Gina’s Tangy-Sweet Pulled Pork

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Prep Time 5 mins
Cook Time 8 hrs
Temp Low

A great contrast of sweet & tangy! Wonderful on sandwiches, with mashed potatoes, in tacos, or --after it's chilled--on salad!

Ingredients

  • 4 Pounds Pork Loin
  • 1 Cup Brown Sugar
  • approx 40 Ounces BBQ Sauce (I like honey bbq)
  • 1 Cup Basalmic Vinegar

Directions

  1. Step One

    Combine all ingredients in crock.

  2. Step Two

    Cook on low heat for about 8 hours (until it falls apart with a fork).

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Hey Carolyn with this one we usually start out with a pork loin that is NOT frozen.
    :) Hope that helps girl ~ Dannette

  2. Carolyn

    Do you cook the meat frozen or thawed?

  3. Kim

    Made this using 1/2 of the balsamic vinegar. Turned out great. My husband & teen son gave it 5 stars too!

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  4. Kristy

    Kristy

    Tried this and added just 1/2 cup of tbe balsamic vinegar and it was still too tangy, next time I make this I wont use any of jt at all. I’ll just water instead. Overall the pork was tender and juicy!

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  5. gina o.

    Molly, I’m glad you liked it!! If you have leftovers, it’s good with tacos, on salad etc.

  6. Molly

    Hubby and kids loved it!

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  7. gina o.

    Emily– Yes! Four 1-pound pork loins will work great. You can use more or less pork–depending on how much you want to make (you’ll just have more/less sauce when you’re done).

    And any mention of vinegrette is WRONG! Sorry for that! It must be BASALMIC VINEGAR—sold by the regular vinegars. The vinegrette salad dressing does not work well at all—it’s too light & sweet. You really want the “kick” the basalmic vinegar gives. Also, I’ve tried the red and the White basalmic vinegar, and the red has a much better taste. Also, my husband thought the first batch (with 1 cup basalmic vinegar) had a little too much “tang”, so the last time I made this I only used 1/2 cup basalmic vinegar and it tasted really good!

  8. emily

    can you use (4) 1lb pork loins? all i find at the store are 1lb loins? also, i noticed in the comments balsalmic vinegar is mentioned twice but the recipe calls for balsamic vinegrette?
    LOVE your website!
    thanks for your help,

  9. gina o.

    Jeanna…I’m so sorry I didn’t see your message until now! I’m so glad you got a crock pot—this website will be a lifesaver for you! I’m really not sure what to tell you about the time…..someone told me there’s not much difference between the high & low temperature (that the difference is HOW FAST it reaches cooking temperature…not how hot it cooks at). I do know that I cooked this once for 6 instead of 8 hours & it came out fine….but the longer you cook, the more tender & the easier it falls apart. I THINK pork loin is a bit leaner, but I’ve used pork shoulder too & it was delicious. Lots of times it’s fun to play with recipes, but with this one, the Balsalmic Vinagrette is a key ingredient! It adds the really awesome ‘tang’ to the recipe & cuts the sweetness a bit (and don’t make the mistake of getting vinagrette salad dressing! It’s not the same at all…you want to get Balsalmic Vinagrette–right next to the white vinegar on the grocery isle). And again, so sorry I didn’t reply sooner!

  10. Jenna

    Hi, im new to this whole crock pot thing, just got my first one :) I want to make pulled pork sandwhiches tonight or dinner but think if i do 8 hours it will be to late to eat dinner. Can i put it on low for half the time then raise it to high. If so how many hours of each? Also whats the difference between the pork shoulder and pork loin? I’ve heard both can be used for pulled pork. Is one better than the other? Thank you!

  11. gina o.

    Hi Christine! I stick the whole pork loin in….I don’t cut it at all (except sometimes I cut a little fat off, if there’s alot). By the time it’s done cooking, it truly just falls apart. And don’t fret if you aren’t home at ‘exactly 8 hours’…..it does fine going longer….just falls apart more :)

    We had leftovers of this recipe tonight. First time served it with baked beans & corn on the cob. Tonight we made pulled pork sandwiches with melted cheese. We STILL have some left….it may be tacos tomorrow. I hope you enjoy it! 4 ingredients & works great every time!

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  12. Christie

    Hi! :o) Question about the pork loin — do I stick it in whole, all 4 pounds? Or do I chop it up, or? I’m totally clueless about meat. Seems like it would cook faster if in pieces, but what do I know.. Thanks for your help!

  13. gina o.

    Tracy….so glad you liked it!!! BBQ usually tastes too sweet to me. The balsalmic vinegar gave it a really cool taste. Glad you enjoyed it!! By the way……if you have leftovers, it’s really good–cold–on salads! :) Gina

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  14. tracy

    tracy

    Very easy to prepare!!! Delicious to eat!!! I did 40 oz of BBQ sauce and water (had to rinse out the bottle, ha) and added a tbls of minced garlic as well but the balsamic vinegar and sugar made the whole thing taste awesome!! I cooked it on high (we had time issues today) and it was done in 5 hours—i know cooking slower would probably make it tastier with the longer simmer but, it was good coming apart in the shorter timeframe so we went with it!!!!!

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