Sale Ad.5.18-page0001.jpg

Easy Crockpot Pulled Pork


1 large Vidalia onion, sliced thin                                      ¾ cup cider vinegar

2 tablespoons brown sugar                                              4 teaspoons Worcestershire sauce

1 tablespoon paprika                                                        1 ½ teaspoons crushed red pepper flakes

2 teaspoon kosher salt                                                     1 ½ teaspoons sugar

½ teaspoon freshly ground black pepper                       ½ teaspoons dry mustard

1 (4-6 lb) boneless pork butt                                           ½ teaspoon garlic salt

¼ teaspoon cayenne pepper


  1. Rinse pork roast under cold water and pat dry with paper towels.

  2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

  3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.

  4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.

  5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.