Easy Crockpot Pork Barbecue

Lisa Crum

By
@lisacrum

This is a picnic-sized recipe for pork barbecue that should get you some rave reviews...the barbecue sauce recipe will make enough to moisten the meat, and plenty more for passing around the table. You can jar up and refrigerate what you don't use right away.


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Comments:

Serves:

25-30

Prep:

45 Min

Cook:

8 Hr

Ingredients

2
4-lb pork roasts, slow cooked with salt/pepper

SAUCE

1 bottle
ketchup
1 Tbsp
prepared mustard
2 can(s)
12 oz cans tomato paste
1
onion, pureed in food processor
1/2 c
honey
1/2 c
molasses
2 Tbsp
brown sugar (or more to taste)
1 l
sprite, 7-up, or ginger ale
1 tsp
thyme, dried
salt and pepper to taste
1 tsp
garlic powder
1/2 c
frank's red hot (hot pepper sauce)
1 bottle
kraft original barbecue sauce
1/2 c
apple cider vinegar
1/2 tsp
red pepper flakes

Directions Step-By-Step

1
The pork roasts should slow cook until falling apart, about 8 hours, or you can pressure cook to hasten the process. The broth is too good to throw away, so freeze it!
2
Combine the remaining ingredients and slow simmer in a saucepan for about 1/2 hour. This has a high sugar content, so stir often to prevent sticking.
3
Chop pork to your preference, either finely or coarsely; or you can pull it apart by hand if you prefer a pulled pork texture.
4
Add barbecue sauce, a little at a time, until pork is saturated but not swimming in the sauce. You want it moist but not runny. It needs to have enough body to stay put on a sandwich. You will not use all the sauce this recipe makes, so don't dump all of it in your pork! Reserve additional sauce for passing around the table, and refrigerate leftovers.

About this Recipe

Course/Dish: Pork
Hashtags: #pot, #barbecue, #crock