Eastern NC BBQ Pulled Turkey
If you don't like vinegar, Eastern North Carolina-style BBQ probably ain't for you.
- Prep time
- 5 min
- Cook time
- 6 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp poultry seasoning
- 3-4 Lb turkey parts ((I use wings and legs))
- 4 C Eastern North Carolina BBQ Sauce (Scott's & Smithfield's are two popular options)
- 2 Tbsp salted butter
- 1/4 C dark brown sugar
- 1/3 C hot sauce (Texas Pete, for authenticity)
- 1 Tsp liquid smoke
Instructions
- 1
Start by piercing the turkey parts all over with a knife to help the seasoning soak in. Generously season them with poultry seasoning—feel free to add more if needed.
- 2
Place the seasoned turkey in your slow cooker. Pour the BBQ sauce over the turkey, then add the butter and brown sugar. Cover the slow cooker and cook on high for 2 hours or low for 4 hours. Be sure to turn the turkey halfway through.
- 3
Once the turkey is tender and the meat is pulling away from the bone, remove it from the slow cooker. Let it cool down enough to handle, then use your hands to remove the fat, bones, and gristle—make sure no hard bits remain. Shred or chop the meat and set it aside.
- 4
Pour the cooking liquid from the slow cooker into a bowl. If you prefer a smoother sauce, strain it to remove any leftover bits of skin or gristle.
- 5
Add the shredded turkey back to the slow cooker. Pour in the Texas Pete and 2 cups of the reserved cooking liquid. Give it a taste and adjust the seasonings as needed. Cook for another 1-2 hours. Most of the liquid will absorb or evaporate, but keep an eye on it and add more cooking liquid if the turkey starts to dry out.
- 6
When it’s done, the turkey will be tender, flavorful, and perfect for sandwiches, sliders, or just eating straight out of the slow cooker! Dassit!