This Southern Pork Barbeque is a comforting, slow-cooked masterpiece that transforms a humble pork shoulder into tender, shreddable perfection. The meat simmers for hours in a rich blend of its own juices and savory barbecue sauce, developing deep, smoky flavors that melt in your mouth. Topped with sweet, caramelized onions, this dish offers the ultimate balance of savory and sweet. It is an ideal centerpiece for family gatherings, potlucks, or lazy weekend dinners. The long cooking time ensures the connective tissues break down completely, resulting in a juicy texture that holds up well on buns or served alongside coleslaw and cornbread. Simple yet deeply satisfying, this recipe captures the essence of home-style Southern cooking without requiring complex techniques or hard-to-find ingredients.
Southern Pork Barbeque
Description
This Southern Pork Barbeque is a comforting, slow-cooked masterpiece that transforms a humble pork shoulder into tender, shreddable perfection. The meat simmers for hours in a rich blend of its own juices and savory barbecue sauce, developing deep, smoky flavors that melt in your mouth. Topped with sweet, caramelized onions, this dish offers the ultimate balance of savory and sweet. It is an ideal centerpiece for family gatherings, potlucks, or lazy weekend dinners. The long cooking time ensures the connective tissues break down completely, resulting in a juicy texture that holds up well on buns or served alongside coleslaw and cornbread. Simple yet deeply satisfying, this recipe captures the essence of home-style Southern cooking without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Place half of the sliced onions in the bottom of a 6-quart slow cooker.
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Place the pork shoulder roast on top of the onions.
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Sprinkle the minced garlic over the meat and pour the water around the edges of the pot.
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Cover the slow cooker and cook on LOW for 8 to 12 hours, or until the meat is very tender and easily shreds.
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Remove the pork from the slow cooker and transfer to a cutting board or large bowl.
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Discard any large bones and excess visible fat from the meat.
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Use two forks to shred the pork into bite-sized pieces.
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Return the shredded pork to the slow cooker with the cooking juices.
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Stir in the chopped sweet onion and the bottled barbecue sauce until well combined.
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Cover and continue cooking on LOW for an additional 2 to 4 hours, stirring two or three times, to allow the flavors to meld.
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Serve the hot pulled pork on large buns or alongside your favorite sides.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1098.7kcal
- % Daily Value *
- Total Fat 63.6g98%
- Saturated Fat 22.7g114%
- Cholesterol 363.2mg122%
- Sodium 281.5mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 122.6g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a bone-in pork shoulder for extra flavor, but remove the bone before shredding.
If you prefer a thicker sauce, remove some of the excess liquid from the slow cooker before adding the barbecue sauce in the final stage.
This dish can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
For a smokier flavor, add 1 teaspoon of liquid smoke to the water at the beginning of the cooking process.
Ensure the internal temperature of the pork reaches at least 190&# 194;°F-205ðF for optimal shreddability.
