Crock Pot Old South Pulled Pork on a Bun
Savor the tangy, smoky flavors of the South with this irresistible Crock Pot Old South Pulled Pork on a Bun recipe. Perfectly seasoned with a blend of brown sugar, paprika, garlic powder, and a kick of cayenne, the pork shoulder slow-cooks to tender, juicy perfection over 8 hours. A combination of apple cider vinegar, chicken broth, and Worcestershire sauce infuses every bite with depth and richness. Tossed in your favorite barbecue sauce and served on soft, toasted hamburger buns, this pulled pork is a true comfort food classic. Top it off with crisp cole slaw for a delightful crunch, and you've got a hearty, crowd-pleasing meal. Whether for a backyard picnic or a family dinner, this easy crock pot recipe is a guaranteed hit.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Apple cider vinegar
- 1 cup Chicken broth
- 2 tablespoons Worcestershire sauce
- 1 cup Barbecue sauce
- 8 pieces Soft hamburger buns
- 2 cups Cole slaw (optional, for serving)
Instructions
Trim any excess fat off the pork shoulder, then pat it dry with paper towels.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Rub the spice mixture all over the pork shoulder, ensuring an even coating.
Place the spiced pork shoulder into the crock pot.
In a medium bowl, whisk together the apple cider vinegar, chicken broth, and Worcestershire sauce. Pour the mixture over the pork in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the pork is fork-tender and easily shredded.
Once cooked, carefully transfer the pork to a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
Pour the cooking liquid from the crock pot through a strainer into a bowl to remove solids. Return the shredded pork to the crock pot, and add about 1/2 cup of the strained cooking liquid to keep the meat moist.
Stir in the barbecue sauce until the meat is evenly coated and warm the mixture on LOW for 10-15 minutes.
Toast the hamburger buns lightly, if desired.
Assemble the sandwiches by placing a generous portion of pulled pork on the bottom bun and topping with cole slaw, if using. Add the top bun and serve warm.
Nutrition Facts
Calories |
6879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.5 g | 551% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 12895 mg | 561% | |
| Total Carbohydrate | 393.5 g | 143% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 184.6 g | ||
| Protein | 371.7 g | 743% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 7520 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
