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This crockpot southern-style pork barbecue recipe has been passed along 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 Barbecue Chicken recipe, because saving time rocks!! Enjoy!
Southern Style Crockpot Pork Barbecue
3-4lb Boston Butt pork roast
2 tbsp butter
*2-3 tbsp barbecue dry rub(this is optional and not in the original recipe, but I love the extra seasoning-optional recipe below)
2 tbsp sugar
1 tbsp salt
½ cup red wine vinegar
½ cup white vinegar
Dry rub recipe
3 tbsp paprika
1 tbsp garlic powder
1 tbsp natural brown sugar
1 tbsp dry mustard
2 tbsp salt
1 tbsp black pepper
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 (if using).
Stir remaining ingredients together and pour around the roast. Cook on low all night (about 8 hours) until very tender and falling apart.
Save the broth from the roast and shred the meat into a large bowl, discarding the fat and bone. Pour broth through a fine, mesh strainer then prepare the sauce.
How To Make Barbecue Sauce For Pulled Pork
8 tbsp strained broth
½ cup ketchup (I use the organic ketchup without HFCS)
1 tbsp Worcestershire sauce
Texas Pete hot sauce to taste (we like a kick!)
Pour sauce over shredded pork and serve with your favorite sides. You can add more of your own favorite barbecue sauce to the meat if desired. This barbecue freezes beautifully in sealed, airtight containers.
Crockpot Southern Style Pork Barbecue
Ingredients
- 3-4 lb Boston Butt pork roast
- 2 tbsp butter
- 2-3 tbsp barbecue dry rub this is optional and not in the original recipe, but I love the extra seasoning - recipe below
- 2 tbsp sugar
- 1 tbsp salt
- ½ cup red wine vinegar
- ½ cup white vinegar
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 2 tbsp salt
- 1 tbsp black pepper
- For Sauce:
- 8 tbsp strained broth
- ½ cup ketchup
- 1 tbsp Worcestershire sauce
- Texas Pete hot sauce to taste
Instructions
- If using dry rub, 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 (if using).
- Stir remaining ingredients together and pour around the roast. Cook on low all night (about 8 hours) until very tender and falling apart.
- Save broth from roast and shred the meat into a large bowl, discarding the fat and bone. Pour broth through a fine, mesh strainer then prepare your sauce.
- For Sauce:
- Combine all ingredients together in a bowl.
- Pour sauce over shredded pork and serve with your favorite sides. You can add more of your own favorite barbecue sauce to the meat, if desired.
Notes
- This barbecue freezes beautifully in sealed, air tight containers.
Nutrition
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Bree {Skinny Mommy}
Looks delicious and oh so easy–Great combination!
Rose
The slaw with the pork looks delish. Can you share your recipe for the slaw?Rose
Rose
This dish looks lovely, can you share the slaw recipe too?Rose
Amee Livingston
Thank you Bree! Sure Rose, here you go :)https://ameessavorydish.com/2013/04/paleo-coleslaw-with-fresh-dill.html