Crock Pot Sweet and Tangy BBQ Pork Roast

This Crock Pot Sweet and Tangy BBQ Pork Roast is a mouthwatering dish that combines tender, juicy pork with a rich, homemade BBQ sauce. Slow-cooked to perfection, it’s an effortless meal that fills your home with irresistible aromas, ideal for busy weeknights or weekend gatherings with loved ones.

Why You’ll Love This Recipe

This Crock Pot Sweet and Tangy BBQ Pork Roast is a game-changer for anyone who loves hearty, comforting meals with minimal effort. The slow cooker does all the heavy lifting, transforming a simple pork roast into a tender, flavor-packed dish that’s bursting with sweet, tangy, and smoky notes. It’s perfect for busy families, as you can prep it in the morning and come home to a ready-to-eat dinner. The versatility of this dish is unmatched—serve it as sliders, over mashed potatoes, or even in tacos for a fun twist. The homemade BBQ sauce elevates the flavor, making every bite a delightful balance of sweet and tangy, with just the right amount of savory depth. Plus, it’s a crowd-pleaser that’s sure to impress at potlucks, barbecues, or cozy family dinners, leaving everyone asking for seconds!

Recipe Tips and Tricks

• Trim Excess Fat: Remove large fat caps from the pork shoulder before cooking to avoid greasy results.
• Double the Sauce: Make extra BBQ sauce for serving, as it’s a crowd-pleaser for dipping or drizzling.
• Onion Placement: Layer onions evenly to create a stable base and enhance flavor distribution.
• Rest Before Shredding: Let the pork rest for 10 minutes after cooking for easier shredding and juicier results.
• Skim the Fat: After cooking, skim excess fat from the sauce for a cleaner, richer flavor.

Yield: Serves 6

Crock Pot Sweet and Tangy BBQ Pork Roast

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Tender pork roast slow-cooked in a sweet and tangy BBQ sauce, perfect for easy, flavorful family dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 cup BBQ sauce (store-bought or homemade)
• 1 large onion, sliced
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 3 lb boneless pork shoulder roast

Instructions

1. Prepare the Pork: Pat the pork shoulder roast dry with paper towels. This helps the seasonings adhere and promotes even cooking.
2. Season the Roast: In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend generously over the pork.
3. Layer the Crock Pot: Place sliced onions at the bottom of the crock pot to create a flavorful bed for the pork.
4. Make the Sauce: In a medium bowl, whisk together BBQ sauce, apple cider vinegar, honey, brown sugar, Worcestershire sauce, and Dijon mustard until smooth.
5. Add the Pork: Place the seasoned pork roast on top of the onions in the crock pot. Pour the chicken broth around the roast for extra moisture.
6. Pour the Sauce: Generously coat the pork with the prepared BBQ sauce mixture, ensuring it’s fully covered for maximum flavor infusion.
7. Cook Low and Slow: Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds with a fork.
8. Shred the Pork: Carefully remove the pork to a cutting board. Shred it using two forks, discarding any excess fat.
9. Mix with Sauce: Return the shredded pork to the crock pot, stirring it into the sauce and onions to soak up the flavors.
10. Serve and Enjoy: Serve the pork hot on buns for sandwiches, over rice, or with sides like coleslaw and mashed potatoes.

Notes

• For a thicker sauce, simmer the liquid in a saucepan after cooking to reduce it before mixing with the shredded pork.
• Check the pork at 7 hours if your crock pot runs hot to avoid overcooking.
• Use a meat thermometer to ensure the internal temperature reaches 195°F for optimal shredding texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 840Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 205mgSodium 1020mgCarbohydrates 43gFiber 1gSugar 36gProtein 54g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Variations and Substitutions

For a spicy kick, add 1-2 teaspoons of chili powder or a dash of hot sauce to the BBQ sauce mixture. If you prefer a less sweet version, reduce the honey and brown sugar by half and increase the apple cider vinegar for extra tang. Swap pork shoulder for pork loin for a leaner option, though it may be slightly less tender. For a gluten-free version, ensure your BBQ sauce and Worcestershire sauce are gluten-free. Substitute chicken broth with vegetable broth for a slight flavor variation. For a smokier taste, use liquid smoke (1 teaspoon) or opt for a hickory-flavored BBQ sauce. If you’re out of Dijon mustard, yellow mustard works in a pinch but offers a milder flavor. For a low-sugar option, replace honey and brown sugar with a sugar-free sweetener like stevia, adjusting to taste.

Storage Options

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
• Freezer: Freeze shredded pork with sauce in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between.

Ingredients Notes

The pork shoulder roast is ideal for slow cooking, as its marbling ensures a tender, melt-in-your-mouth texture after hours in the crock pot.

• BBQ sauce forms the flavor base—choose a favorite brand or make your own for a personalized touch.
• Apple cider vinegar adds tanginess, balancing the sweetness of honey and brown sugar.
• Worcestershire sauce and Dijon mustard deepen the umami and add a subtle kick.
• Smoked paprika infuses a smoky depth, while garlic powder, onion powder, salt, and pepper enhance the savory profile.
• Sliced onions and chicken broth create a flavorful cooking liquid, keeping the pork moist and infusing it with aroma.

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