Believe it or not, I’m watching a TV show on the history of barbecue as I’m writing this post. In the absence of anything else on television, there is always something on the Food Network or the Cooking Channel. I mean, worse comes to worse I get gorgeous shots of yummy food!
Anyway, here we have another of our beloved slow cooker recipes – Crockpot Barbecue! You start off with a big pork shoulder, which was tougher to procure than we thought when we decided on this recipe, eventually requiring a trip to fancy grocery store Bristol Farms (yes, they have a water aisle).
You plop the entire shoulder right into your slow cooker…
|Big ol’ pork shoulder.|
…and plop everything else in with it.
|Sauced and ready to cook!|
And then you cook it for eight hours. We did this overnight, so that we had everything ready to go for a weeknight dinner of barbecue with Pillsbury biscuits (THE BEST. I know, people, I know, with the pre-packaged stuff again…but they’re so good). Voila!
From Jennifer Rather of Ezra Pound Cake
This was very tasty – sweet, tender, and leaving you with plenty of options for serving – with biscuits, on a sandwich, over rice…you name it! It made a lot, too – too much for two people to get through all the leftovers, so maybe 6-8 servings? We used a honey barbecue sauce for the liquid, though I think in the future I might try something with a little more kick to cut the sweetness.
1/2 medium onion, sliced
Pork shoulder (2 to 3 lbs., preferably boneless)
1/2 c. beef broth, water, or your favorite BBQ sauce
2 tbs. white vinegar
1/2 c. ketchup
1/3 c. water
2 tbs. white vinegar
2 tbs. Worcestershire sauce
1 tb. brown sugar
1/2 tb. Dale’s Seasoning or Liquid Smoke (optional)
2 tsp. garlic powder
1 tsp. salt
1 tsp. Tabasco
1/4 tsp. pepper
Place onion in slow cooker, and set pork shoulder on top of the onions. In a small microwave-safe bowl, whisk together all of the ingredients for the sauce. Microwave the sauce for 45 seconds, then pour over the pork shoulder.
In a separate bowl or measuring cup, combine the beef broth and remaining 2 tablespoons of vinegar. Pour around (not ON) shoulder. Cover with lid and cook on low for 8 hours. (After 6 hours, you can start basting the meat with the liquid in the pot every 30 minutes.)
Using two forks, shred the meat inside the crockpot, removing the bones. Leave the lid off, but set the slow cooker to its low or warm setting to let the liquid reduce. Serve immediately on hamburger buns or cornbread cakes.