I'm thinking about slow-cooker BBQ pork sandwiches for the game tomorrow..

C

carianna-in-wa

Well-known member
I can throw it in the crockpot today, and reheat tomorrow. I have a recipe I normally use, but I'm not super in love with it. It's good, but not drool-all-over-yourself-great. I've searched here, but due to the different spellings (did they post as crockpot? slow-cooker? BBQ? barbecue?) I'm having a tough time searching. I also looked in the T&T section but don't see a crockpot BBQ pork.

Does anyone have a killer BBQ sauce for pork cooked this way?

 
What's your favorite BBQ sauce?

I cook my pork in the crock pot till it shreds easily, put it back in (don't skim all of the fat) and then season with some black pepper, garlic powder, smoked paprika, cook some more and then about an hour before serving, I add whatever barbeque sauce I either like or have in the house.
This way, I can just pile the meat on the buns and not have to worry about saucing it.

Just don't add too much barbeque sauce at the end, add just enough to give a sauce flavor to the meat--to me you need to taste the meat as well as the sauce. Also, you might want to have various barbeque sauces and maybe hot sauces to be added by each person as condiments; warming the sauce is very nice when used this way.

Sorry, but that is just about as exact as I get on this recipe. . .! smileys/smile.gif

 
Crock Pot Pulled Pork

This is our favorite recipe for pulled pork......

CROCK POT PULLED PORK

1 3-4 pound Boston Butt Pork Roast
1/2 of 5 ounce of Hickory Liquid Smoke
1/2 of 10 ounce bottle of Worcestershire sauce
1 1/2 cups ketchup, divided
1/4 cup prepared mustard
1/2 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon each of salt and pepper
1 cup brown sugar (8 oz)

2 cups reserved broth

Place pork roast in crock pot (fat side up) and sprinkle with salt and pepper. Add liquid smoke, Worcestershire sauce, spices, mustard and 1/2 cup ketchup. Cover pot and cook on low 8-10 hours. Remove meat and let cool to handle. Save juices from pot and separate broth from fat. Mix in the reserved broth, 1 cup ketchup (10 oz) and brown sugar in medium bowl. Pull the meat into shreds for the BBQ, place in pot on stove and pour the broth mixture over meat. Warm and serve on buns.

 
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