Hockey Tailgating

Here in Carolina we do something special. We tailgate during hockey games. Walking through the parking lots at the RBC Center you will find people hanging out, grilling, and having some beverages. As long as the weather will tolerate us, anyway! Since we don't have a small, portable grill, we enjoy some barbecue before our games.

We first made this recipe during a crock-pot feast after beer fest. It was really easy to make and super delicious as well. We ate this on small slider size rolls with some coleslaw and it was enjoyed by all. The recipe calls it South Carolina Pulled Pork, but the only SC barbecue I've had was mustard-base, and this is cooked in vinegar, which is generally what we have in this area of NC. So I have consequently renamed the recipe. No big deal, right?!

Sorry for the poor quality pictures, I will attempt to replace them next time we make this!

North Carolina Pulled Pork (Crock-Pot Style)

adapted from

3 lbs. pork shoulder

1 tbsp. onion powder

2 tbsp. paprika

4 tbsp. brown sugar

2 tsp. chili powder

1/2 tsp. ground allspice

1/2 tsp. ground black pepper

2 tbsp. vegetable oil

3/4 c. apple cider vinegar

Mix the onion powder, paprika, 1 tbsp. brown sugar, chili powder, allspice, and black pepper. Remove one tbsp. of the spice mixture. Rub the remainder of the mixture evenly all over the pork. Wrap the pork in plastic wrap and let stand at least one hour or refrigerate overnight.

Heat the oil in a large skillet and brown all sides of the pork. Transfer the pork to a slow-cooker. Add the vinegar, reserved spice mixture, and the remaining 3 tbsp. of brown sugar to the slow-cooker. Cover the cooker and cook for 6 to 10 hours, until the pork is fork tender.

Remove the pork and shred with two forks. Add some tabasco sauce to the cooker liquid, if desired. Return the pork to the cooker and toss to coat with the liquid. Serve immediately on rolls with some coleslaw, if that's how you like your barbecue sandwiches! Trust me, you will enjoy!