Saturday, January 29, 2011

Spicy Crockpot BBQ Pulled Pork

An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.
An easy crockpot BBQ pulled pork, cooked with onion, barbecue sauce, chicken broth, mustard, hot sauce and liquid smoke, perfect for shredding for sandwiches; shown here with Sweet Potato Fries.

Spicy Crockpot BBQ Pulled Pork

I purchased a pork shoulder, just under 9 pounds, at the Commissary the other day with the intention of making some kind of crockpot cheater pulled pork with it. I had seen Sandra Lee do a substantially smaller pork butt on Food Network recently, cooking it in a mixture of barbecue sauce, chicken broth and mustard. It looked really good, though I wondered if using a sauce with all that fat produced from the pork would really make a difference.

I pulled out my 6-1/2 quart oval crockpot to cook this monstrosity in, and let me tell you, it pretty much filled up that pot! A big piece of fatty pork in a crockpot did make me a little nervous about overflow to be honest, especially since I was cooking this overnight, so I set the crockpot onto a rimmed baking sheet, just in case. Thankfully my fears never manifested, although I admit my sleep did suffer a bit!

Here's how to make it.

Slice up an onion and scatter that all over the bottom of the crockpot. Season the shoulder all over with salt and pepper and place it into the crockpot, fat side up. Whisk together 1-1/2 cups of your favorite homemade or commercial barbecue sauce, 1/2 cup of chicken broth, 1/4 cup of yellow mustard, 2 teaspoons of hot sauce and a couple dashes of liquid smoke.

Pour that mixture all over the top and sides of the pork, cover and cook on low for about 10 hours or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.

Remove the pork and let it rest for about 10 minutes. The pan drippings are pretty fatty, but also tasty, so if you want to use them, carefully pour them off into a saucepan. Tilt the pan to scoop off as much of the fat from the top as you can. Bring that to a boil on the stovetop and boil, stirring regularly, until mixture is reduced and thickened. Otherwise, just use some additional bottled sauce over the pork. The pork is actually nicely flavored anyway.

Pull the top layer of fat off of the pork and remove the meat. 

Shred as desired. This meat was nice and juicy and infused with flavor.

It really didn't need any embellishment, but since I did boil down the reduced pan drippings, I decided to spoon some of the sauce on each sandwich. Just delicious.  Use leftovers to make this fantastic BBQ Pork Brunswick Stew - I think you'll love it!

For more of my favorite pulled pork recipes, visit my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Spicy Crockpot BBQ Pulled Pork

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 hours | Yield: Depends on roast size

  • 1 large Vidalia or other sweet onion, sliced
  • 6 to 9 pound pork shoulder
  • Kosher salt and freshly cracked black pepper
  • 1-1/2 cups of commercial or homemade barbecue sauce
  • 1/2 cup of chicken broth
  • 1/4 cup of yellow mustard
  • 2 teaspoons of hot sauce
  • Couple dashes of liquid smoke (like Colgin), optional

Scatter the onions in the bottom of a 6-quart or larger crockpot. Season the pork with salt and pepper and place on top of the onions, fat side up.

In a separate bowl, whisk together the barbecue sauce, chicken broth, mustard, hot sauce, and liquid smoke; pour all over and around the pork. Cover and cook on low for about 10 hours, or until the pork is cooked through, somewhere between 160 and 170 degrees on an instant read thermometer.

Carefully transfer the pork to a platter and let rest for 5 to 10 minutes. Serve with additional sauce or if desired, reduce and defat the sauce from the crockpot. Carefully pour the juice from the crockpot into a saucepan, tilt the pan and spoon off as much of the fat as you can. Bring the mixture to a boil; boil until reduced by half and thickened, stirring regularly.

Shred or chop the pork, toss the meat with some sauce, or put the sauce in a squirt bottle for the table to top individual sandwiches. Serve on warmed buns and with coleslaw, if desired.

Leftovers? Try this BBQ Pork Brunswick Stew!


Cook's Note: I used Sweet Baby Ray's BBQ sauce, Slap Ya Mama hot pepper sauce and a 8+ pound pork shoulder.

