Southern Style Pulled Pork BBQ- Slow Cooker Recipe
Are you hot enough yet? Join me this week as I bring you an entire menu for the fourth of July that doesn’t require an oven or a grill! Subscribe by email so you don’t miss a post! Gratefully, Christy
First of all, let me start this by stating that there is no such thing as bad barbecue! Whatever barbecue you have in your region, whatever barbecue is your favorite, whatever barbecue you think is the best in the world, I will stand up next to you and declare with my dying breath that you are absolutely right.
Pulled pork barbecue is pretty much heaven on a bun as far as I’m concerned and it seems every region has their own way of doing it. Where I am from, the barbecue is smoked and juicy, served as pictured here or with a little bit of clear mild vinegar sauce poured over it, perhaps some of our white bbq sauce. In my husband’s home its served slathered in a thick layer of sweet red barbecue sauce, like the bottled sauce you buy in the stores.
Last year I showed you how to make the barbecue sauce pulled pork in your slow cooker so if that is the kind you prefer, click here to visit that post (and you can make it with pork or beef). Today I’m going to show you how to make the juicy kind like we get in bbq places around my home, but instead of smoking it (because I can think of a few things I’d rather do than stand over a fire in this heat) we’re gonna cook it overnight in our slow cooker.
This is part of my mission this week to bring you an entire Fourth of July menu that doesn’t require an oven or a grill. In my next post I’ll be bringing you the vinegar slaw pictured on this sandwich and then we’ll wind the week up with a great dessert that can easily be made into a lighter version for those of us watching our sugar or fully sweet for those who just want to indulge.
Now, lets make barbecue!
You’ll need: A pork roast (about five pounds), salt, pepper, brown sugar, cider vinegar, crushed red pepper flakes, and hot sauce.
Don’t worry, this barbecue is not spicy, but you can make it spicy if you like.
Place your pork roast in the slow cooker. Season with salt and pepper.
Pepper wanted it’s picture in here too…
Pour in your cider vinegar over it and put lid on. Cook on low for twelve hours.
Now I know some of y’all are wondering if this bbq is going to have a vinegar taste to it and it really doesn’t. The vinegar helps to bring out the natural flavors of the meat beautifully though. Also, you’re not going to wake up to a vinegar smelling house. I only say this because I remember the first time I made it I was worried about that!
This is how it will look when it is done.
I like to cook mine overnight and then you can shred it and put it back in with the little sauce we’re going to make and just let it be on warm until lunch time. You can also store it in the fridge when you finish the last step and heat it in the microwave whenever you’re ready for it.
Take it out of the juices after twelve hours and shred with a fork. You’re going to be surprised at how it just falls apart.
Reserve two cups of the juices from the slow cooker and discard the rest.
To those two cups of liquid add hot sauce,
crushed pepper flakes…
(no this isn’t going to be spicy at all, just flavorful. If you want a spicier bbq, I suggest doubling the pepper flakes and tripling the hot sauce)
and brown sugar.
Stir that up well
Return shredded pork to the slow cooker.
Pour sauce mixture over it and give it a good stir.
Place lid back on and leave on warm until ready to serve.
Serve topped with vinegar slaw, that recipe is coming up on my next post!
I eat mine just like this but if you like you can serve it with white bbq sauce, your favorite bottled red bbq sauce (such as Kraft BBQ Sauce), or even ketchup. Whatever cranks yer tractor! There is no wrong way to eat good bbq!
Southern Style Pulled Pork BBQ
Ingredients
- Pork Roast (approximately 5 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
Instructions
- Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
- I estimate this to make enough for about eight sandwiches, give or take.
- *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.
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Ingredients
- Pork Roast (approximately 5 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
Instructions
- Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
- I estimate this to make enough for about eight sandwiches, give or take.
- *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.
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It’s easy to act with kindness and understanding toward those who have been kind to you. Yet the real power of kindness comes when you give it even to those who don’t deserve it.
Acting with cruelty in response to cruelty only drags down everyone involved. With kindness, you have the opportunity to lift up yourself and others. Being kind does not mean allowing others to take advantage of you. On the contrary, your kindness can give you the positive, undeniable power to make sure that everyone’s best interests are served.
