Bring this Slow Cooked Carolina BBQ bowl to your next cookout with mashed sweet potatoes, tomato salsa, and plant-based sour cream… yum!
Slow Cooked Carolina BBQ Bowl
5 lb pork shoulder
Ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes
- Trim visible fat and place the meat into a slow cooker with vinegar, salt, and pepper. Cook on Low for 12 hours.
- The pork will pull apart easily. Drain the liquid and shred the pork. Remove the bones and gristle as you go.
- Place the shredded pork back into the slow cooker with brown sugar, hot sauce, cayenne, and crushed red pepper flakes. Mix and put on the lid.
- Keep on low
Mashed sweet potato:
Prick 5 sweet potatoes with a fork and press the “Potato” button on the microwave. Carefully poke each potato to test doneness. If they are still hard, continue cooking in the microwave until soft. Remove the flesh from the skin with a fork. Each serving is about ½ of a sweet potato.
Recommend to serve with salsa and sour cream. The salsa pictured is from Aldi and the sour cream is Simple Truth Organic plant-based sour cream from Harris Teeter.
Exchanges: (without salsa and sour cream)
Makes 10 servings
4 protein, 2 fat, 1 starch