Pulled Pork Slow Cooker Recipe Southern Style

This Pulled Pork Recipe made Southern Style 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.

Want to learn a trick to shredding meat?

This recipe just calls for a fork to shred this meat but that can take a while. So if you want an alternative, we’ve got a tutorial for you.  The link is right under the recipe card below.

Now get out those crock pots. Lets make some Pulled Pork Southern Style!

Ingredients you will need for the Pulled Pork Recipe are:

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.

Will this taste like Pulled Pork taste like vinegar?

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 or go to this shredding meat tutorial here. 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…

Pepper Flakes?  Will this be really spicy?

(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!

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

Pulled Pork Recipe Southern Style will give you a juicy flavorful Pulled Pork that helps you understand southern cookin' with every bite.

Print Recipe Pin Recipe

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Course: Main Course

Cuisine: American

Keyword: barbecue

Servings: 4

Calories: 528kcal

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.

Nutrition

Calories: 528kcal

Tried this recipe?Mention @southernplate or tag #southernplate!

Don’t know how to shred meat?

Well you are in luck.  Here is a simple tutorial to teach you the easiest way to shred meat like pork, chicken or beef.

You may like these other recipes as well:

North Alabama Style Pulled Chicken BBQ Recipe.

Roasted Pork Tenderloin with Balsamic Reduction Easy!

The Power Of Kindness

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.

— Ralph Marston

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