A brief history of North Carolina pulled–porkbarbecue. A brief history of North Carolina pulled–pork barbecue. … Both the name and method of cooking found their way to North America, where George Washington noted in his diary of 1769 that he “went up to Alexandria to a “barbicue.”
Not counting the seasonings, there are only 3 amazing ingredients in this “off the cuff” recipe I made one day. Now it’s the only way I cook pulled pork. You can use any kind of beer or ale and any brand of barbecue sauce. I use Shiner Bock beer and Sweet Baby Ray’s regular barbecue sauce.
- 6 lb pork butt
- 1 can(s) beer or ale
- 1 bottle prepared barbecue sauce of choice
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Turn the slow cooker to medium. Add the pork butt. Season top and bottom with salt, pepper, onion powder and garlic powder. Pour 1 can beer into slow cooker, leaving seasonings on top. Cover and go to bed.
- Seriously, do this about 10 p.m. and go to bed. About 9 a.m. the next morning remove the pork and shred with a fork; discard the juice/beer and the remains of the pork butt. Rinse out crock pot with warm water and place shredded pork back in; pour the barbecue sauce over top and mix. Cover and turn to low and heat for about 2 additional hours.
- Serve on onion buns or any type you’d like. Makes about 16 very large sandwiches. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people