Crock Pot Old South Pulled Pork on a Bun

"This is a great dish for weekends in the country, Friday night dinners or evenings when you have a house full of teenage boys who can't get enough of the rich, smoky sauce."
photo by Petdrwife photo by Petdrwife
photo by Petdrwife
Ready In:
10hrs 15mins




  • In a skillet, heat oil over medium heat.
  • Add onions and cook until soft.
  • Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
  • Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
  • Stir to combine and bring to a boil.
  • Place pork in slow cooker stoneware and pour sauce over.
  • Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
  • Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
  • Return to sauce and keep warm.
  • When ready to serve, spoon shredded pork and sauce over warm buns.
  • MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
  • Complete Step 1.
  • Cover and refrigerate sauce overnight.
  • The next morning, continue cooking as directed.
  • The 150 Best Slow Cooker Recipes J Finlayson.

Questions & Replies

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  1. This was great. We served this last night at a church dinner. I cooked 35lbs of pork shoulder. I did one in the crockpot on high it took six hours for a whole shoulder. The other four I did in the oven at 300 degrees. The took only about 5 hours. I did add some water to the sauce and covered them with foil. I found that the sauce came out much nicer in the ones in the oven. The sauce in the crock pot was quite watery, whereas the others carmalized nicely and stayed somewhat thicker. Excellent recipie. We got rave reviews. The flavour of the sauce was great! Thanks Olga Drozd. BTW we served this with Red Green Slaw for Pulled pork Sandwichs (#19623)
  2. holy sh*t its good-this could be our official H.O.G. food of our chapter picnicks.
  3. I have made this recipe multiple times. I love the smokiness that you get from the liquid smoke. i like to switch it up and sometimes serve it over rice for a change.
  4. I am very surprised at how much I liked this! Hubby and son loved it too. I wasn't sure at all how this would turn out, but it was moist and delicious and so, so easy to make. Great sauce! This recipe is definitely suited for those who like their pulled pork soaked in sauce; if you want it roasted with just the sauce on the side, this isn't for you. I shredded the pork after 6 hours on High (I had a 4 lb roast and it had a small bone in it; I aggressively trimmed most of the fat off it, too, before putting it in the crockpot) then returned the meat to the crockpot. I tasted it and it definitely needed salt, so I added a fair bit of kosher salt and then let it go for another 20 minutes or so. I'll be making this again!
  5. We made this a few weeks ago and LOVED it! The house smelled amazing all day. We skipped the liquid smoke (didn't have any) and were a tablespoon or so short on the chili sauce so we made that up with ketchup. Dinner was great and even the 9 year old scarfed it up. We plan to make it again for guests this weekend.



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