Slow-Cooker Sweet Tea Pulled Pork

Pulled pork on a white dish with silver tongs

Slow-Cooker Sweet Tea Pulled Pork
Makes 8 to 10 servings
  • 1 (4-pound) bone-in pork shoulder
  • ⅓ cup firmly packed light brown sugar
  • 1½ tablespoons kosher salt
  • 1½ tablespoons loose tea (from 1 family-size tea bag)
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground red pepper
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 4 cups brewed tea
  • Peach-Sweet Tea Barbecue Sauce (recipe follows)
  1. Place pork in a slow cooker. In a small bowl, stir together brown sugar, salt, loose tea, black pepper, garlic, and red pepper; sprinkle over all sides of pork shoulder. Add onion and garlic to slow cooker; pour brewed tea over pork and vegetables. Cover and cook on high until meat is fork tender, about 5 hours.
  2. Remove from slow cooker, reserving cooking liquid; shred meat with 2 forks. Add cooking liquid as desired for extra flavor and moisture. Serve with Peach-Sweet Tea Barbecue Sauce.

A pale pink plate features sauced pulled pork, coleslaw, cornbread, and a silver fork
Peach-Sweet Tea Barbecue Sauce
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1½ cups brewed tea
  • 1 cup ketchup
  • ½ cup peach preserves
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a medium saucepan, melt butter over medium-high heat. Add garlic and shallot; cook until tender, about 3 minutes. Add tea, ketchup, preserves, vinegar, mustard, Worcestershire sauce, salt, and pepper, stirring to combine. Bring to a boil; reduce heat to medium. Simmer, stirring occasionally, until thickened, about 30 minutes.

Discover inspiring style ideas, delicious recipes, and more by ordering your Southern Lady subscription today!

Southern Lady July/August 2022 cover with "Subscribe Today" text