Yes, there are those who will not respond well to your kindness. Act toward them with kindness and understanding anyway, and even though they won’t benefit from your kindness, you yourself still will.
Think of your kindness toward others as a valuable gift you give mainly to yourself. If anyone else is enlightened enough to accept and appreciate it too, that makes it even better.
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Posted by Christy Jordan
on Jun 29 2010. Filed under Main Course.
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We lived in North Carolina for a few years and the first time my husband was served this when he asked for BBQ pork, the look of confusion was more than priceless.
That IS the southern way though. You can typically buy 5$ plates of BBQ just like that on street corners on the weekends for various charities.
Great recipe!
Becky@
mrsbettierocker.blogspot.com
That sounds about like the first time I had bbq in Georgia. I asked my husband where the white sauce was and no one had a clue what I Was talking about. When they handed me the sweet red sauce my confusion was utterly complete! lol
Gratefully,
Christy
P S Checked out your blog, its great!
Thanks =)
Before coming back to Louisiana my family and I lived in South Carolina and there was this restaurant called the Beacon Drive In famous for these sandwiches! Now that I have a recipe I intend to make this. Love pulled pork! Do you also make your cole slaw homemade? If so, how do you make it? Have a blessed day and thanks for posting this!
Hey ! I make it homemade as well and the recipe will be in my very next post! I love this kind of pork, too! So glad to be able to help!
Gratefully,
Christy
Would that restaurant be in Spartanburg? I know it well and especially those onion rings! YUM!
good stuff…I prefer mine smoked but have to concede that this is a great alternative for staying out of the heat. Love the the way you used the drippings to make the sauce. Thanks for your site!
Hey Paul, thank YOU!! I agree, smoking is always best — well except for when its July and you’re the one who has to stay out there and do the smoking! lol
Gratefully, Christy
Thanks Christy for another great recipe. Being from the midwest, I never knew any other kind of sauce existed (sweet/smoky red) here, until I visited my South Carolina cousin Jane.
There was a restaurant in Charleston called “Sticky Fingers” that also sells their sauce online – that and cole slaw on top – I guess that is the true meaning of being in “HOG HEAVEN”, right?
As a native South Carolinian, I can attest to Sticky Fingers!! Their sauce is soooooo good, and they have 4 or 5 varieties to choose from. Now I am cravin’ some, something fierce!!
I’m so excited to see someone who makes a ‘BBQ sandwich’ topped with coleslaw! When I moved from Maryland to Texas 17 yrs ago (drove here), along the way I had a hankering for a BBQ topped w/slaw. NOBODY had ever heard of it before! One waitress even asked if I was pregnant! LOL.
Great minds must think alike as just yesterday I made a big batch of coleslaw, bought some fresh buns and pork and I intend to have my fill of one of my favorite sandwiches of all time! MmmmmmYummmmmmy!
I normally make mine with bottled sauce but I think I’ll try your recipe this time.
Hey Robin, Where you from in MD?
I was born & raised in Silver Spring. Are you from MD also?
Oh, wait – I just noticed “Just South of the Mason Dixon Line” — so I’m assuming yes.
Where are you?
Born in Bethesda – raised in Rockville – living in Damascus for the last 11 years. Nice to meet you homie!
Wow..that looks yummy!!! Can you make this with a beef roast instead of pork? Ive got a couple beef roasts frozen that I need to use…
It would be great with beef!!
I was thinking I might thaw out a beef roast for this myself. This was gone so fast I felt like I hardly got to eat any this last time!
I’d be inclined to add some liquid smoke and call it Smoked.
Oh great, ill try it THIS week then! And I second the idea of adding a bit of liquid smoke!
I made this yesterday with beef and my husband loved it.
Oooooh yummy! You know I’m not a huge fan of meat, but I do love pulled BBQ pork. It’s just too good not to like. It looks great with the coleslaw on top, what an idea!
Christy, any chance I could get the slaw recipe now as I would love to make this for my friends this Thursday for dinner! Thanks for a great recipe again!!!
I had my first and only pulled pork sandwich at a previous place of employment a few years ago. Sure was good.
I gotta have it with White Sauce. Man that stuff is good eatin’! I almost wish you hadn’t introduced me to it.. almost.. heh..
I’m sitting here reading this with maggie..and her exact words were “that looks yummy”.
I totally agree with her.
