Eastern North Carolina BBQ Pork
My parents were from Virginia originally, and since moving to Chicago in 1964 after what they thought was going to be two years for my Dad’s job, well, they just never left. While I wonder what our lives what have looked like if they had stayed in Virginia, I have lifelong memories of visiting every single year. This Instant Pot Eastern North Carolina BBQ Pork sandwich was something I looked forward to every year.
Why You’ll Love This Recipe
While you could absolutely add bottled bbq sauce to this pork bbq, I absolutely love the vinegar and crushed red pepper kick the “juice” makes after cooking. I prefer a super wet pork bbq sandwich, and don’t mind eating it with a fork and knife. If Hannah’s bun gets remotely wet, it’s a hell no for her. She also prefers her bun toasted, and I prefer mine soft. Feel free to eat this pork bbq on tortilla chips for a quick nacho dinner.
Pork shoulder is such an economical cut of pork, and once it’s cooked for a while becomes so moist, juicy and tender. Even if you don’t use the juice from the pork bbq, store it in the juice. You will notice that once chilled any residual fat will rise to the top, and you can either decide to reheat with that fat, or remove based on your preference.
Ingredients You’ll Need
- pork shoulder (I prefer bone in)
- apple cider vinegar
- chicken broth
- seasonings such as dried minced onion, garlic powder, salt and pepper
- crushed red pepper flakes
- vegetable oil
How to Make Instant Pot Pork BBQ
Making Pork BBQ in the Instant Pot (affl. link) is surprisingly easy, and most of the cooking is completely hands off. Searing the pork first adds extra flavor, while the apple cider vinegar, chicken broth, and crushed red pepper create that classic tangy Eastern Style barbecue flavor.
Step 1: Season the Pork
Pat the pork dry with paper towels, then season it generously on all sides with the dry seasonings.
Step 2: Sear the Pork
Turn the Instant Pot to the sauté setting and add the oil. Once the oil is hot, add the pork and sear for about five minutes per side, or until the outside is nicely golden brown. Depending on the size of your pork shoulder, you may need to rotate it a few times to brown as much of the surface as possible.
Step 3: Adding the Cooking Liquid
In a small bowl or measuring cup, mix together the apple cider vinegar, chicken broth and crushed red pepper flakes. Pour the mixture into the Instant Pot around the pork.
Step 4: Pressure Cook the Pork
Cancel the sauté setting and secure the Instant Pot lid. Make sure the valve is set to sealing. Set the Instant Pot in High Pressure and cook for 90 minutes.
Step 5: Release the Pressure
Once the cooking time is finished, allow the Instant Pot to naturally release pressure before carefully opening the lid. This typically takes about 20 minutes. Remove the pork from the Instant Pot and transfer it to a cutting board or large bowl.
Step 6: Chop the Pork
Remove the bone and any large pieces of excess fat. Instead of shredding the pork, finely chop it with a knife for that traditional Eastern style pork bbq texture. Add some (or all) of the cooking liquid back to the chopped pork as needed to keep it juicy and flavorful. Once cooled, the fat will rise to the top, and you can remove before reheating or keep it with the pork for reheating. That’s a personal preference, but I typically keep the fat.
Step 7: Taste and Serve
Taste the pork and adjust the seasoning as needed. Add additional apple cider vinegar, crushed red pepper or Tabasco, depending on hohw tangy and spicy you like your BBQ. Serve the chopped pork on warm buns, with coleslaw, or alongside your favorite BBQ sides.
Instant Pot North Carolina BBQ
This pork bbq is a tried and true family recipe. My grandpa was from Eastern North Carolina, so this is a vinegar based BBQ.
Ingredients
- 3.5 pound bone in pork shoulder, some fat trimmed
- 1/2 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 teaspoon crushed red pepper
- 1 tablespoon garlic powder
- 1 tablespoon minced onion
- salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Preheat instant pot with vegetable oil on the sauté setting.
- Coat all sides of the pork with the garlic powder, minced onion, salt and pepper.
- Sear each side for 4-5 minutes, until golden.
- Mix the broth, vinegar and crushed red pepper together and pour over pork.
- Cancel sauté setting, add the lid (close the steam toggle on top) and set to high pressure for 90 minutes. Let naturally release for 20 minutes.
- Remove bone and chop to desired texture.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 595Total Fat 44gSaturated Fat 16gUnsaturated Fat 28gCholesterol 177mgSodium 197mgCarbohydrates 2gFiber 0gSugar 0gProtein 47g
How to Store and Reheat
Store leftover Instant Pot Pork BBQ in an airtight container in the refrigerator for up to 4 days. Be sure to keep some of the cooking liquid with the pork to help it stay tender and juicy. To reheat, warm individual portions in the microwave in 30 second intervals, or until heated through, or reheat a larger batch in a saucepan over medium-low heat.
If the pork seems a little dry, add a splash of chicken broth, apple cider vinegar or some of the reserved liquid before reheating. Pork BBQ also freezes well for up to three months, just thaw it overnight in the refrigerator before reheating.
How to Make Pork BBQ in the Crock Pot
Season the Pork. Generously season the pork shoulder with your dry seasonings, making sure to coat all sides of the meat.
Sear the Pork: Heat a small amount of oil in a large skillet over medium-high heat. Add the seasoned pork and sear for about 5 minutes per side, or until golden brown. This step is optional, but it adds great flavor to the finished pork BBQ.
Add Everything to the Slow Cooker. Transfer the seared pork to your crock pot. Mix the apple cider vinegar and chicken broth together, then pour the mixture over the pork. Sprinkle with crushed red pepper over the top.
Slow Cook Until Tender. Cover and cook on LOW for 8-10 hours, or HIGH for 5-6 hours, or until the pork is very tender and easily pulls away from the bone. For the best texture, I prefer cooking the pork shoulder on LOW.
Chop the Pork. Carefully transfer the pork to a cutting board. Remove the bone and discard any large pieces of fat. Instead of shredding the pork, use a knife to finely chop it for that classic Eastern-style pork BBQ texture.
Add the vinegar sauce. Return the chopped pork back into the crock pot and toss it with some (or all) of the cooking liquid. Taste and add additional apple cider vinegar, Tabasco, crushed red pepper, salt and pepper to taste. Let the pork sit on WARM for about 15-20 minutes so it can soak up all of that tangy, spicy flavor.
How to Make Pork BBQ in the Oven
Preheat the Oven. Preheat the oven to 325F. Season the pork shoulder generously on all sides with the dry seasonings.
Sear the Pork. Heat the oil in a Dutch oven over medium-high heat. Add the seasoned pork and sear for about 5 minutes per side, or until golden brown on all sides.
Add the Liquid. Mix the apple cider vinegar and chicken broth together, then pour the mixture around the pork. Sprinkle with crushed red pepper.
Cook Low and Low. Cover the Dutch oven with a tight fitting lid and transfer it to the preheated oven. Cook at 325F for about 3 1/2 go 4 1/2 hours, or until the pork is fork tender and easily pulls away from the bone. The exact cooking time will depend on the size of your pork shoulder.
Chop the Pork. Carefully remove the pork from the Dutch oven and transfer it to a cutting board. Remove the bone and discard any large pieces of fat. Use a sharp knife and finely chop the pork rather than shredding it for a traditional Eastern-style pork BBQ texture.
Finish the BBQ. Return the chopped pork to the Dutch oven and toss it with some (or all) of the cooking liquid). Add additional apple cider vinegar, Tabasco, crushed red pepper, salt and pepper to taste. Let the pork sit in the warm cooking liquid for about 10 minutes before serving.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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