Slow Cooker Lexington Pork Barbecue

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Mr. V and I are on a search for the best barbecue in Chattanooga. If you have a suggestion, please, do tell! We tried Rib & Loin, which I liked but was not tongue-wagging crazy about. (Oh Jim ‘n Nicks, we miss you already.)

While we search, we’ll be eating this pork barbecue I adapted from Cooking Light for the crockpot. It’s a little spicy, so adjust the amount of cayenne to your taste.

The Best Barbecue Around

Yield: 8-10 servings

Adapted from Cooking Light


  • 2 T turbinado sugar or sucanat
  • 2 T coarsely ground black pepper
  • 2 T paprika
  • 1 1/2 tsp salt
  • 1/2 tsp. cayenne
  • 1 5-lb bone-in or boneless pork shoulder (Boston Butt)
  • 1 c. cider vinegar
  • 1/4 c. water
  • 1 tsp. salt
  • 1 tsp. olive oil or butter
  • Sauce
  • 1 c. cider vinegar
  • 1/3 c. ketchup
  • 1/4 c. water
  • 2 tsp. sweetener of choice (turbinado sugar, sucanat, maple syrup, etc.)
  • 1/2 tsp. salt
  • 1/2 tsp.pepper
  • 1/4 tsp. crushed red pepper



Mix together sugar, pepper, paprika, salt, and cayenne. Set aside 2 T. Rub remainder into pork. Refrigerate overnight if possible.

In a small saucepan, combine vinegar, water, salt, oil, and 2 T of rub you set aside. Heat until sugar is dissolved.

Place the roast in a large slow cooker. Pour sauce over it and let cook on low 8-10 hours. Shred meat with two forks.


Bring all ingredients to a boil in a small saucepan. Let boil until reduced to 1 1/4 cups–about 5 minutes. Serve over pork.

Photo used with permission of the Flickr Creative Commons License from user Southern Foodways Alliance

8 thoughts on “Slow Cooker Lexington Pork Barbecue

  1. My huby and I LOVE Jimand Nicks also. We make a weekend trip to Charleston every couple of months in order to fill our cravings.

  2. We love Sticky Fingers so much, we had them cater our rehearsal dinner almost 11 years ago. I like the kind with Jack Daniels in the sauce.

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