I’m sitting here at my desk and starvin’! Now I got a hankerin for BBQ and don’t have a clue where to get good BBQ within 200 miles. But I’ll make it at home soon- so thanks!!
Christy,
This looks great–I will have to try it for the 4th instead of doing burgers. Thanks!
Hey Christy,
That does look yummy! Although, I am from Texas, now living in North Carolina, and when I first moved here I had a very hard time adjusting to the pork BBQ. Becuase in Texas we eat BEEF! And the first time I walked into a BBQ joint I asked the lady where the chopped beef was on the meanu. Well, needless to say she looked at me like I had an elbow growing out of my head! So I quickly learned to eat pork. I have to come to enjoy it some, but my true love is good ole somked beef! Yummy! I was home visiting my sister about a month ago and I had to have my brother in law smoke me a brisket while I was there to get my fix!
Thanks for all the great recipes you bring us!
Yep, im from Oklahoma and we dont eat much pork either! Its always chopped beef sandwiches here =)
I have a pork roast thawing out to put in the cooker tonight! That is just so weird. Do mine with the red sauce.
I will have to try this someday soon! My husband is a BBQ fanatic and I like it pulled best. There’s a newish BBQ place in town that has the Alabama-style white sauce. That’s the first time I’d seen it other than your blog and I spent all my holidays with extended family in North Alabama growing up! Maybe I had it at some point and didn’t realize it was supposed to be BBQ sauce, but I sure don’t remember it! It’s pretty good. I alternate it with the tomato-based stuff when we eat there.
Yummy, Yummy, Yummy…Now I’m hungry. love pulled pork. Love the slow cooker in the summer….:-)
Jennifer, the first time we went to Memphis with my mama, they gave us pulled pork sandwiches with slaw on them. And it was the Memphis style slaw, which is different from anywhere else. We are from Dallas, TX, and a bbq sandwich to us was chopped brisket with the red bbq sauce. We thought we’d been beamed in to another planet! There’s a guy here in Dallas who has a rib joint, he’s a native of Memphis and you can get Memphis style bbq there. I will have to try this recipe in my slow cooker, but with the Splenda brown sugar.
Talk about a look on someone’s face. My ex-husband ordered a bbq pork sandwich in southern west Virginia and the waitress asked him if he wanted cole slaw. He replied yes as he pictured it as a side dish, salad style. He was simply stunned when she piled it on the sandwich. Neither of us had ever seen that and told everyone we knew the tale when we returned home.
Oh my! Caroina BBQ in Bama-land. This is the way I make it all the time here in Virginia (my hubby is from Carolina). He calls ‘red’ sauce BBQ “Yankee BBQ”. LOL!
When we first moved to SC, we had BBQ at a church Christmas party. I hadn’t realized that I was supposed to put it on a bun, and I just tossed some on my plate with a pile of coleslaw right next to it. I started to eat it and discovered how breathtakingly delicious it was, and I turned to a friend of mine and asked, “What is this meat??” He said, “That’s BBQ, darlin’!” I had no idea! Soon thereafter I found a recipe and adapted it for the crockpot. Your recipe is much easier than what I’ve been doing (sometimes I lack common sense!), and it looks even more delicious. I can’t wait to try it. Thanks for another great recipe, Christy. You are reliably fantastic.
Thanks Christy, I’m headed to our local market to pick up the pork roast and put it on to cook this evening. I’ll get a head of cabbage in anticipation of your slaw recipe for tomorrow. Looks like hubs and I will be having our own pulled pork bar-b-que feast tomorrow for lunch–Salute!
Yum! I’ve run across a lot of Crock Pot BBQ recipes, but this is the best I’ve seen. I’ll take my sandwich with slaw, pickles, hot sauce and a smidgen of mayo
I’m afraid I’ll miss that smoked taste, but only one way to find out!
For my pulled pork, I brine a 6-7 lb. butt roast (pork shoulder)for a minimum of 12 hours and I include an entire small bottle of Colgin’s Liquid Smoke in the brine. After brining, I heavily coat it with a rub (recipe from Alton Brown) http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html, let the roast sit about 30 minutes and then slow roast it in the oven at about 275 degrees in a covered Dutch oven for about 8 hours. BBQ sauce, from a bottle, is a side option but the pulled pork is usually so good, you can forgo it (or just use it to occasionally dip the sandwich as you are eating it).
