A cozy, old-fashioned scene on a rustic wooden table. There's a generous platter of succulent, slow-cooked pulled pork glistening with rich, tangy BBQ sauce. The pork is stacked high on soft brioche buns. There's a side of vibrant coleslaw. Mason jars filled with sweet tea are placed in the background. A checkered napkin and a vintage-style bottle of extra BBQ sauce are scattered nearby. The warm title text "Southern Style Slow Cooker Pulled Pork BBQ: Tender, Juicy, and Flavor-Packed" is overlaid in a cozy Pinterest-style font. The composition is simple and inviting, embodying a sense of Southern comfort.

Southern Style Slow Cooker Pulled Pork BBQ: Tender, Juicy, and Flavor-Packed

Slow-cooked to perfection, this pulled pork shoulder melts in your mouth and is smothered in a homemade BBQ sauce that’s simply irresistible.

Servings: 8

If there’s one dish that embodies Southern comfort food, it’s Slow Cooker Pulled Pork BBQ. This Easy Pulled Pork Slow Cooker recipe transforms a humble pork shoulder into tender, flavorful meat that falls apart with the touch of a fork. Whether you’re hosting a backyard gathering or craving a hearty family dinner, this Crock Pot Pulled Pork Recipe is a crowd-pleaser. Plus, making your own Homemade BBQ Sauce adds a personal touch that store-bought just can’t match. Get ready to dive into one of the best Pork Crockpot Recipes you’ll ever try!

A cozy, rustic scene with a wooden table and a few items. There's a generous platter of slow-cooked pulled pork with BBQ sauce, stacked high on soft brioche buns. There's also a side of coleslaw. Two mason jars filled with sweet tea are placed near the platter. A checkered napkin and a vintage-style bottle of extra BBQ sauce are scattered nearby. The background is warm and inviting, with sunlight streaming through a window. The title text "Southern Style Slow Cooker Pulled Pork BBQ" is overlaid in a cozy Pinterest-style font.

Ingredients

For the Pulled Pork:

  • 4 to 5 pounds pork shoulder (also known as pork butt or Boston butt)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Homemade BBQ Sauce:

  • 1 ½ cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper to taste

Supplies Needed

  • Slow cooker (6-quart recommended)
  • Mixing bowls
  • Measuring cups and spoons
  • Forks for shredding
  • Saucepan
  • Whisk

Instructions

Prepare the Pork:

  1. Mix the Dry Rub: In a small bowl, combine brown sugar, paprika, mustard powder, garlic powder, onion powder, cumin, salt, and black pepper.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, ensuring it’s evenly coated.
  3. Assemble in Slow Cooker: Place the sliced onions and minced garlic at the bottom of the slow cooker. Lay the seasoned pork shoulder on top of the onions. Pour the chicken broth around (not over) the pork.
  4. Cook Low and Slow: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily pulls apart with a fork.

Make the Homemade BBQ Sauce:

  1. Combine Ingredients: In a saucepan over medium heat, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, smoked paprika, garlic powder, cayenne pepper (if using), and a pinch of salt and pepper.
  2. Simmer: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until slightly thickened.
  3. Adjust Seasoning: Taste and adjust seasoning as needed. Remove from heat and set aside.

Shred and Serve:

  1. Shred the Pork: Once cooked, remove the pork shoulder from the slow cooker and place it on a large cutting board or platter. Use two forks to shred the meat, discarding any large pieces of fat.
  2. Strain the Juices: Optional but recommended—strain the cooking liquid, reserving the onions and some of the liquid to keep the meat moist.
  3. Combine with Sauce: Return the shredded pork to the slow cooker (now set to warm or low), add the reserved onions, and stir in about half of the Homemade BBQ Sauce. Mix well to ensure the pork is evenly coated. Add a bit of the reserved cooking liquid if the meat seems dry.
  4. Serve: Serve the pulled pork on buns, over rice, or alongside your favorite sides. Offer additional BBQ sauce on the side.

