Simple Slow Cooker Pulled Pork BBQ (Vinegar-Based & Freezer Friendly)
Setting the Table
The story behind the recipe
There’s something comforting about having a pot of pulled pork slowly cooking during the day. The kitchen smells good, and by the time dinner comes around, most of the work is already done.
This is a recipe I make when I want something simple that will last for a few meals. A pork loin cooks slowly in apple cider vinegar until it becomes tender enough to shred with a fork.
After the pork is shredded, I make a light barbecue sauce using some of the cooking vinegar and ketchup, with just a small amount of Sweet Baby Ray’s for sweetness. The flavor is a little tangy and not overly sweet.
I like it just like that. My husband prefers his barbecue a little sweeter, so he usually adds a little extra Sweet Baby Ray’s to his plate.
One of the nice things about this recipe is that it makes a good amount of pork. I usually enjoy it for dinner the first night, then freeze individual portions so I have easy lunches or dinners ready for another day.
If you’re new to cooking gluten-free in a shared kitchen, you might also find my post on setting up a gluten-free kitchen helpful.
Let’s get started.
Filling the Bowl
What You’ll Need
Ingredients needed in addition to pork loin
This recipe uses just a few simple ingredients. The pork cooks slowly in apple cider vinegar, which helps tenderize the meat and gives the finished barbecue a light tangy flavor.
For the pork
about 4 pounds pork loin
2 teaspoons salt
black pepper
2 tablespoons brown sugar
2 cups apple cider vinegar
For the barbecue sauce
about 1 cup of ketchup
about 1 cup of vinegar drippings from the slow cooker
⅛ cup Sweet Baby Ray’s barbecue sauce
The vinegar drippings from the slow cooker become part of the sauce, which keeps the shredded pork moist and flavorful.
Creating the Magic
How to Make the Pork
Start by trimming as much visible fat as possible from the pork loin. If the roast is large, you can cut it in half so it fits more comfortably in the slow cooker.
Sprinkle the pork on all sides with the salt and black pepper. Place the pork in the slow cooker and sprinkle the brown sugar over the top.
Pour the apple cider vinegar into the slow cooker.
Cover and cook on low for about 12 hours, or until the pork is very tender and can be easily shredded with two forks. For reference, I recently made this recipe with a 4.7-pound pork loin. I cut the roast in half so it would fit in the slow cooker and cooked it on low for 12½ hours.
Cooking time can vary slightly depending on the slow cooker and the size of the roast, but the pork is ready when it pulls apart easily with a fork.
When the pork is done, remove it from the slow cooker and shred it using two forks.
Seasoning with Wisdom
Once the pork is shredded, it’s time to add the barbecue flavor.
In a bowl, mix together equal parts ketchup and vinegar drippings from the slow cooker. For the pork roast I cooked (about 4.7 pounds), I used 1 cup ketchup and 1 cup of the vinegar cooking liquid.
To add just a touch of sweetness, stir in about ⅛ cup Sweet Baby Ray’s barbecue sauce.
Pour enough of the mixture over the shredded pork to moisten it and gently stir to combine. You may not need all of the sauce, just enough to lightly coat the meat.
The result is a barbecue that is slightly tangy and balanced rather than overly sweet.
If you prefer a sweeter flavor, you can always add a little more barbecue sauce when serving.
Planning Ahead
This recipe makes a good amount of pork, which makes it perfect for freezing.
After the pork has cooled, I divide it into ½-cup portions. I form each portion into a small ball and wrap it in plastic wrap. Once they are wrapped, I place the portions in a freezer bag and store them in the freezer.
Freezing the pork this way makes it easy to take out just what I need. I can remove one or two portions for a quick lunch or take out several if we’re having it again for dinner.
To use the pork later, I usually let it thaw overnight in the refrigerator. If I need it sooner, I simply defrost it in the microwave. I typically reheat the pork in the microwave as well, and it warms up nicely.
Serving My Final Thoughts
One of the things I appreciate most about this recipe is how simple it is. With just a few ingredients and a little time in the slow cooker, you end up with a meal that can carry you through several days.
Everyone can easily adjust the sweetness to their own taste when serving.
A simple side like coleslaw brings just the right balance to this dish.
Recipes like this are the kind I return to again and again. They’re dependable, they make good use of the freezer, and they make everyday meals feel a little easier.
I hope this becomes one of those recipes for you too.
Originally published: March 15, 2026