Uncle Luther's BBQ Pork Shoulder (slow-cooker)

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

a small crowd
Prep Time:
Cook Time:
Slow-Cooker/Crock Pot

My uncle Luther was famous for his pork barbecue - he made it every year for the annual Bennett's Creek Rescue Squad Barbecue in Suffolk, VA.
I was able to watch him make it one time, and he used a smoker, which I do not have. But I have adapted his ingredients to my crock pot because it's easy to do and cooks while I'm away.
The picture is of my Aunt Marjorie and Uncle Luther on their wedding day, during World War II. She was an Army Nurse (RN).


4 lb
pork shoulder roast (do not trim fat)
3 c
apple cider vinegar
1 stick
(1/2 cup) butter or margarine
2 Tbsp
dried red pepper flakes
2 tsp
fresh ground black pepper
red pepper, black pepper, and salt to taste

Directions Step-By-Step

In a very hot iron skillet, sear pork roast on all sides until very brown. Place roast and any fat rendered into a crock pot on low power.
Pour vinegar over roast. Cut butter into chunks and add to crock pot. Finally, sprinkle all with the red and black pepper. Cover and cook on low power for about 7 hours, or until meat is well done and can easily be shredded with two forks.
When done, cut off any large pieces of fat from the roast (those that did not melt). Fry them in a hot skillet until nicely browned, chop fine, and return to the roast. Using forks, shred and pull the pork roast into fine pieces. If desired, you can chop it even more fine. Dress with the vinegar mixture from the crock pot. Add additional red and black pepper and salt to taste.
You may serve from the crock pot, or pile meat high on a deep platter. Serve with the remaining vinegar sauce (called soptchkin), on buns, or just on the plate. Dip Texas toast or biscuits in the soptchkin.

This is traditionally served with baked beans, cole slaw, and corn on the cob. Yumm!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Low Carb
Other Tag: Heirloom
Hashtag: #barbecue

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Susan Feliciano frenchtutor
Jan 13, 2014
Thanks, Nicole. I'm planning to make this the next time we have family in. My husband promised he will smoke it on our grill for the last 1-2 hours of cooking.
My memories of Suffolk, VA and the Bennett's Creek area are very precious to me. My family visited my uncle Luther every year - he and my father were brothers, just barely a year apart. Luther had a small farm out on Knotts Creek Lane.
Nicole Parlette bigorangetruck
Jan 13, 2014
WOW! Talk about a small world!! I grew up in Smithfield Va and attended many a Bennett's Creek events!!! Also the Carrollton Rescue Squad events!!! Definitly going to use YOUR recipe!
Melanie B MelBelle
Sep 11, 2012
This sounds like a keeper to me.
About smoking it- when you smoke, it is indirect heat, meaning the fire is beside the meat, not under it. When we use to smoke Boston butts or pork shoulders, it was usually for 8-12 hours depending on the size of meat. You will need to add more wood and/or coals from time to time. I'm not sure you would want it wrapped in foil to smoke it. We would inject the vinegar/seasoning mixture into the meat with a huge injection needle. It makes it sooo tender and juicy.
I love the picture. I do geneology research, so old phtos are such a treasure to me.
Donna Roth LuvnMom
Sep 3, 2012
This sounds sooo goodds! I dont usually cook much pork, but I have a girl staying with us whose fave meat is... gonna have to try it out!