Storage Tips

  • Refrigerator: Store leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or sauce to keep it moist.
  • Freezer: Pulled pork freezes well! Place cooled pork in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Tips & Tricks

  • Choosing the Right Cut: A pork shoulder (also called pork butt or Boston butt) is ideal for this recipe due to its marbling, which renders down during slow cooking for tender meat. If you can’t find pork shoulder, a pork leg can be used but may be leaner.
  • Make It Ahead: This is a perfect make-ahead dish. Cook the pork a day in advance, refrigerate, and reheat with the sauce when ready to serve.
  • Adjusting the Flavor: Customize your Homemade BBQ Sauce by adjusting the sweetness, tanginess, or heat. Add more brown sugar for sweetness, vinegar for tang, or cayenne pepper for spice.
  • Extra Smoky Flavor: For an authentic BBQ taste, add a few drops of liquid smoke to the sauce or include smoked paprika in your dry rub.
  • Serving Suggestions: Serve with coleslaw, cornbread, baked beans, or mac and cheese for a full Southern feast.

Variations

  • Carolina Style Pulled Pork: Swap the tomato-based sauce for a vinegar-based sauce, increasing the apple cider vinegar and reducing the ketchup.
  • Asian-Inspired Pulled Pork: Use soy sauce, hoisin sauce, ginger, and garlic in the sauce for an Asian twist.
  • Spicy Pulled Pork: Add chopped jalapeños to the slow cooker and increase the cayenne pepper in the sauce.
  • Pulled Pork Tacos: Serve the pulled pork in warm tortillas with pico de gallo, avocado, and lime for a Mexican-inspired meal.
  • Pork Shoulder Recipes Shortcut: If short on time, cook on high for 5-6 hours instead of low for 8-10 hours.

FAQ

Q: Can I use a pork leg instead of a pork shoulder?

A: Yes, you can use a pork leg, but keep in mind it’s leaner than a shoulder and may not be as tender. You might need to add a bit more liquid or fat to keep it moist during cooking.

Q: Do I need to sear the pork before slow cooking?

A: While not necessary, searing the pork shoulder in a hot skillet before placing it in the slow cooker can add extra flavor through caramelization.

Q: Can I cook this on the stovetop or in the oven if I don’t have a slow cooker?

A: Absolutely! You can cook it in a Dutch oven at 300°F (150°C) for 4-5 hours or until the meat is tender.

Q: How do I prevent the pork from drying out?

A: Cooking on low heat and ensuring there’s enough liquid in the slow cooker will keep the pork moist. Also, mixing in some of the cooking juices after shredding helps retain moisture.

Q: Is it necessary to make homemade BBQ sauce?

A: While homemade sauce enhances the flavor, you can use your favorite store-bought BBQ sauce for convenience.

Final Thoughts

This Southern Style Slow Cooker Pulled Pork BBQ is more than just a meal; it’s an experience that brings the comfort of Southern cooking right to your table. The ease of preparation makes it perfect for busy days, while the rich flavors make it seem like you spent all day in the kitchen. Whether it’s a family dinner, a potluck, or a game-day feast, this pulled pork is sure to impress. So grab your slow cooker and get ready to enjoy some of the best BBQ Pulled Pork Slow Cooker style!

Disclosure

This post may contain affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you.

 

Easy Smothered Pork Chops

Juicy, flavorful pork chops smothered in a creamy onion gravy. Perfect for weeknight dinners or Southern comfort food cravings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southern
Servings 4
Calories 400 kcal

Ingredients
  

For the Pork Chops:

  • 4 bone-in pork chops about 1 inch thick
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Gravy:

  • 2 tablespoons unsalted butter
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream or milk for a lighter option
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions
 

Prepare the Pork Chops:

  • In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Dredge each pork chop in the flour mixture, shaking off the excess.
  • Heat the vegetable oil in a large skillet over medium heat. Once hot, add the pork chops and sear for 3-4 minutes per side, or until golden brown. Remove the pork chops and set aside.

Make the Gravy:

  • In the same skillet, melt the butter over medium heat. Add the onions and sauté for 3-4 minutes, until softened and lightly caramelized.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir well to coat.
  • Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Worcestershire sauce. Simmer for 3-4 minutes until the gravy thickens.

Smother the Pork Chops:

  • Return the seared pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork chops are cooked through and tender.
  • Taste the gravy and adjust seasoning with salt and pepper, if needed.

 

 

 

 

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