Easy Crockpot Pork Barbecue

Name: Easy Crockpot Pork Barbecue
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 25-30
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

By Lisa Crum
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

25-30

Prep:

45 Min

Cook:

8 Hr

Ingredients

Add to Grocery List

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

How to Make Easy Crockpot Pork Barbecue

Step-by-Step

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!
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.
Chop pork to your preference, either finely or coarsely; or you can pull it apart by hand if you prefer a pulled pork texture.
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.

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