Crockpot Southern-Style Pork Barbecue
This crockpot Southern-style pork barbecue recipe has been passed down from my mother-in-law, and I’ve been making it for years. It’s super easy and yields tender, moist, and flavorful barbecue. The crockpot method makes it simple to have a delicious southern barbecue meal on the busiest of days. Also, don’t miss my favorite Crockpot Southwest Beef Roast and Crockpot BBQ Pineapple Chicken recipe, because saving time rocks!! Enjoy!
Southern Style Crockpot Pork Barbecue
Ingredients:
3-4lb Boston Butt pork roast
2 tbsp butter
*2-3 tbsp barbecue dry rub (recipe below)
2 tbsp sugar
1 tbsp salt
1/2 cup red wine vinegar
1/2 cup white vinegar
Dry rub recipe
Combine the following in a small bowl:
3 tbsp paprika
1 tbsp garlic powder
1 tbsp natural brown sugar
1 tbsp dry mustard
2 tbsp salt
1 tbsp black pepper
Directions:
Melt butter in a large skillet over med-high heat. Brown roast on all sides in butter, then transfer to a crockpot (fat side up), pouring butter from the skillet over the top. Rub the top of the roast with 2-3 tbsp dry rub.
Stir remaining ingredients together and pour around the roast. Cook on low all night (about 8 hours) until very tender and falling apart.
Save 1/4 cup of the broth from the roast and shred the meat into a large bowl, discarding the fat and bone. Pour the broth through a fine mesh strainer. Transfer the meat back to the slow cooker. Pour BBQ sauce over shredded pork and serve with your favorite sides. You can add more barbecue sauce to the meat if desired. This barbecue freezes beautifully in sealed, airtight containers.
Crockpot Southern Style Pork Barbecue
Ingredients
For the dry rub: (you can also use your favorite premade dry rub)
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 2 tbsp salt
- 1 tbsp black pepper
For the pork roast:
- 3-4 lb Boston Butt pork roast
- 2 tbsp butter
- 2 tbsp sugar
- 1 tbsp salt
- ½ cup red wine vinegar
- ½ cup white vinegar
For the sauce
- 1 cup homemade BBQ sauce or your favorite premade sauce
Instructions
- Whisk dry rub ingredients together in a bowl.
- Melt butter in a large skillet over med-high heat. Brown roast on all sides in butter, then transfer to a crockpot (fat side up), pouring butter from the skillet over the top.
- Rub the top of the roast with 2-3 tbsp dry rub.
- Stir together the sugar, salt, and vinegars and pour around the roast. Cook on low all night (about 8 hours) until very tender and falling apart. When the roast is finished cooking, switch the slow cooker to the "keep warm" setting.
- Shred the meat into a large bowl, reserving ¼ cup of the liquid, discarding the fat and bone. Pour the broth through a fine mesh strainer. Toss the shredded meat with the reserved liquid and transfer back to the slow cooker.
- Pour BBQ sauce over the shredded pork and serve with your favorite sides. Feel free to adjust the amount of BBQ sauce according to your preference.
Notes
- This barbecue freezes beautifully in sealed, air tight containers.
Nutrition
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Thank you Bree! Sure Rose, here you go :)https://ameessavorydish.com/2013/04/paleo-coleslaw-with-fresh-dill.html
This dish looks lovely, can you share the slaw recipe too?
Rose
The slaw with the pork looks delish. Can you share your recipe for the slaw?
Rose
Looks delicious and oh so easy–Great combination!