Yet Another Southern Pulled Pork BBQ

“We do love our BBQ here in the south as much as the South westerners love the spicy sauce. While many areas claim Pulled meat should be only Beef and others may say Chicken or even lamb, I will always go for the rich and spicy taste of Pulled Pork”
12hrs 30mins

Ingredients Nutrition


  1. Pour the oil into a large saucepan and set over medium-high heat.
  2. Toss in the onions and green peppers; stir.
  3. Season with a pinch of salt and pepper and cook until soft. Add the garlic and cook for a minute more.
  4. Dump in everything else except the Liquid Smoke and the meat.
  5. Bring to a boil, then lower the heat so the sauce simmers.
  6. Simmer for 20 minutes,stirring often. Stir in the Liquid Smoke and let the sauce cool.
  7. Pour it into a container, cover, and store in the fridge till ready to use.
  8. Carve away most of the fat on the meat.
  9. Put into a crock pot adding 1 1/4 cup water and 1/4 cup cider vinegar (mixed).
  10. Cook on low setting for 10 hrs or overnight.
  11. Remove meat from crock pot, discarding liquid and "pull" it off the bones; using two table forks works well.
  12. When the pork is "pulled", return it to the crock pot; add two cups of the sauce you've prepared and mix well.
  13. Set the crock pot to "warm", and let stand for three or more hours.
  14. Check it often for a stir or maybe a little more sauce.
  15. Serve on rolls.
  16. Note- personally I would turn the crock up to high for about an hour of that time to give the meat a chance to brown and caramelize from the heat at the side of the pot.

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