enhance the Maillard reaction.

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the barbecue sauce for a spicy kick.

• Make it ahead: This recipe is perfect for making ahead. The shredded pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

• Adjust the sauce: If your barbecue sauce is too thick, add a splash of apple cider vinegar or water to thin it out. If it’s too thin, cook it uncovered for a longer period to allow it to reduce.

• Enhance the smoke flavor: Add a teaspoon of liquid smoke to the crockpot for a more pronounced smoky flavor, especially if you aren’t able to smoke the pork.

Serving & Storage Suggestions

Serve the Down South Pork Barbecue hot on toasted buns with your favorite toppings, such as coleslaw, pickles, and sliced onions. It’s also delicious served over cornbread or alongside mashed potatoes and green beans.

Leftover pork barbecue can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave, or warm in a skillet over medium heat. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Make sure the internal temperature reaches 165°F (74°C) before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	776 kcal	N/A
Calories from Fat	226 g	29%
Total Fat	25.2 g	38%
Saturated Fat	8.3 g	41%
Cholesterol	285.8 mg	95%
Sodium	1323.9 mg	55%
Total Carbohydrate	27.4 g	9%
Dietary Fiber	3.1 g	12%
Sugars	9.7 g	N/A
Protein	103.3 g	206%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vinegar-Based Sauce: For a more traditional Eastern North Carolina barbecue, use a vinegar-based sauce instead of a tomato-based one. Combine apple cider vinegar, red pepper flakes, salt, and black pepper for a tangy and spicy alternative.

• Spicy Barbecue: Add jalapeños or chipotle peppers to the crockpot for a spicier barbecue.

• Sweet Barbecue: Add brown sugar or molasses to the barbecue sauce for a sweeter flavor.

• Dr. Pepper Barbecue: Substitute the water with Dr. Pepper for a unique and sweet twist.

• Coca-Cola Barbecue: Similarly, you can use Coca-Cola instead of water for a slightly different sweet and tangy flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder or Boston roast are ideal due to their fat content and ability to become tender during slow cooking, you could experiment with other cuts like pork butt. However, be mindful that leaner cuts might result in drier barbecue.

Q: Can I cook this in the oven instead of a crockpot?
A: Yes, you can. Place all ingredients in a Dutch oven, cover, and bake at 325°F (160°C) for 3-4 hours, or until the pork is easily shredded.

Q: How do I prevent the barbecue sauce from burning in the crockpot?
A: Stir the pork and barbecue sauce frequently, especially if the sauce is high in sugar. You can also add a little extra water or apple cider vinegar to thin the sauce.

Q: What are good side dishes to serve with this barbecue?
A: Classic sides include coleslaw, baked beans, cornbread, macaroni and cheese, and potato salad.

Q: Can I freeze leftover pulled pork?
A: Yes, cooled leftover pulled pork can be frozen in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

Down South Pork Barbecue is more than just a recipe; it’s a taste of tradition and a celebration of simple ingredients cooked with love and patience. Whether you’re a seasoned pitmaster or a novice cook, this recipe is sure to bring a smile to your face and the satisfying flavors of the South to your table. Gather your family and friends, fire up the crockpot, and get ready to enjoy a truly unforgettable meal. Don’t hesitate to experiment with different barbecue sauces and spices to create your own signature version! Enjoy!