This easy crock pot pulled pork recipe is made with surprising ingredients that combine to deliver juicy flavorful meat for pulled pork sandwiches. This recipe is guaranteed to help you connect to Southern cookin’ with every bite.
This crock pot 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 its own way of doing it. Where I am from, the bbq pulled pork is smoked and juicy and we serve it as above. I also wouldn’t turn it down if a little bit of clear mild vinegar sauce was added or perhaps some of our sensational Alabama white barbecue sauce. In my husband’s home, they serve it 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 a different , 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 we get in barbecue 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 the best pulled pork sandwich recipe and the perfect dish to make in advance for a busy weekend, potluck, or game day. Let it cook overnight, make the sauce, and then keep the pork in the slow cooker on warm until you’re ready to serve the .
Now get out those crockpots and let’s make the best slow cooker pulled pork, Southern-style!
- A pork roast (about five pounds)
- Brown sugar
- Apple cider vinegar
- Crushed red pepper flakes
- Hot sauce
Don’t worry, this barbecue is not spicy, but you can make it spicy if you like.
Place pork roast in the slow cooker. Season with salt and pepper.
Pour in your cider vinegar and put the lid on the crockpot. Cook on low for 12 hours.
Will this pulled pork taste like vinegar?
Now I know some of y’all are wondering if this crock pot pulled pork recipe 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 after 12 hours.
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 lunchtime. 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 12 hours and shred pork with a fork or go to this shredding meat tutorial here. You’re going to be surprised at how it just falls apart.
Making the pulled pork sauce
Reserve two cups of the juices from the slow cooker and discard the rest.
To those two cups of liquid, add the hot sauce…
The crushed pepper flakes…
And the brown sugar and stir well.
Return shredded pork to the slow cooker.
Pour the sauce mixture over it and give it a good stir.
Place the lid back on the slow cooker and leave on warm until ready to serve.
Serve on a fresh bread roll 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 barbecue in my books!
Leftover pulled pork will last in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave before serving. You can also freeze leftovers for up to 3 months. Make a double-batch and your future self will be very thankful.
- If you’re wondering what pork to use for this pork roast, you’re going to want a juicy boneless pork shoulder or pork butt. You can use , it’s just going to be leaner. You want to avoid though. If you have , make this delicious dish instead 😉.
- I promise the red pepper flakes aren’t going to make the pulled pork sauce spicy. They just add flavor. If you want a spicier barbecue sauce, I suggest doubling the red pepper flakes and tripling the hot sauce.
- If you’re coveting those brown and crispy ends, put the shredded pork on a foil-lined baking sheet and broil for a couple of minutes in the oven.
- For smoky flavor without the effort, add a teaspoon of liquid smoke when you add the salt and pepper.
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. Follow these step-by-step instructions to easily shred pork, chicken, or beef.
Can I make this crockpot pulled pork in advance?
Absolutely! Pulled pork is a great dish to make ahead of time. If making hours ahead of time, simply leave the pulled pork in the slow cooker on the warm setting until ready to serve. Otherwise, cook, refrigerate for up to 5 days and then reheat the pulled pork in the microwave before serving.
What do you serve with pulled pork?
While I love pulled pork sandwiches, you can also forgo the bun and simply serve this slow cooker bbq pulled pork with some of my favorite Southern sides. This includes oven-baked mac and cheese, baked beans, cheesy garlic mashed potatoes, cornbread muffins, pasta salad, or summer corn salad. You can also make pulled pork tacos with our homemade soft flour tortillas or a pulled pork salad.
You may also enjoy these recipes:
North Alabama Style Pulled Chicken BBQ
Slow-Roasted Beef Brisket in the Oven
Steak Sandwiches (World’s Easiest Supper)
- 1 pork roast approximately 5 pounds
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 cups cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
- Put the pork roast in the slow cooker and add salt and pepper. Pour in the cider vinegar. Cover with lid and cook on low for 12 hours (I cook it overnight).1 pork roast, 1 tablespoon salt, 1 teaspoon black pepper, 1 1/2 cups cider vinegar
- Remove the pork roast from the crockpot and shred it with forks (this will be very easy).
- Drain juices from the slow cooker, reserving two cups of liquid. Return pulled pork to the slow cooker. To the reserved liquid add the brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place the lid back on the crockpot.2 tablespoons brown sugar, 1 tablespoon hot sauce, 1 teaspoon crushed red pepper flakes
- Place on low or warm setting until ready to serve. Can be made ahead of time, refrigerated, and reheated in the microwave.
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
Submitted by Kolene. Submit yours here.
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!
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.
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!
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!!
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
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!
Would that restaurant be in Spartanburg? I know it well and especially those onion rings! YUM!
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.
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
P S Checked out your blog, its great!