Vintage Church Pork Butt-5-Ingredient Slow Cooker. This super-easy slow cooker pork recipe with just 5 things is like “throw it in and forget it.” It’s like the yummy Sunday meals our grandmas made so easily. Use one big pork butt, some stuff from your kitchen, and let it cook slow all day. The meat gets super soft and falls apart, with a yummy brown top. Great for busy days when you want old-time comfort food without watching the stove.
Serve the soft pork on soft buns with sides like slaw, potato salad, or beans for that old church dinner feel. Or put it on mashed potatoes or noodles with some juicy sauce.
Add green beans, salad, or cooked veggies too. Leftovers heat up nice for easy meals—like bowls with rice and veggies, or in quesadillas or cheese sandwiches.
Make tender, juicy pulled pork in your slow cooker with only five simple items: big pork butt, BBQ sauce, brown sugar, vinegar, and salt. Slow cooks to perfection for 8-10 hours, turning into fall-apart goodness with sweet-tangy flavor. Ideal for crowds, potlucks, or meal prep—shred, sauce, and serve hot!
Servings: 8-10
Ingredients
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1 big pork butt (4-6 pounds), with bone or without, cut off extra thick fat
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1 cup BBQ sauce (thick kind with tomatoes, from store or home)
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1/2 cup packed brown sugar
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1/3 cup apple cider vinegar
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1 tablespoon kosher salt (or 2 teaspoons table salt), more if needed
Picture idea: Pork and easy ingredients on kitchen counter.
Vintage Church Pork Butt: Directions
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Put the whole pork butt in your slow cooker pot, fat side up. If it’s too big, fold ends under a bit, but keep it whole for slow cooking like grandma’s roast.
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In a bowl, mix BBQ sauce, brown sugar, vinegar, and salt. Stir till sugar melts and it’s smooth.
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Pour sauce all over the pork, cover top and sides. Spoon some from bottom over bare spots to coat everything.
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Put on the lid. Cook on LOW 8-10 hours till pork is soft, brown on top, and shreds easy with a fork. (Or HIGH 5-6 hours for quicker, but LOW is best for yummy taste.)
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Take off lid careful of steam. Use two forks to pull meat apart in the pot. Throw out big fat bits or bone. Meat should be stringy with juicy sauce around.
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Mix shredded pork into the juices. Taste and add salt if you want.
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For crispier top, move pork and some juice to a pan, broil on high 3-5 minutes till edges brown, then put back in cooker.
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Set cooker to WARM. Let pork sit 15 minutes so juices soak in. Serve right from the pot for that warm church potluck style.