crocked barbecue
Making backyard barbecue the all day way isn't for everybody. But that doesn't mean you can't make wonderful smoky barbecue at home. All you need to turn your kitchen into a barbecue pit is a slow cooker and some natural liquid smoke.
No Image
prep time
20 Min
cook time
12 Hr
method
Slow Cooker Crock Pot
yield
Makes 10 to 12 servings
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup jack daniel's tennessee whiskey
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup liquid smoke flavoring
- 1 (6) pound pork butt
- 1 tablespoon coarse ground pepper
- 1 tablespoon coarse salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
How To Make crocked barbecue
-
Step 1Combine the vinegar, jack Daniel's, brown sugar, ketchup, and liquid smoke in a large slow cooker (at least 5 quarts).
-
Step 2Add the pork butt. Sprinkle the pepper, paprika, and garlic powder over the meat.
-
Step 3cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the is pull-apart tender and the internal temperature is at least 190 degrees.
-
Step 4Using tongs and a slotted spoon, transfer the meat to a large casserole or foil pan. Let the meat rest until it is cool enough to handle. Pull the meat into strands. It should shred easily. Serve with the meat juices.
-
Step 5To serve the barbecue later: Remove the meat from the slow cooker, cool, and refrigerate. Pour the sauce into a separate container and refrigerate. Before re heating the sauce, skim the hard fat layer off the top and discard.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes