Southern Style Pork BBQ – In the Crock Pot

Today I’m going to share one of my family’s favorite foods, pulled pork barbecue…Southern style! I realize that barbecue is different depending on where you live – but around here, it’s a vinegar based sauce over slow-cooked pork and served with a vinegar based coleslaw, served alongside some fried hush puppies or corn sticks. I’m drooling just thinking about it.

Even though I’ve been eating this most of my life, I just recently figured out how easy it is to make at home. Super easy. Super, super easy using one of my favorite small kitchen appliances – The Crock Pot! Or a slow-cooker if you prefer. I realize ‘Crock Pot’ is actually a brand name, but so is ‘Band Aid’ and most people don’t walk around asking for an adhesive bandage. Anywho, how irrelevant.
Traditional pulled pork barbecue is smoked over hot coals for hours, but frankly, ‘ain’t nobody got time fo dat’ (but if you do, please call me over so we can get our pig pickin’ on!). This version is still delicious.

 Southern Style Pork BBQ

3-5 lb pork roast
1-2 bottles Uncle Yammy’s Southern Style Barbecue Sauce*
*If you can’t find a good Southern style barbecue sauce, you can make it like this from Southern Plate.

Place pork roast in slow cooker and pour a bottle of sauce over it. Let cook on low for 10-12 hours. (I do this overnight. A 5 lb roast may need 12 hours, whereas the 3 lb should only need about 10). In the morning, carefully remove roast and drain juices, reserving about a half cup. Using 2 forks, pull pork roast apart, it will fall apart easily. Place pork back into slow cooker, add reserved juice and 1/2 to 3/4 bottle of barbecue sauce (it depends on the size of your roast and how ‘saucy’ you want your meat). Let heat through for a couple of hours on low (I just use my ‘warm’ setting, b/c my cooker runs a little hot I think.)

I like mine on a bun with slaw and a little extra sauce! My girls eat theirs sans slaw, and the hubs likes his without the bun. Of course, the very best way is to take a piece of cornbread, cut it in half (horizontally) and make a sandwich with it. (I’m thinking about you, grandma!) Yes, lawddddy-BE… that’s some good stuff!
This makes plenty to have leftovers or to feed a crowd. You can also make this with chicken (see post here) instead of pork. It’s not the same flavor, but still pretty good, and easy!

So what about you? Are you a vinegar sauce or a red barbecue sauce person?!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in SeattleCraft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Real Thing with The Coake FamilyTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest (Sunday) Mommy’s Sweet ConfessionsWho Needs a Cape?Sweet 2 Eat Baking; and The Gooseberry Patch

6 thoughts on “Southern Style Pork BBQ – In the Crock Pot

  1. I didn't realize that the south had a different type of bbq sauce. It sounds pretty good. And lol, I love your band-aid example – for me it's the same with tupperware. What else do you call those little plastic containers to hold leftovers?
    thank you for sharing this on Foodie Friday

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