Slow-cooked barbecue pork a must have for summer

As summer approaches, it’s time to fire up the grill — or, better yet, let the slow cooker do the work. For those seeking a no-fuss, crowd-pleasing meal, Southern Slow Cooker BBQ Pork recipe is the answer. 

This recipe is tailor-made for hardworking folks who want to enjoy the holiday without spending the entire day in the kitchen. Start with a 3–4-pound pork shoulder, season it with a blend of spices, and sear it to lock in flavor. Then, place it in the slow cooker with a mix of maple syrup, apple cider vinegar, barbecue sauce, chipotle peppers, adobo sauce, garlic, and mustard. Let it cook on low for 6-7 hours until it’s tender enough to pull apart. 

The result is tender, flavorful pulled pork that’s perfect for sandwiches. Serve it on sesame seed or onion buns with sweet pickle chips and a side of tangy coleslaw for a classic barbecue experience. This dish is not only delicious but also economical, making it ideal for feeding a crowd without breaking the bank.  

So, this Memorial Day, let the slow cooker handle the cooking while you enjoy the company of family and friends. With this easy and satisfying BBQ pork recipe, you’ll have more time to relax and honor the holiday’s true meaning. 

Southern Slow Cooker BBQ Pork

Serves: 5-7 

Ingredients 

3-4 lb pork shoulder 

For the spice rub: 

1 tbsp smoked paprika 

2 tsp cumin 

1 tsp garlic salt 

1 tsp kosher salt 

1 tsp ground pepper 

½ tsp cayenne pepper 

For the slatherin’ sauce 

½ cup pure maple syrup 

½ cup apple cider vinegar 

½ cup brown mustard 

1 small adobo chile in chipotle sauce, chopped 

1 tbsp adobo sauce 

½ cup Lillie’s Carolina BBQ sauce #40 

5 cloves garlic, peeled and chopped fine 

1 tbsp vegetable oil 

6 large sandwich buns, sesame or onion buns 

½ cup sweet pickle chips 

Instructions 

In a large gallon-size zip bag, combine all the spices in the rub. Add the pork to the bag, shaking well to coat the meat. Let rest at room temperature for 30 minutes. 

In a large bowl, combine all the ingredients for the slatherin' sauce - maple syrup through garlic. Mix well. Pour into the bottom of a slow cooker or a crock pot. Set the temperature of the slow cooker to low. 

In a heavy pan over high heat, add 1 tbsp of vegetable oil. Heat oil until just smoking. With heavy-duty long tongs, add spice-coated pork and brown all sides, taking care not to remove the spice rub. Place browned pork into the slow cooker, nestling it into the sauce, and cook for at least 6-7 hours, covered, or until the meat falls apart when shredded or “pulled” with a fork. The meat should be tender. Using tongs, turn the pork at least twice while cooking. 

Remove pork from the slow cooker. Place the meat on a cutting board. Cover with foil and let rest for 10 minutes. Chop or pull pork into bite-size pieces. Spoon 1/4 cup of the sauce from the slow cooker into the chopped pork. Pour the remaining sauce from the cooker into a serving dish. Serve chopped pork on sandwich buns with pickles and extra sauce for slathering.  

Find this and more recipes by Meggen Wilson on her Whitefish-based food blog: Pine and Palm Kitchen at pineandpalmkitchen.com.