Slow-Cooker BBQ Pork

I love my crockpot! It’s so nice to dump all the ingredients in one big pot and let time do the cooking all day. I’ll use it any time I get the chance!

Another thing I love is pulled pork. I’ve shared my Hawaiian Pork recipe before, so today I’ll share how to make a succulent barbecue pork in your crockpot!

The crockpot also makes this a great party food! I served it at our Superbowl Party, and the crockpot kept it warm and safe throughout the whole game!

Slow-Cooker BBQ Pork
Recipe by Eileen Rhoadarmer – 2nd Generation Allergy Mom
Top 8 free! (At least, it is if you’re using safe bbq sauce!)

Prep time: 15-20 min
Cook time: 18 hours**
Total time: 19 hours**
Ingredients

  • 1pork shoulder or butt roast
  • 2onions, sliced
  • 3/4 cupapple cider vinegar
  • barbecue sauce of your choice

Cooking Directions

  1. Layer one sliced onion in the bottom of your crockpot.
  2. Place pork roast on top of onion.
  3. Pour vinegar all over roast.
  4. Layer second sliced onion on top.
  5. Cover and cook on low for 10-12 hours**, turning if necessary. (I’ve never turned mine.)
  6. Once tender and shredable, siphon out the juices. Discard, or allow to separate if you’d like to add a little back in or keep for another purpose. Once separated, discard the fat.
  7. Using two forks, shred the pork. Remove any bones or large pieces of fat that remain (most of the fat will have cooked down, and you removed it with the juices.)
  8. Stir the shredded meat until evenly distributed with the onions in the crockpot. Add approx. 1 cup of your favorite barbecue sauce, or more to taste. Add back some of the strained juices if you want to give it more tang. Stir again to distribute the sauce.
  9. Cover and continue cooking on low for 4-6 more hours**, or until flavors have married.
  10. Serve plain or on a bun and top with more of your favorite sauce, if desired.

 

This is really all you need!

Layer one sliced onion in the bottom of your crockpot.

Place pork roast on top of onion. Pour vinegar all over roast. (I didn’t have quite enough apple cider vinegar left, so I made up the balance with white wine vinegar. Still came out great!)

Layer second sliced onion on top.

Cover and cook on low for 10-12 hours**, turning if necessary. (I’ve never turned mine.) It’ll come out looking like this.

Once tender and shredable, siphon out the juices. Discard, or allow to separate if you’d like to add a little back in or keep for another purpose. Once separated, discard the fat. (I suppose this step isn’t 100% necessary, but it removes fat, and the pork would’ve been really sloppy with all that juice!)

Using two forks, shred the pork. Remove any bones or large pieces of fat that remain (most of the fat will have cooked down, and you removed it with the juices.)

Stir the shredded meat until evenly distributed with the onions in the crockpot. Add approx. 1 cup of your favorite barbecue sauce, or more to taste. Add back some of the strained juices if you want to give it more tang (I added back maybe 1/2 cup.) Stir again to distribute the sauce.

Cover and continue cooking on low for 4-6 more hours**, or until flavors have married.

Serve plain or on a bun and top with more of your favorite sauce, if desired.

**A note on cook times. I have an older crockpot, with just “high” and “low” settings. With the newfangled ones out there, cook times probably do not need to be as long. Instead of starting it the night before, you could start it in the morning for an evening meal. Just make sure it shreds easily after the first cook time, and give it a few hours with the bbq sauce to let the flavors marry.

Linking up at Allergy Free Wednesdays and Gluten Free Fridays

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