easy crockpot pork barbecue
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.
prep time
45 Min
cook time
8 Hr
method
---
yield
25-30 serving(s)
Ingredients
- 2 - 4-lb pork roasts, slow cooked with salt/pepper
- SAUCE
- 1 bottle ketchup
- 1 tablespoon prepared mustard
- 2 cans 12 oz cans tomato paste
- 1 - onion, pureed in food processor
- 1/2 cup honey
- 1/2 cup molasses
- 2 tablespoons brown sugar (or more to taste)
- 1 liter sprite, 7-up, or ginger ale
- 1 teaspoon thyme, dried
- - salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 cup frank's red hot (hot pepper sauce)
- 1 bottle kraft original barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 teaspoon red pepper flakes
How To Make easy crockpot pork barbecue
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Step 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!
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Step 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.
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Step 3Chop pork to your preference, either finely or coarsely; or you can pull it apart by hand if you prefer a pulled pork texture.
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Step 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.
- 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!
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