Slow cooker BBQ pulled pork

Brian and I are both huge fans of BBQ pulled pork. Our current favorite pulled pork is at Crossroads Bar and Grill on Madison St in Chicago. They smoke their pork to perfection and put on the just the right amount of amazing sauce. One of us will order the pulled pork at nearly any restaurant if it’s on the menu just to give it a try. Crossroads always comes back the winner. It even beat out the famous Smoque BBQ in Chicago.

Being that I don’t have a smoker or even a grill for that matter, I knew that any bbq I made would not measure up to Crossroads. I still thought I’d give it a shot and looked over many a slow cooker recipes. Some looked too simple and sweet and others just weird.

Recipe adapted from Good Housekeeping:


  • 1 medium onion, chopped
  • 1/2 cup(s) ketchup
  • 1/3 cup(s) cider vinegar
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) paprika
  • 2 tablespoon(s) Worcestershire sauce
  • 2 tablespoon(s) yellow mustard
  • 1 1/2 teaspoon(s) salt
  • 1 1/4 teaspoon(s) ground black pepper
  • 4 pound(s) pork loin cut into 4 pieces
  • Directions:

    1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined.
    2. In a skillet on your stove top, brown pork loin on both sides. Once browned to one’s liking(I wish I would have browned mine longer), cut into 4 equal-sized pieces.  Add pork to sauce mixture and turn to coat well with sauce.
    3. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
    4. With tongs, transfer pork to large bowl or cutting board. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
    5. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
    6. Upon returning the pork to the slow cooker and combining it with the sauce, Brian and I decided that it didn’t taste enough like BBQ. So we stirred in about a half of bottle of Sweet Baby Ray’s to the crock pot and recovered the crock pot for another 20 minutes.
    7. After the 20 minutes we did another taste test to see if the sauce did the trick. It did! The BBQ pork was delicious and the left overs didn’t last long in the fridge. Go ahead and scoop some of that meat onto a bun and enjoy. Definitely will be making this again soon.

    3 responses

    1. Pingback: Rubbed slow cooker pulled pork « Spatoola

    2. Pingback: A weekend in Iowa: non-stop home-cooked food « Spatoola

    Tell me what you think

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s