Crockpot Southern Style Pork Barbecue
This crockpot southern style 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.
- 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
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.
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.
- This barbecue freezes beautifully in sealed, air tight containers.
Calories: 241kcal | Carbohydrates: 13g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 2882mg | Potassium: 520mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1447IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg