Crockpot: Southern Pulled Pork BBQ Sandwiches

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pulled pork in crock pot

My family absolutely loves this melt-in-your-mouth tangy pulled pork. This recipe is one of my go-to weeknight favorites, and I always have some on hand. It has just the right amount of tang to eat plain, on a bun, with a little bit of the vinegar-based juices drizzled on top. The next night we use the left over buns and change up the sandwich by adding our favorite bottled BBQ sauce on top. We also love this pork on soft tacos, and it is flavorful enough that it doesn’t need any extra seasoning for that purpose. When it goes on sale, I buy extra and set two crockpots up. That way we have enough to eat for three meals, and enough to freeze for another time! And it simply couldn’t be simpler to make: just pile all the ingredients in a crockpot before you go to bed or first thing in the morning, let it do its thing for about 10 hours, shred, and it’s done!

crockpot pulled pork ingredients


1 Boston Butt or Pork Shoulder Roast, about 8 to 10 lbs.

1/2 bottle Balsamic vinegar dressing

1/2 bottle Italian dressing

1/4 bottle red balsamic vinegar

1/4 bottle soy sauce

garlic pepper seasoning, to taste

Place the roast in the crock pot, fat side down. Pour on about half of the dressings, vinegar, and soy sauce. Then sprinkle the top of the roast with the garlic pepper seasoning, to taste (don’t worry, if you use too much it will still make great tacos). Then turn the roast over with the fat on top. Add the rest of the dressings, vinegar, and soy sauce. Sprinkle the top of the roast with more garlic pepper. If you have used enough of the liquids, the roast should be nearly submerged in liquid. If it is not, you can add more of the dressings, vinegar, and soy sauce in equal parts, or you can top it off with a little water. The roast should be almost submerged, but not quite.

Set the crockpot on low for about 8 to 10 hours. The pork should fall off the bone and easily shred with a fork when it’s done. I use tongs or a fork to remove the top layer of fat, and then shred all the meat, removing the bone. Cover the shredded meat with the juices (use more than one container for storage if you need to in order to fit in some juice). The juices help the meat stay moist, and the liquid will be good with the plain sandwiches. If you decide to freeze the leftovers, freeze in some of the juices. Enjoy!

Molly Evert and her husband David have been married for 21 years. They spent the first several years of marriage serving as missionaries, and now they reside in Georgia. Molly stays busy homeschooling her four boys, ages 7 to 16, and playing with her baby daughter. She is the creator of My Audio School, a website which provides educational audio content for children. Molly is a contributing writer at Visionary Womanhood and she tries to keep up with her two blogs CounterCultural Mom and CounterCultural School. She also enjoys teaching online and at women’s conferences.

Reading God’s Story Schedule today, 1/24/13: Job chapters 10 – 13.
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About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (, providing access to the best in children's audio literature. She also blogs at CounterCultural Mom ( and CounterCultural School (

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  1. Molly, my family does not eat a lot of pork, would this work well with chicken? It sounds like a great recipe and I really want to give it a try!

  2. I am not sure, Kellie, but I was just thinking about that very question today! One of us should try it and then post a comment here. I made this pork again last night for a fellowship meal at church. I normally use Boston Butt but this time I used a pork loin. It turned out quite good and it was much easier to shred as there was no bone and very little fat on the meat. The whole crock pot full was gobbled up with nothing to spare. This recipe is always a hit. Today’s theme was “something new, something tried and true” and this recipe is my “tried and true”.