1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Slow Cooker Pork Barbecue

User Rating 4 Star Rating (3 Reviews)


Slow Cooker Pork Barbecue
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.

Cook Time: 10 hours

Total Time: 10 hours


  • 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


Brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place half of the onion in bottom of crockpot. Put roast in crockpot and add 1/2 cup water. Add remaining onion and the garlic. Cover and cook on low 9 to 11 hours; remove meat and let cool enough to handle. Discard onion and juices in slow cooker or crockpot. Tear roast into small pieces or shred with forks. Put back in crockpot and add a cup or more of barbecue sauce (until juicy - as much as you like). Continue to cook on LOW for 1 1/2 to 3 hours, or until flavors are blended.
Serve shredded pork on buns and pass the remaining barbecue sauce.
Serves 8 to 10.

More Recipes
Oven Pulled Pork Barbecue
Pulled Pork, North Carolina Style
North Carolina Pulled Pork Recipe
Easy Barbecue Pork Sandwiches
Myron's Barbecue Pork Recipe
Crockpot Pork Barbecue Recipe
NC Barbecue for the Crockpot
Crockpot Pulled Pork
Pulled Pork With Peppers
Pulled Pork Sandwiches
Pulled Pork Barbecue
Pulled Pork Barbecue II
Spicy Crockpot Pork Barbecue
Lilly's Pulled Pork and Beef
Easy Pork and Beef Barbecue
Mexican Style Pulled Pork

Pork Roast Recipes
Pulled Pork Recipes
Pork Tenderloin Recipes
Crockpot Pork Roasts

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
The best I've had yet!, Member Katkerz

This came out amazing. Very tender. Instead of 9 hours on low, I cooked it for 4.5 hrs on high(Used a 3.5 lb cut of meat.) As another reviewer stated, after shredding, I put it back in for just enough time to warm it, maybe 30-45 minutes. Used Bullseye Memphis style BBQ sauce & then added about 1/4-1/2 cup vinegar. Served on crusty rolls. Making again today for Father's Day!

4 out of 4 people found this helpful.

See all 3 reviews

©2014 About.com. All rights reserved.