5-Ingredient Slow Cooker Vintage Church Supper Pork Butt

Prep Time: 10 minutes |
Cook Time: 8–10 hours |
Servings: 8–10

This vintage church supper favorite delivers tender, fall-apart pork slow-cooked in a sweet,
tangy barbecue glaze. With only five ingredients and almost no hands-on work, it’s a true
set-it-and-forget-it comfort classic.

Ingredients

• 1 whole pork butt (Boston butt), 4–6 pounds
• 1 cup barbecue sauce
• 1/2 cup packed light brown sugar
• 1/3 cup apple cider vinegar
• 1 tablespoon kosher salt

Instructions

Step 1: Prepare the Pork

Place pork butt in the slow cooker fat-side up.

Step 2: Make the Glaze

Whisk together barbecue sauce, brown sugar, apple cider vinegar, and salt until smooth.

Step 3: Coat the Pork

Pour glaze over the roast, coating the top and sides evenly.

Step 4: Slow Cook

Cover and cook on LOW for 8–10 hours (preferred) or HIGH for 5–6 hours,
until pork is fork-tender.

Step 5: Shred the Meat

Using two forks, shred pork directly in the slow cooker, discarding excess fat or bone.

Step 6: Mix with Juices

Stir shredded pork into the cooking juices until well coated and succulent.
Taste and adjust salt if needed.

Step 7: Optional Caramelized Finish

For crispy edges, spread shredded pork in a baking dish and broil 3–5 minutes.

Step 8: Rest and Serve

Switch slow cooker to warm and let pork rest 15 minutes before serving.

Pro Tips

• Cook low and slow for the most tender texture.
• Keep the fat side up so the roast self-bastes.
• Letting the meat rest keeps it juicy.

Serving Ideas

• BBQ sandwiches with coleslaw
• Tacos with pickled onions and cilantro
• Over mashed potatoes or buttery grits
• Loaded baked potatoes

Storage

Store leftovers in an airtight container in the refrigerator up to 4 days,
or freeze up to 3 months.