5-Ingredient Slow Cooker Vintage Church Supper Pork Butt
A tender, pull-apart slow cooker pork butt cooked with barbecue sauce, brown sugar, apple cider vinegar, and kosher salt. This vintage church supper-style recipe makes sweet, tangy shredded pork that is perfect for sandwiches, potlucks, and family dinners.
Ingredients
- 1 whole bone-in pork butt 4–6 lb, thickest fat trimmed
- 1 cup barbecue sauce thick, tomato-based
- 1/2 cup light brown sugar packed
- 1/3 cup apple cider vinegar
- 1 tbsp kosher salt plus more to taste
Instructions
- Place the pork butt in the slow cooker fat-side up.
- In a bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, and kosher salt until mostly combined.
- Pour the sauce mixture over the pork, spooning some down the sides.
- Cover and cook on low for 8–10 hours, until the pork is very tender and pulls apart easily.
- Carefully remove the lid and shred the pork directly in the slow cooker with two forks.
- Discard the bone and any large pieces of unrendered fat.
- Stir the shredded pork into the cooking juices.
- Taste and add more salt if needed.
- For caramelized edges, transfer the shredded pork to a baking dish and broil on high for 3–5 minutes, watching closely.
- Return the pork to the slow cooker and stir it back into the juices.
- Let the pork rest on warm for at least 15 minutes before serving.
Notes
Serve on buns, over mashed potatoes, or alongside slaw. Broiling is optional but adds sticky, caramelized edges.
Nutrition
Calories: 475kcal
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