Whit Whitaker and Raleigh Way's Recipe for
Carolina Barbecue Pork

Done in Slow Cooker (Crock Pot)
This recipe was given to me by a good friend Whit Whitaker. Whit is origianlly from North Carolina, but has lived all over this globe. Whit hand wrote the recipe, which you will see below. I follow his directions for the recipe, but then take it a couple more steps. I reduce the fat in the recipe, and I add a second helping of sauce.

Ingredients:

Whit's original hand-written recipe.

  • 4 Medium onions, sliced
  • 4 tbs brown sugar (or equivalent amount of Splenda)
  • 2 tbs paprica
  • 4 tsps salt
  • 1 tsp black pepper
  • 1 5-7 lb pork boston butt or shoulder roast
  • 1½ cup apple cider vinegar
  • 6 tsp worchester sauce
  • 3 tsp red pepper flakes
  • 3 tsp dried mustard
  • 1 tsp garlic powder (he says garlic salt, but...)
  • ½ tsp cayenne pepper

Initial Preparations per Whit's Hand-Written Recipe

Slice onions. Separate rings and cover bottom of slow cooker. Place pork butt or shoulder roast in cooker to cover onions. Mix remaining ingredients well and pour over pork. Cook on slow for 8-10 hours. Remove from cooker and with two forks, shred completely. Pour liquid from cooker over shredded pork, adding extra vinegar and splenda (or sugar) to taste. Serve on buns with cole slaw as a side dish.

Raleigh's Modifications

  1. Prepared it according to Whit's recipe
  2. At 9 hours, remove the meat to another pot
  3. Pour the hot stock with onions into a smaller pot
  4. Put everything in the frig to allow the fat to solidify
  5. Next day, scoop off all the fat from top of stock (and there is a LOT)
  6. Pull meat apart, remove excess fat, and flake meat with forks
  7. Put everything back in a cooking pot on the stove
  8. Make a second batch of the sauce and pour it over the meat
  9. Cooked it on low for about 45 min.