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Southern Crockpot BBQ

This is a super simple recipe for crockpot BBQ that even a beginner



can pull off if they have the ingredients.   FYI, a small crockpot will not



work for this recipe.  Another plus, our recipe also includes the sauce.













Our Southern Crockpot BBQ recipe takes simple ingredients and makes a fabulous pulled pork dish that works for so many occasions.

About the Ingredients:

•  Onions-The sweet Vidalia onions work great in this dish.  Their mild  and sweet flavor accents all        the other ingredients.

•  Brown sugar-It only takes a little bit to makes a big impact.

•  Paprika-I use smoked for it's smoky sweet flavor.  

•  Cumin-Goes hand "n" hand with pork dishes, especially BBQ.

•  Pork butt-Trimmed of most of the outer fat.

•  Apple cider vinegar-Another ingredient that works well  with pork,

    especially when used in the sauce like this is. 

•  Worcestershire sauce-It definitely adds another layer of flavor to           the sauce.

•  Crushed red pepper flakes-Adds just a little zing, but if you're not a

   fan, still use about ¼ teaspoon or less to enhance the flavor of the           sauce for the BBQ recipe.  

•  Dry mustard-Used in so many BBQ sauce recipes.  It brings a tangy,     subtle heat to the sauce.

•  Granulated garlic-It brings a smooth, balanced warmth and                   complexity to the sauce.

•  Cayenne pepper-Definitely adds some heat, use less or more, 

    definitely up to you.

Southern Crockpot BBQ



•  2 medium onions, quartered

•  2 Tbsp brown sugar, light or dark

•  1 Tbsp paprika, smoked if you have it

•  2 tsp salt

•  ½ tsp black pepper

•  ½ tsp cumin

•  1 pork butt, 4-6 lb

•  1 cup apple cider vinegar

•  ¼ cup Worcestershire sauce

•  1-½ tsp crushed red pepper flakes or to taste (but don't leave out)

•  1 Tbsp sugar

•  ½ tsp ground cumin

•  ½ tsp dry mustard

•  ½ tsp granulated garlic

•  ½ tsp cayenne pepper or to taste



You will need a large crockpot.  The crockpot liners work great for this; easy cleanup.



1.  Place quartered onions in bottom of crock pot.

2. Blend together the brown sugar, paprika, salt, cumin and pepper;            rub thoroughly over roast.  Place roast in the crockpot.

3. Combine the remaining ingredients and mix well.  Drizzle about a            third of the mixture over the pork, refrigerate the remaining mixture.

4. Cook pork on low for 8-10 hours. Internal temperature should be a          minimum of 165°F.  I like my temperature be just a bit higher.

5. Remove meat and discard onions.  Shred meat to your personal              preference.  You can use the  vinegar mixture as is or  mix with                some of the juices from the crock pot (skimmed of fat) to serve                on the side.  Keep refrigerated when not using.



•  I like to use a flip top bottle or a clean soy sauce bottle

    to serve the extra sauce as it needs to be continually mixed.

•  A crockpot liner will make cleanup a breeze.


BBQ recipes, crockpot BBQ recipes, southern BBQ recipes

Freshly cooked and shredded Southern Crockpot BBQ.BBQ
Liners for a crockpot.
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