Tangy Bbq Pork Roast Crock Pot
Transform dinner into a mouthwatering experience with this Tangy BBQ Pork Roast Crock Pot recipe, where tender, slow-cooked pork shoulder meets a sweet, tangy barbecue sauce bursting with bold flavors. This easy crock pot meal combines your favorite BBQ sauce with a medley of zesty apple cider vinegar, savory Worcestershire sauce, and a hint of brown sugar for the perfect balance of sweet and smoky. Cooked low and slow for hours, the pork becomes irresistibly juicy and fall-apart tender, absorbing the rich, tangy sauce. Serve this crowd-pleaser as a hearty sandwich, alongside creamy coleslaw, or over buttery mashed potatoes for a comforting dish that’s perfect for family dinners or gatherings. With minimal prep and maximum flavor, this is the ultimate set-it-and-forget-it BBQ pork recipe!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast
- 2 cups BBQ sauce (your favorite variety)
- 0.25 cups Apple cider vinegar
- 2 tbsp Brown sugar
- 1 tbsp Yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Optional: red pepper flakes
Instructions
Place the pork shoulder roast in the crock pot. If it's too large, cut it into manageable pieces to fit snugly.
In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes.
Pour the BBQ sauce mixture evenly over the pork shoulder, ensuring every part is coated with the sauce.
Cover the crock pot with the lid and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours (low is preferred for the most tender results).
About halfway through cooking, use a spoon to baste the pork with some of the sauce to enhance flavor and keep it moist.
When the cooking time is complete, check that the pork is fork-tender. If it pulls apart easily with a fork, it's ready.
Remove the pork from the crock pot and place it on a cutting board. Shred the meat using two forks, discarding any excess fat.
Return the shredded pork to the crock pot and stir it into the sauce. Let it sit for 10-15 minutes on the WARM setting to absorb the flavors.
Serve the tangy BBQ pork roast on sandwich buns, alongside coleslaw, or over mashed potatoes. Enjoy!
Nutrition Facts
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.1 g | 351% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6981 mg | 304% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 232.6 g | ||
| Protein | 249.7 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4629 mg | 98% | |
*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.
