CROCK POT PULLED PORK BARBECUE

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Crock pot pulled pork barbecue is one of our favorite recipes.  We get wonderful reviews on this dish.  You can do the same thing with beef roast using this same recipe.  Great as sandwiches or as a main dish anytime.

Ingredients for Crock Pot Pulled Pork Barbecue

1 (5 pound) Boston butte pork roast

1/2 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups onion, finely chopped

1 teaspoon minced garlic

1/4 cup apple cider vinegar

1/2 teaspoon liquid smoke

1/2 cup tomato ketchup

1/3 cup brown sugar

1 teaspoon Worcestershire sauce

3 or 4 drops tabasco (could use more)

1/4 cup honey

1/2 teaspoon cumin

Directions

Place pork roast in crock pot with 1/2 cup water, salt and pepper.  Cook on low for 6 to 7 hours until roast is tender or high for 4 hours.  Remove roast and drain off liquids. (Reserve some of the liquid)  Shred roast with a fork and put back in crock pot. Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices.   Pour over roast and cook for at least 2 more hours in crock pot on low.  Roast should be wet but not soupy.  If it looks too dry add a little more of the juice you drained off.
This can be done with beef roast, too.  Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days. (I think this gets better each day and love it on a big bun with pickles and Dijon mustard)  Enjoy!

 
Don’t miss Country Style Ribs and   Round Steak and Gravy
 
Print Recipe
5 from 15 votes

Crock Pot Pulled Pork BBQ

This crock pot recipe for pulled pork BBQ has amazing reviews. Great for a large gathering or to make and enjoy over a busy week! 
Prep Time15 mins
Course: Main Course
Cuisine: American, southern
Keyword: crock pot pulled pork, pulled pork bbq
Servings: 10 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 5 pound Boston butte pork roast
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups onion finely chopped
  • 1 teaspoon minced garlic
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • 1/2 cup tomato ketchup
  • 1/3 cup brown sugar
  • 1 teaspoon Worcestershire sauce
  • 3 or 4 drops Tabasco could use more
  • 1/4 cup honey
  • 1/2 teaspoon cumin

Instructions

  • Place pork roast in crock pot with 1/2 cup water, salt and pepper. Cook on low for 6 to 7 hours until roast is tender or high for 4 hours. Remove roast and drain off liquids. (Reserve some of the liquid) Shred roast with a fork and put back in crock pot.
  • Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices. Pour over roast and cook for at least 2 more hours in crock pot on low. Roast should be wet but not soupy. If it looks too dry add a little more of the juice you drained off.

Notes

This can be done with beef roast, too. Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days.

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