Hi Christy, can I use a pork shoulder instead of a pork roast? I went to the store this afternoon and couldn’t find a pork roast, just a small pork shoulder in a vacuumed sealed bag. Thanks! This recipe looks awesome and I can hardly wait to make it!
Pork should works great for this. I’ve used that before.
oops! pork shoulder will work. Takes on a whole new meaning when you leave the “er” off the word shoulder, doesn’t it? Sorry ’bout that!
Would love to win one of those great baskets. I just returned from the store with a pork butt roast and going to try your pulled pork recipe tonight.
I loved pulled pork BBQ sandwiches. The recipe seems easy. I like eating mine with slaw on top. I usually make a mustard slaw for polish sausages and hotdogs. You take a bag of slaw mix and add mustard, sugar, white vinegar, and celery seed. Place in the fridge over night. It is better the next day.
For my BBQ I use a “Boston butt” slow-cooked in molasses and vinegar. Remove, chop and add a thin sauce containing vinegar, mustard, ketchup, butter, etc. If any is left, it goes to the freezer. May have to take a bag out tonight for bbq sandwiches tomorrow. With slaw…lol.
If we are eating out at bbq joint, I order a bbq sandwich with slaw, mayo, and cheese. The put it in sandwich steamer which heats bun and melts that cheese. Along with a bowl of brunswick stew. Yum!
Christy, this looks exactly like the barbecue that my husband grew up with in Eastern North Carolina. The first time I visited with him, he asked me if I wanted to go get barbecue, and being the true Texas girl that I am, I was all for it! I took a big bite, and thought I was going to die! Yuck! Not what I was expecting at all, and he knew it and didn’t warn me. I never have gotten used to it. I do a similar version of yours at home, but do add ketchup and mustard to it to get a hybrid Texas-NC sauce; it makes both of us happy! lol
[...] here to see the original: Southern Style Pulled Pork BBQ- Slow Cooker Recipe | Southern Plate Bookmark It Hide Sites $$('div.d14226').each( [...]
[...] seen during my time is coleslaw and vinegar slaw. Today, in order for you to be able to make the BBQ sandwiches like I posted about yesterday, I’m bringing you the recipe for vinegar slaw, which is commonly served on top of pulled pork [...]
Hi Christy-
I am originally from Huntsville but I have lived in Chattanooga for 15 years. We visit family in Huntsville all the time. We love the super thin BBQ sauce they serve “down there”. All you can get up here is the ketchup-y sauce. Anyway, do you have a recipe for the good, thin stuff?? Thanks!
Jennifer
I’m sorry, but I really DON’T like vinegar slaw and that’s all you can find in Athens. Whenever I get BBQ there (when I visit my daughter) I dread the slaw…and I LOVE slaw so I always order it. Now I’m from BBQ family from way back!! My father-in-law opened and ran the Double L BBQ in Birmingham for 60+ yrs so I know BBQ!! So you just go ahead and enjoy it all you want!! Haha! I’ll have mine with mayo!
Mary Sue
Birmingham
(mama of the black ’66 Chevy SS)
Oh my Christy, my family loves pulled pork, I made nearly 20# of it for my son’s graduation party but it has red sauce on it. My family loves it but my ole stomach doesn’t take red sauce. I’m so excited to try your pulled pork. I have a carry-in on Saturday and I’m going to make your pulled pork with the coleslaw. Thank you, thank you.
I just love doing barbecue this way. It’s so much easier than either the oven or the grill and turns out great every single time. I have a great slow cooker method for ribs as well. It’s on my blog at this link: http://www.lanascooking.com/2009/08/07/slow-cooker-ribs/
Happy 4th of July!!
I have always had pulled pork BBQ sandwiches with a “red sauce”. This post has inspired me to try something different – even the white sauce.
I liked the flavor of everything, but the sauce made the barbecue way too wet. Any ideas?
OH MY!! OH MY!! That looks SOOO good.. and.. reminds me of my grandma’s BBQ… they called it a “Pig pickin” before the sandwich was made. And we always called it North Carolina BBQ (no sweet sauce was allowed).. but.. that was the east coast… I think I’ve got to make some of this! Thank you, again, Christy!!
