Crockpot Southern Shredded Pork BBQ
Southern Pork BBQ is usually a whole hog and cooked in a smoker grill for hours. The meat is then shredded then stirred into a vinegar based sauce. Of course you don’t have to cook a whole hog all the time. Pork shoulder is a good option too. For a casual dining with the family on the weekend, using the crockpot is very convenient. I’ve wrote recipes of this in previous years but here’s a new one. Seriously, this is so easy. Put the meat in the crockpot, pour the sauce in then set the time in the crockpot. Low or High depends on what time you start the cooking. I usually use LOW setting since I started cooking at 9am.
What I do when I’m dividing our meat for the month is set aside a portion of pork shoulder until I’m ready to make it. I’ve been lucky to actually find good deals in pork shoulders a couple of times. Like 2 shoulders in a bundle for less than $25 which is an AWESOME deal. I’m able to cut up separate portions for stir-fry, adobo, and chops. It’s really very convenient this way.
Crockpot Southern Pork BBQ
Equipment
- Crockpot
Ingredients
- 5-6 pounds pork shoulder (Boston butt)
- 1/2 cup white vinegar
- 1/2 cup balsamic vinegar
- 3 tbsp soy sauce
- 1/2 cup water
- 2 tbsp Worcestershire sauce
- sprinkles of red pepper flakes (optional)
- sprinkles of garlic powder
- sprinkles of chili powder
- sprinkles of black pepper
Instructions
- In a jar, combine water, white vinegar, balsamic vinegar, soy sauce, water, Worcestershire sauce, and the seasonings.
- Pour some of the vinegar mixture in the crockpot. Add the pork meat then pour the remaining vinegar mixture on top.
- Cover the crockpot, set to low or high to cook for 6-8 hours.
- Shred the pork with fork.
Serve the shredded pork bbq with side items like rice and steamed vegetables or serve then in buns ala sandwiches. The family prefers the latter while I like mine with rice and veggies. Either way is good!!
