This Slow Cooker Southern-Style BBQ Pulled Pork is a taste of the South! Juicy pork simmers with vinegar, BBQ sauce, and spices. Easy, tender, and tangy—perfect for sandwiches or plates, delivering authentic Southern comfort straight from the crockpot!
Recipe Tips and Tricks
- Pork Pick: Shoulder—fattier cuts shred best, Southern-style.
- Low Heat: Cook on low—mimics pit tenderness.
- Vinegar Balance: Adjust to taste—keeps it tangy.
- Shred Warm: Two forks—pulls apart easily hot.
- Juice Save: Reserve drippings—moistens leftovers.
Why You’ll Love This Recipe
You’re going to absolutely adore this Slow Cooker Southern-Style BBQ Pulled Pork in the Crock Pot—it’s a slow cooker love letter to Southern BBQ that’ll fill your home with mouthwatering aromas and wrap your soul in comfort! You’ll love how this recipe captures that authentic, down-home flavor with a pork shoulder that melts into tender, juicy strands, kissed by a tangy vinegar kick and smoky BBQ sauce, all with the ease of a crockpot—no pitmaster skills needed. It’s perfect for those days when you want a taste of the South without the fuss, or those gatherings where you want to serve up something hearty and soul-warming—just set it and let it simmer while you kick back with a sweet tea. The apple cider vinegar brings that signature Southern tang, the BBQ sauce adds smoky sweetness, and a touch of spice rounds it out, giving you a pulled pork that’s perfect for piling onto buns with coleslaw, scooping onto plates with beans, or enjoying straight up with a side of cornbread. This dish is a versatile, crowd-pleasing gem that’s ideal for family suppers, potlucks, or any time you crave a little Southern hospitality—its rich, tangy goodness will make it a cherished favorite. You’ll be hooked on this slow-cooked Southern magic—pure BBQ bliss in every bite!
Slow Cooker Southern-Style BBQ Pulled Pork in the Crock Pot
Southern-style BBQ pulled pork—slow cooker tang!
Ingredients
- 4 lbs boneless pork shoulder
- 1 ½ cups BBQ sauce (Southern-style, tangy)
- ½ cup apple cider vinegar
- 1 tablespoon paprika (smoked or regular)
Instructions
- Get Set: Grab your crockpot—any size that fits the pork—and let’s get started!
- Prep the Pork: Unwrap that pork shoulder—trim excess fat if you like—and nestle it in the crockpot!
- Mix the Sauce: In a bowl, combine the BBQ sauce, apple cider vinegar, and paprika—stir ‘til it’s a tangy, smoky blend!
- Coat the Pork: Pour that Southern mix over the pork—make sure it’s slathered all over for max flavor!
- Set It Slow: Lid on, set it to low for 8 hours—or high for 4-5 if you’re in a pinch!
- Check the Magic: When it’s tender and falling apart, lift it out with tongs onto a cutting board—smells like the South!
- Shred It Up: Use two forks to pull that pork apart—shred it fine while it’s warm and juicy!
- Back in the Juices: Toss the shredded pork back into the crockpot—mix it with those tangy drippings for extra yum!
- Taste and Tweak: Give it a taste—add a splash more vinegar or sauce if you want that Southern zip!
- Serve It Hot: Pile it onto buns, plate it with sides, or go classic—serve warm and enjoy this BBQ treat!
Notes
- Shred warm—makes it easy and juicy!
- Save juices—perfect for reheating or dipping.
- Great with slaw—classic Southern pairing!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 759Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 204mgSodium 700mgCarbohydrates 22gFiber 1gSugar 18gProtein 53g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder: 3-4 lbs, boneless—juicy and shreddable; bone-in for deeper flavor.
- BBQ Sauce: Southern-style—tangy and sweet; vinegar-based preferred.
- Apple Cider Vinegar: Classic tang—white vinegar works too.
- Paprika: Smoked or regular—adds smoky depth; Southern staple.
Variations and Substitutions
This pork loves a Southern twist! Swap pork for pork butt or chicken thighs—still shreds great. No BBQ sauce? Mix ketchup, mustard, and brown sugar—close to that Southern taste! Use white vinegar or red wine vinegar instead of apple cider—keeps the tang. Swap paprika for chili powder, cayenne, or cumin—shifts the spice vibe. Sweeten with molasses or honey—leans into Southern sweetness. Gluten-free? Check BBQ sauce—most are safe. Add garlic, onion powder, or a splash of hot sauce for extra kick—serve on buns, with slaw, or over grits for variety. This recipe bends to your kitchen and Southern roots—keep it traditional or tweak it your way!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors meld.
- Freezer: Freeze in portions for up to 3 months; use freezer bags.
- Reheating: Warm in the microwave or stovetop with reserved juices—stays succulent.
Dish Gallery
Please share this Slow Cooker Southern-Style BBQ Pulled Pork in the Crock Pot with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Slow Cooker BBQ Pulled Pork with Sweet and Tangy Sauce