Instant Pot: Cut the roast into several pieces, season with salt and pepper and sear in batches in oil on saute. Remove and add onions, cook for 3 minutes, return roast to pot and pour sauce on top. Seal and set on manual for 99 minutes at high temperature. Let pressure release naturally for 15 minutes, then do a quick release. Use tongs to remove pork which should be falling apart. Use two forks to gently shred. Skim fat from top of sauce and discard; remove 1/4 cup sauce and set aside to cool. Mix with 2 tablespoons cornstarch, turn pot to saute and bring sauce to a boil. Stir in cornstarch slurry and boil for 3 minutes. Spoon some over the shredded pork and offer rest at the table.

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©Deep South Dish
Adapted from a Sandra Lee recipe.
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Posted by on January 29, 2011

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  1. I have that same crockpot, it was the first one that I got, and I picked it up just last year. I had to make my Brazilian Feijoada (black bean/meat stew)in it because it made so much...that filled it too.

    I am definitely going to try this recipe, I love pulled pork. Yum! I'll have to see what I can come up with to join in.

  2. My oldest son makes pulled pork. He cooks his slowly on his barbeque grill all day, basting with his homemade BBQ sauce, then shreds the pork, puts it a crockpot with his sauce and leaves it a while longer. It is to die for! Love pulled pork!

  3. Ummm! We're big fans of pulled pork sandwiches! Your recipe looks fantastic! I can just imagine how it must smell & taste! :)

  4. That's a good looking dinner. It sure was big, you were right about that. I love pulled pork, so does my family. Great photos too btw!

  5. I generally like to do a nice "Sunday Supper" as well...tomorrow I believe it's going to be a nice big pot of ham and potato soup!

    BTW...pulled pork is a favorite at our house as well!

  6. I love that you used Sweet Baby Rays! One of the brothers that started the company-Larry Raymond, did our wedding reception 20 years ago! I still see him around and he's just the nicest guy! anne

  7. Oh goodness does this sound scrumptious! I'd love a good BBQ, a little tough to find out here.

  8. I do a similar thing IF I foil ribs on the smoker. I save the grease and cut it into the finishing sauce. Flavor extraordinaire!

  9. I just love your blog! Here's an award for you...

  10. ha I have that same crockpot too! Well I saw pork shoulder was on sale at Rouses or Necos this week ... I am thinking pulled pork and sweet potato fries for dinner tomorrow! Thanks for the idea!

  11. I was a little late, 2 days late, in joining the Sunday Suppers link party but better late than never right?

    The pulled pork looks yum-o and a crock pot to boot, a women after my own heart.

    See ya next week and thanks for hosting this fun event.

  12. If you were to make this recipe with a smaller pork shoulder (don't want tons of leftovers) would you leave all the other ingredients the same or cut back on the amounts of them? Also do you think it would need less cooking time then too?

  13. If I was to make this with a smaller pork shoulder (as to not have to many leftovers) would you cut back on the other ingredients or leave them the same? Also, would this cut back on the cook time or no?

  14. Hi Rick Anna! Up in the top part of the post is the link for the original recipe which used a 3 pound pork butt. That recipe used 1 cup of barbecue sauce, 1/2 cup of yellow mustard, and 1 cup of chicken broth, plus lime juice & tomato paste which I omitted. Hope that helps!

  15. I'm making this tonight! Thanks for the recipe. I'm your newest follower. Love to have you visit sometime at

  16. How many BBQ pulled pork sandwiches does this make? 1/4 lb per sandwich = 36 sandwiches?

    1. It just depends on the size of the roast you start with, how much waste comes off (fat, skin, shrinkage, etc.) and how generous you are with the servings. Count on about a 40% to 50% loss from the original size so a 9 pound piece of pork would probably yield about 12 to 16 servings - unless your guests serve themselves! If you want to serve a crowd, get 2 large roasts and have 2 big crockpots going. Hope that helps!

    2. What about freezing leftovers ?

    3. Absolutely! I freeze pulled pork all the time. I use a FoodSaver vacuum system, but a good airtight container would be fine, or even a freezer bag with most of the air pressed out before sealing.

  17. This sounds delicious, thanks for sharing this.



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