Slow Cooker Pork Barbecue Recipe

Pulled Pork Sandwich with Barbeque Sauce
Pulled Pork. Stacy Howell / Getty Images
    10 hrs 10 mins
Ratings (11)

This wonderful shredded pork roast is piled on toasted buns and topped with coleslaw, pickle slices, and more barbecue sauce. It's a great way to fix a pork shoulder roast and the perfect dish for the slow cooker.

The recipe calls for browning the pork in a small amount of vegetable oil, but feel free to skip that step.

I like this Carolina slaw on pulled pork, but a creamy coleslaw is excellent as well.

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 pork roast (shoulder, butt, fresh picnic), about 4 pounds
  • 1 large onion, sliced
  • 4 to 6 cloves garlic, chopped
  • 1 bottle (about 16 ounces) your favorite barbecue sauce
  • Grilled or toasted buns

How to Make It

  1. Heat the oil in a large skillet over medium-high heat. Brown the pork on all sides.
  2. Peel and slice 1 large onion.
  3. Place half of the onion in bottom of crock pot.
  4. Put the pork roast in crock pot and add 1/2 cup water. Add remaining onion and the garlic.
  5. Cover and cook on low for 9 to 11 hours; remove meat and let it stand until it's cool enough to handle.
  6. Discard onion and juices in a slow cooker or crockpot.
  1. Tear roast into small pieces or shred with forks.
  2. Put the shredded pork back in crock pot and add a cup or more of barbecue sauce (until juicy - as much as you like).
  3. Continue to cook on LOW for 1 to 3 hours, or until flavors are blended.
  4. Serve shredded pork on toasted buns and pass the remaining barbecue sauce.

Serves 8 to 10.

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