Georgia BBQ Sandwiches with Sweet & Tangy Sauce

Slow-cooked, saucy, and unapologetically Southern — Georgia pulled pork barbecue is a dish that doesn’t just fill your belly, it fills the room with warmth. From the moment you rub down the roast with brown sugar and paprika, to the final forkful of tender pork tucked into a soft bun, every bite carries the deep, smoky-sweet soul of the South.

This recipe takes its time, and that’s exactly why it works. The pork gently simmers over sweet Vidalia onions, soaking up layers of vinegar, spice, and tomato, transforming into melt-in-your-mouth perfection. It's a dish best shared with friends, piled high on buns with slaw and a cold drink nearby. Let’s break it down — the slow way.

Recipe Information

• Prep Time: 1 hour 10 minutes
• Cook Time: 12 hours
• Total Time: 13 hours 10 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the Pork

• 2 medium sweet onions (such as Vidalia), quartered
• 4 teaspoons light brown sugar
• 2 teaspoons smoked paprika
• 1 bone-in Boston butt pork roast (4–6 pounds), trimmed
• Salt and freshly ground black pepper, to taste

For the Vinegar-Tomato Sauce

• 1 cup finely chopped onion
• 2 cups apple cider vinegar
• ¾ cup tomato juice
• ½ tablespoon black pepper
• 1 teaspoon garlic powder
• Pinch of cayenne pepper
• Dash of hot sauce (e.g. Tabasco)
• 1 teaspoon sugar

For Serving

• Soft sandwich buns
• Optional: yellow mustard, coleslaw, or extra sauce

Cooking Instructions

• Build your flavor base: Arrange the quartered Vidalia onions on the bottom of a large slow cooker. This not only infuses sweetness but acts as a gentle steam rack for the pork.
• Rub down the pork: In a small bowl, mix brown sugar, smoked paprika, salt, and pepper. Rub the blend thoroughly over every surface of the pork. Massage it in — this is where the flavor journey begins.
• Nestle it in: Place the pork roast fat-side up on top of the onions. This lets the melting fat baste the meat as it cooks, keeping it moist and deeply flavorful.
• Prepare the sauce base: Blend the chopped onion with a splash of water until smooth. Transfer to a saucepan and cook over medium heat for 4–5 minutes, stirring frequently until slightly reduced.
• Build the barbecue sauce: Add apple cider vinegar, tomato juice, black pepper, garlic powder, cayenne, hot sauce, and sugar. Stir well. Let it come to a simmer, then reduce heat and cook gently for 20 minutes. This blend will give the pork its signature tangy-sweet edge.
• Layer the flavors: Pour 1 cup of this warm sauce over the pork in the slow cooker. Set the rest aside — you’ll simmer and refrigerate it later for serving.
• Low and slow magic: Cover and cook on LOW for 10–12 hours. Resist the urge to peek — slow cooking thrives on steady heat. By the end, the pork should be fall-apart tender and richly infused.
• Meanwhile, enhance the sauce: Return the reserved sauce to a low simmer for 30–40 minutes until thickened slightly. Let cool and refrigerate; the flavors deepen and mellow, perfect for spooning over sandwiches the next day.
• Shred the pork: Once cooked, transfer the pork to a large cutting board or tray. Discard the onions and bones. Use two forks to shred the pork into juicy ribbons, removing excess fat as you go.
• Rest the meat: Let the shredded pork sit for 10 minutes before serving. This helps it reabsorb juices and stay tender.
• Serve it right: Toast your buns lightly for texture. Pile on the pulled pork, drizzle with extra sauce, add a dab of mustard or a spoonful of slaw, and enjoy the Southern comfort.

Tips, Variations & Serving Suggestions

• Use a meat thermometer: Ideal internal temp is 195–205°F for perfect shredding texture.
• Let it rest: Don’t skip the resting stage — it helps keep moisture inside every bite.
• Try a smoke finish: After slow cooking, finish under a broiler for a smoky crust, or briefly smoke with wood chips on a grill.
• Batch ahead: This dish freezes well. Store shredded pork and sauce separately in freezer-safe containers for up to 3 months.
• Serving style ideas: Try it over grits, in tacos, or stuffed into baked sweet potatoes.

Conclusion

This Georgia pulled pork barbecue isn’t just about meat — it’s about tradition, patience, and the joy of rich, slow-developed flavor. Whether you’re feeding a crowd, prepping for the week, or simply craving something bold and Southern, this recipe delivers every time. The slow cooker does the heavy lifting, and you get all the glory.

Want to revisit the original version or explore Trisha Yearwood’s full method? Slow-Cooker Georgia Pulled Pork Barbecue.

FAQ

Can I use boneless pork shoulder instead?

Yes! Boneless works fine, but bone-in adds deeper flavor. Adjust cook time slightly if using a smaller cut.

Can I make this without a slow cooker?

Yes. Use a Dutch oven or covered roasting pan at 275°F for 4–5 hours. Just ensure it stays moist by basting occasionally.

What sides go well with Georgia pulled pork?

Coleslaw, baked beans, cornbread, potato salad, or pickles are all classic Southern partners that balance the richness.