Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

This recipe is so easy to make and wonderful to serve a crowd. The recipe came from the Chicago Tribune Food section. I have tweaked it to perfection over the years. Enjoy! It freezes well. This can be made in the crock pot overnight and finished in the morning and be ready for lunch! This is not a saucy Pulled pork but that can be easily remedied by adding your fave BBQ sauce or by following my suggestion. Update 5/10: Top with Simple Creamy Cole Slaw Just Like Mama Maria Makes

Ingredients Nutrition


  1. Switch on the crockpot to the LOW setting.
  2. Combine all ingredients in a medium mixing bowl (except pork).
  3. Place pork shoulder in crock pot. Pour sauce over pork to coat.
  4. Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight.
  5. Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve.
  6. For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce.
  7. Serve on soft buns and smother with a creamy coleslaw recipe#421991.
Most Helpful

Great taste, really easy to put together but the sauce is way too thin for my taste. This recipe also happens to be exactly the same as one I have from Good Housekeeping.

Mom67 August 23, 2009

I have made this several times and it is excellent! My family loves it and it is so simple to do. I have been asked for the recipe and email it from the Recipezaar site. We just had it two weeks ago and I will be making it again this weekend by popular request!

Marmushu March 12, 2010

I have only good things to say and will make this recipe again and again....

btwachs August 24, 2008