Crock Pot Recipe for Southern Fall-Off-the-Bone Pork Chops

Pork chops in the slow cooker are popular in the South because they are easy to make and taste great. The meat gets tender when slow cooked.

Adding a vinegar barbecue sauce to pork chops is common in North Carolina, where barbecue pork typically is served with zippy vinegar-based mops.

It takes a long time to smoke whole shoulders, so the crock pot pork chop option gives a little flavor of the Tarheel state without the huge time investment.

Barbecue Pork Chop Recipe for the Slow Cooker


  • 4 to 6 pork chops (can be bone-in or the boneless variety)
  • ¼ cup butter (melted)
  • 1 cup catsup
  • ½ cup vinegar
  • 3 TBS sugar
  • ¾ tsp salt
  • 1 tsp Worcestershire sauce
  • ¼ tsp paprika
  • a couple of splashes of hot sauce (like Texas Pete from NC or Tabasco Sauce)


  1. Coat a skillet lightly with cooking oil, brown the pork chops, and set aside. The pork chops do not need to be cooked since they cook more in the crock pot.
  2. Combine the melted butter, catsup, vinegar, sugar, salt, Worcestershire sauce, paprika, and hot sauce and mix well.
  3. Spread a bit of the sauce in the bottom of the crock pot or slow cooker and layer chops. Divide sauce so that it is between and around the pork chops layered.
  4. Cook on high for one hour in the crock pot and then low for three hours, or slow cook on high for two hours if in a hurry.

Slow-cooked pork chops would typically be served with side dishes like mashed potatoes and peas plus dinner rolls.