Southern Style BBQ Pulled Pork

This Southern Style BBQ Pulled Pork is tender, juicy, and infused with smoky, tangy barbecue flavor, slow-cooked to perfection. Perfect for sandwiches or platters, it’s a crowd-pleasing, comforting dish ideal for gatherings or cozy dinners.

Why You’ll Love This Recipe

This Southern Style BBQ Pulled Pork is the ultimate comfort food, delivering melt-in-your-mouth pork drenched in a smoky, tangy BBQ sauce that captures the essence of Southern cooking. The slow cooker does all the heavy lifting, transforming a humble pork shoulder into a tender, flavorful masterpiece with minimal effort. Perfect for family gatherings, game-day feasts, or casual weeknight dinners, this dish is versatile—pile it on buns for classic sandwiches, serve over rice, or pair with coleslaw for a complete meal. It’s easy to customize with your favorite BBQ sauce or spices, and the leftovers taste even better the next day. Whether you’re a BBQ enthusiast or hosting a crowd, this recipe delivers authentic Southern flavor that’s sure to impress.

Recipe Tips and Tricks

• Choose Bone-In Pork: Adds flavor and keeps meat juicy during long cooking.
• Trim Excess Fat: Reduces greasiness but leave some for flavor and moisture.
• Sear First: Brown pork for deeper flavor; optional but recommended.
• Low and Slow: Cook on LOW for tender, pull-apart texture.
• Shred Warm: Easier to pull apart; use forks or tongs.
• Skim Fat: Remove excess fat from sauce for cleaner taste.
• Taste Sauce: Adjust sweetness or spice before adding to pork.
• Rest Before Shredding: Let pork sit 15 minutes for juicier results.

Yield: 10 Servings

Southern Style BBQ Pulled Pork

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Tender slow-cooked pork shoulder with smoky, tangy BBQ sauce, perfect for sandwiches.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 30 minutes

Total Time 8 hours 45 minutes

Ingredients

• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 ½ cups BBQ sauce
• 1 cup low-sodium chicken broth
• 1 medium onion, sliced
• 1 tbsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 3 cloves garlic, minced
• 5 lb bone-in pork shoulder
• Salt and pepper to taste

Instructions

1. Prep Pork: Pat pork shoulder dry; season generously with salt, pepper, and smoked paprika.
2. Sear Pork (Optional): Heat a skillet over high; sear pork 2-3 minutes per side for flavor.
3. Layer Slow Cooker: Place sliced onion at bottom of a 6-quart slow cooker; add pork on top.
4. Mix Sauce: In a bowl, combine BBQ sauce, vinegar, brown sugar, garlic, chili powder, and Worcestershire.
5. Taste Sauce: Adjust sweetness or spice; pour over pork with chicken broth.
6. Cook Low: Cover and cook on LOW for 8 hours until pork is fork-tender.
7. Remove Pork: Transfer pork to a large bowl; let rest 15 minutes for easier shredding.
8. Skim Fat: Skim excess fat from slow cooker liquid; reduce sauce on HIGH if too thin.
9. Shred Pork: Use two forks to shred pork; mix with 1 cup sauce, adding more to taste.
10. Serve: Pile on buns with coleslaw, or serve with rice and pickles for a Southern feast.

Notes

• Use a 6-quart slow cooker for best fit and even cooking.
• Sear pork for extra flavor, but skip for quicker prep.
• Leftovers are great in tacos, sliders, or over baked potatoes.
• Adjust sauce thickness by simmering in slow cooker or stovetop.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 635Total Fat 35gSaturated Fat 12gUnsaturated Fat 23gCholesterol 224mgSodium 217mgCarbohydrates 10gFiber 1gSugar 8gProtein 66g

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 (4-5 lbs): Bone-in for flavor; boneless for easier shredding.
• BBQ Sauce (1 ½ cups): Store-bought or homemade; choose tangy or sweet.
• Apple Cider Vinegar (¼ cup): Adds tang; white vinegar as substitute.
• Brown Sugar (¼ cup): Enhances sweetness; molasses for deeper flavor.
• Onion (1 medium, sliced): Yellow for sweetness; adds depth to broth.
• Garlic (3 cloves, minced): Fresh for robust flavor; powder (1 tsp) as backup.
• Smoked Paprika (1 tbsp): Smoky essence; regular paprika for milder taste.
• Chili Powder (1 tsp): Mild heat; adjust for spice preference.
• Chicken Broth (1 cup): Low-sodium for control; keeps pork moist.
• Worcestershire Sauce (1 tbsp): Adds umami; soy sauce as alternative.

Variations and Substitutions

• Spicy Kick: Add ½ tsp cayenne or hot sauce to sauce.
• Gluten-Free: Use gluten-free BBQ sauce and Worcestershire.
• Sweeter Sauce: Increase brown sugar or add honey.
• Different Meat: Try pork butt or beef brisket for variation.
• Low-Sodium: Use low-sodium broth and BBQ sauce.
• Vegan: Swap pork for jackfruit; use vegan BBQ sauce.
• Smokier Flavor: Add 1 tsp liquid smoke to sauce.
• Herb Twist: Include fresh thyme or rosemary in rub.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze shredded pork with sauce up to 3 months.
• Reheating: Warm in skillet with splash of broth; microwave gently.

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