In honor of the Lexington BBQ Festival that’s being held this weekend, I thought it would be appropriate to cook a little pig. The official name of this recipe is called “Pulled Pork” but around here we just say BBQ. I developed this recipe several years ago when I needed a main dish that took very little effort and could feed a lot of people. I’ve dished up this BBQ as a sandwich, as sliders and as a “meat with 2 sides”. It really doesn’t matter how you serve it – just do it! Every time I make this goodness I receive RAVE REVIEWS from the family and from friends! So, get your pig on….you’ll be happy you did!
Pulled pork takes very little effort and can feed a lot of people.
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
Making the BBQ
- 1 (5 to 7 lb) pork roast/Boston butt
- 1 large onion cut into thick slices , these are just for flavor.
- Mix all dry rub ingredients together in a bowl.
- Rub the "rub" all over the pork roast.
- Cover and put in the fridge for an hour but preferably overnight.
- Lightly coat Slow Cooker with nonstick cooking spray.
- Line bottom of cooker with the onion slices and place the roast on top.
- Set to cook on HIGH for 6 hours.
- Remove pork (leave the onions in the pot) from cooker and using 2 forks, shred the meat.
Top with your favorite BBQ sauce, slaw, pickled onions or whatever else you like. Get a napkin, some sweet tea and enjoy. Then, usually….
I pretend to read the paper or my Nook, but I’m really taking a lovely, happy nap.
[…] A Southern Soul shared this Crock Pot Pulled Pork. […]
Grumpy Old Man
“Pulled Pork” is a term that originated in Tennessee… and, not all that long ago. Outside the “whole pig” vs “shoulders” controversy, “pulled pork” isn’t any different from any other BBQ, except that it’s finished by being “pulled”/shredded rather than receiving the traditional chopping, coarse chopping, or slicing. Your recipe uses the shredding method, so the term is correctly used here. “Pulled pork” isn’t the norm method in either eastern style or Lexington style Carolina BBQ.
Thank you SO MUCH for your Barbeque Pulled Pork Recipe! I live in NC Blue Ridge Mountains but I miss the Lexington Style Barbecue that I came to ❤️ and crave. I grew up in Eastern NC and wasn’t a big fan of Eastern NC Barbeque…too much fat and gristle. You have made me and my Family and Friends very 😊 with this recipe and the Red Slaw IS a must. Many Blessings to you and good EATS!
Hey there Cynthia!
Wow! Thank you so much for your kind words! Reading this comment put such a big smile on my face, I am so pleased to hear that this recipe brought back some happy nostalgic memories to you and your family, that’s the beauty of food after all. This recipe is a favorite of mine as well, growing up here in NC there’s a big debate about eastern vs western BBQ, and I’m with you, I love the Lexington Style BBQ. Thank you so much for your words of support, if you ever have any questions about a recipe please reach out! Have a great rest of your day!
Pulled pork & Carolina BBQ sauce recipe was delicious. I thought I was back in NC even my Yankee husband liked the sauce. Outstanding thanks for sharing these recipes.
Pulled pork is one of my favorite ways to feed a crowd. I can’t wait to try your rub recipe!
Donya, we donned our slow cooker, filled it as your recipe specified with all of the ingredients, turned it on, waited 6 hours (which was nearly impossible because of the aroma), and then flat-out attacked that Boston Butt. It never stood a chance. With three in our family, we ate on it continuously until there was none left. From now on, it's BBQ pulled pork at home for us. Incredible – thanks for sharing.
A Southern Soul
Golly Wally….You made me blush! I am just tickled that you and yours loved it and will keep in your BOOK! It's one of my favs and go-to recipes!
Many folks often ask me about adding liquid to the slow cooker…the answer is NO. Just follow the easy recipe and it will turn out great – every time!