Easy Crockpot Pork Barbecue
By
Lisa Crum
@lisacrum
1
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.
Ingredients
- 2
- 4-lb pork roasts, slow cooked with salt/pepper
- 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
SAUCE
How to Make Easy Crockpot Pork Barbecue
- 1The 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!
- 2Combine 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.
- 3Chop pork to your preference, either finely or coarsely; or you can pull it apart by hand if you prefer a pulled pork texture.
- 4Add 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.
