CROCK POT PULLED PORK BARBECUE
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
Crock Pot Pulled Pork BBQ
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
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I have to tell you.. I made this last weekend for our tailgating party and it was amazing. I had coleslaw on the side for people to make sandwiches and everyone loved it. This is a wonderful recipe. Thank you so much!
Fantastic! The only change I made was to use onion powder instead of real onions. My husband said it was SOOOO good. I served it topped with your sweet and spicy jalapeño cole slaw. We are having leftovers tonight again
I made this a few days ago and it is a delicious recipe. Definitely a “fix again”. I started it late and so as not to be up till all hours I stopped the process just prior to adding the sauce for the last two hours. I refrigerated it overnight, in the crock. Approximately 3 hours before serving I set the crock back in the cooker, on LOW, for an hour to bring to temperature and two hours, before serving according to the recipe, I added the sauce to cook the last two hours. It turned out great and I was able to get to bed at a reasonable hour.
I made this last weekend and now I have a new pulled pork recipe that I will make again and again. My husband loved it and he is hard to please about some food. Served it open faced and topped with my coleslaw with a side of homemade dill pickles.
Thanks for a great recipe!
Thank you for the comment, Kate. So happy you all enjoyed this recipe. Have a great weekend.
I am planing on making this for the 4th. I bought a 7.64 pound roast. I have a good many to feed. Would you suggest changing this recipe up a bit since I’m using more meat? Can’t wait to try it!
I think you will be ok as it is, Jodie.
Would I cut the ingredients in half if I do a 3lb roast? Only 2 of us.
Yes, I would cut in half Debra.
Do you have a good slaw recipe to go along with this?
We like this slaw recipe, Barbara. There is another one on the site, too. If you type coleslaw into the search box, it should come up for you: https://thesouthernladycooks.com/2014/07/03/old-fashioned-ice-box-coleslaw/
Do you have a recipe for anything sauce which I saw on fb? I didn’t copy it and now the ones I’ve found have a zillion ingredients
Sorry, I don’t have that one, Doreen.
thank you , I will let you know how it turns out 🙂
Could I use chicken breasts to make this recipe???
yes, I think you could.
WOW!!! I was looking for a pulled pork recipe to make tomorrow. I have one thawing in the frig now. We like spicy but not sweet. Any adjustment ideas would be appreciated!
I would not change a thing about this recipe, Cathy.
OK! Can’t wait to taste it!
I made this last night and it was out of this world. The homemade BBQ sauce was so wonderful and easy to make definitely a recipe I’ll place in my recipe box for future use. I’m hooked on your website. Thank you so much.
So happy you enjoyed this recipe and thanks for letting me know. Happy to have you on the site. Have a great week.
This is absolutely delicious! I’d never made homemade BBQ sauce before, but am sure glad I did using this recipe!
I made this pulled pork for our Super Bowl party on Sunday and it was a hit! Perhaps the best pulled pork I’ve ever had (and I’m from Texas!) I’ll be keeping this recipe, that’s for sure. Thank you!
I made this tonight…..to say it was delicious is an understatement. I served the sandwiches with Cole slaw and my husband piled it on the bun. I had mine with pickles and Dijon mustard. The pork is sweet, spicy and juicy but you can still taste the pork. You have another winner recipe for my family!!!
Thank you so much Vicki. So happy your family enjoyed this recipe. Have a great weekend.
This sounds wonderful. Can’t wait to try it. I’ll serve it on big buns with coleslaw like my family does in North Carolina. Yummy
I made the crock pot pulled pork receipt today…..Its the best I’ ever had. I made only one change, and that was the catsup. Instead of only 1/2 cup, I used 1 1/4 cup, but it turned out so good.
So happy you enjoyed this recipe, Nancy!
Can you use a 3lb beef roast for this
I made this for the first time today and we loved the flavour! YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks for sharing the recipe.
Here is the link: https://thesouthernladycooks.com/2010/10/29/slow-cooker-country-style-ribs/
Am making this Saturday.
This is an excellent recipe. I prepared two, froze them, and gave them as Christmas presents (yes, it freezes well). Thanks much!
After putting back into crockpot…what temperature do you cook for the additional two hours ?
Low for 2 more hours.
Your sandwich looks terrific. I have a slow cooker but don’t use it enough. Boston or shoulder pork roast is perfect cooked this way.
This is similar to the recipe I have. I never thought to add hot sauce. I will have to give it a try. My husband would love it.
It is simple and easy delicious dishes like this that make we want to go out and purchase as slow cooker.