I made this tonight…and LOVED it. It reminded me of Whitts BBQ. My husband has never eaten Whitts, but has heard me talk about it for years now. We live in GA and I’m from small town/back woods AL.
I did not cook it for 12 hours, but for about 9 and it was still perfect. I also skimmed & dumped the fat off the top before scooping out my 2 cups to be used for the sauce.
Thank you so much for this recipe. It’s a keeper. I’m so excited to share it with others.
I bought a big boston butt yesterday to do just this with, for this weekend!
[...] of us who are already hot enough but still want a good meal on the Fourth. Be sure to check out my slow cooker pulled pork BBQ and Vinegar Slaw and thanks to the new web design, all of this week’s recipes have the button [...]
I love making pulled pork in my slow cooker. I use a boston butt and add a a few shakes of a product called Liquid Smoke. It is a southern product made in Dallas, TX. MMMMM!!! Sure adds good flavor
Hey Christy!
Cross your fingers for me that mine comes out ok – in the middle of dealing with a “spirited” two year old, I accidentally dumped everything in the crock pot at once, vineger, seasonings and all! So I am going to cook it overnight and see what happens. Too bad I was frugal at the store and got the small container of vinegar, or I would just start all over again!!
Hope that you guys have a wonderful 4th!!
Hey! It’ll be fine, no worries! Hope you enjoy it!
Being frugal just gives you more opportunities to be creative and discover new things !lol
Gratefully,
Christy
By the way, my 2 year old loved this too. He ate it yesterday and today.
Happy 4th Christy! Had to tell you… i’ve been improvising all my life and last night was no exception. You see, my slow cooker quit cooking, so … think… don’t i still have one of those turkey bags? Put that pork roast in that bag, follow the rest of the recipe, put it in the roaster in the oven on 250 degrees and woke up this morning to a wonderful smell. Okay, taste it… make you slap your mama and sing The Star Spangled Banner @ the same time. Slide the dog across the linoleum floor to get to the stove. He has been camped out in this spot since the aromas started. Mmmmm, mmmmm good. This is a keeper! Can’t wait until lunch.
I’m a Texas girl born and bred and down here bbq is beef with a red sauce. I’ve never even heard of a white sauce. I was grown before I ever had a pork roast or heard of shredded pork. Guess I was a little deprived. But I’ve had it now! Will have to give your vinegar based sauce a try. Like I said I’ve only had red sauce. And I’ve never had coleslaw on a sandwich either. Looks interesting. Guess I got some bbq expanding to do… have a wonderful and safe 4th. Thanks for the recipes I love them. You cook the way we do, but with a few side trips.
Well, it’s the end of a very long 4th………………..my 85 yr. old parents & God Bless them,have moved in with me. I made the slow cooker pulled pork & the vinegar slaw………………….a huge hit! Everyone loved it & ate & ate it! It will now be a staple at our table for all summer BBQ’s! As always your recipes are wonderful & loved by the whole family. I’m so blessed to have both of my parents living at my age…………..which will remain quietly unknown……………….but our love of your blog & your recipes will remain loudly loved ……………is that an OK way to express our love? Oh boy, I think I need to lay down…………..oh maybe one more bite of a pork sandwhich……………..I can’t even spell or think anymore…………….just know we love you & all that you have to offer us!
Christy, this was devine! Tastes just like Whitt’s/Southern Hickory! I loved the juiciness of the pork and the slaw turned out just perfect. I would have never imagined myself being able to recreate this sandwich but it turned out great. I really impressed my husband with this one! Also, Bill’s Easy-Peasy Cherry Cobbler was a big hit with the family. Relatives were foregoing lunch just to eat more cobbler!
Thanks for the great recipe! Even a guy can fix this! Moist, tender and the cider vinegar adds the best taste. Going to be a weekly item at my house!
I am from northern Indiana and I believe good food is good food no matter where it is from. I love finding new recipes to share with my daughters and friends. I am always adding to our recipe scrapbooks. Thank goodness for people that have great sites. Thank you.
I’m so excited to try your BBQ pork! I have cousins coming tomorrow who I haven’t seen for 20 years along with all of my family (abt 20 people) and I’m cooking this for them with potato salad and beans. I know they’ll love it!