Slow Cooker Carolina-Style Pulled Pork is a favorite at our house because 1) It’s super easy to make, 2) It’s super delicious, and 3) It makes a large quantity. Yay for leftovers! I made this pulled pork with an Eastern North Carolina-style sauce. Yes, pulled pork is serious business in North Carolina and there are different styles depending on the part of the state.

Easterners like their pulled pork with a thin, vinegary sauce that’s very tangy and peppery. It tastes wonderful on a sandwich with a creamy, sweet coleslaw to balance out the tang.

 
When I don’t feel like making my own coleslaw, I swing by the drive-thru at Bojangles and pick up a large container of their coleslaw. It’s much better than the prepared coleslaw at the grocery store. If you don’t have Bojangles near you, try the coleslaw at KFC or Popeye’s.
When I cook pulled pork in the crock pot, I pretty much make 2 sauces and the first one ends up getting discarded. You’ll want a sauce to flavor the pork while it cooks, but Boston Butt releases so much fat into the slow cooker, it’s swimming in fatty liquid by the time it’s done cooking. The best way to get rid of this fat is to dump most of the liquid out and add a new sauce to the cooked pork. Then you have fully flavored pork, that’s not too greasy. Whether you serve this pork with baked beans and corn, or on a sandwich with coleslaw, it’s a super easy and flavorful meal ...