Crockpot Pork Barbecue

Pulled Pork Sandwich
Pulled Pork Sandwich. Photo: Diana Rattray
  • 9 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 9 hrs
  • Yield: 10 to 12 Servings
Ratings

This pork barbecue is made with a fresh pork shoulder and jazzed-up barbecue sauce. Crushed red pepper flakes add heat, but feel free to adjust the amount to suit your taste. This is an excellent rainy day option for delicious barbecue.

Serve the pork chopped or shredded in sandwiches along with beans and coleslaw. Pass the barbecue sauce! This Carolina slaw is great with pork barbecue, or make a creamy coleslaw.

What You'll Need

  • 1 fresh pork shoulder (5 to 7 pounds)
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • Ground black pepper (to taste)
  • 1 1/4 cups vinegar
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 1/2 tablespoons crushed red pepper (or to taste)
  • Dash of hot sauce

How to Make It

  1. Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar. Cover and cook on LOW for 9 to 11 hours, or until very tender.
  2. Remove the pork to a large bowl and remove the meat from bones. Chop or shred the meat.
  3. Strain the liquid, discard excess fat, and keep approximately 1 1/2 cups. Add remaining ingredients. Mix with the chopped pork and return to crock pot.
  4. Cover and cook on LOW for 1 to 2 hours longer.
  1. Serve as a main dish with baked beans and side dishes or serve the pork in sandwiches with extra barbecue sauce and slaw.
  2. This pork freezes well in zip-close freezer bags or freezer containers. Packed the pork as air tight as possible for the longest storage.

 

Nutritional Guidelines (per serving)
Calories 685
Total Fat 39 g
Saturated Fat 14 g
Unsaturated Fat 18 g
Cholesterol 251 mg
Sodium 867 mg
Carbohydrates 10 g
Dietary Fiber 0 g
Protein 69 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)