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Easy Crock Pot BBQ Pork

The following recipe is so easy! You can quickly throw it together in the morning and have it ready for dinner! Serve as a main dish or on a hamburger bun for a BBQ Sandwich. Slaw, of course, is the classic accompaniment as a side or on the sandwich.  Potato or macaroni salads are also good side dishes. Green beans are a nice choice for a hot veggie. But you don’t always have to be conventional! How about some pulled pork with rice, jalapeno vinegar, apple cider vinegar and soy sauce?

Gettin' a little crazy!

Gettin’ a little crazy!

Maybe I’ll do sandwiches with the leftovers.  Enjoy!

Easy Crock Pot BBQ Pork

Ingredients:

Ingredients for Easy Crock Pot BBQ

Ingredients for Easy Crock Pot BBQ

1 Pork Roast, Shoulder Blade (Boston Butt), 4-1/2 to 5 lbs

½ c. prepared Barbecue Sauce (ex: Kraft Original)

½ c. Apple Cider Vinegar

2 pinches Crushed Red Pepper

Directions:

Turn the heat on a large, basic crock pot to “high”. If yours has more bells and whistles and the temperature can be set, I would guess around 225 degrees. In the bottom of the crock, add half of the barbecue sauce, half of the vinegar and one pinch of the crushed red pepper.

Getting the bed ready.

Getting the bed ready.

Mix together to combine. Place the pork roast in the crock pot, fatty side up, so it will baste the roast as it cooks. Mix the rest of the barbecue sauce and vinegar and pour over the top of the roast. Dust with the second pinch of crushed red pepper.

Topside is ready.

Topside is ready.

Put the lid on the Crock Pot and you are done! (for now)

Put on the lid and fuggitaboutit.

Put on the lid and fuggitaboutit.

I start this process in the morning and by dinner time, the roast is fall apart tender. You could substitute country style pork ribs for the roast.

Finished cooking, 7 to 8 hours.

Finished cooking, 7 to 8 hours.

When done, remove the meat to a platter. Be sure to remove all the bones and the fat cap! The meat can be served in chunks or pulled into shreds.

Meat, stock, bone and fat cap.

Meat, stock, bone and fat cap.

Strain the liquids from the crock pot and skim off the fat. The remaining juice can be used as is or added to a barbecue sauce of your choice and passed separately. There was quite a bit of liquid, so I actually decided to strain it and refrigerate it overnight to solidify the fat, making it easy to remove. The stock could be used to make a delicious Sopa Pasole!

Disk of fat removed and yummy pork Jell-O ...awesome for soup!

Disk of fat removed and yummy pork Jell-O
…awesome for soup!

Liquid refrigerated overnight.

Liquid refrigerated overnight.

(like this: http://www.whats4eats.com/soups/pozole-recipe)

Enjoy!

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2 thoughts on “Easy Crock Pot BBQ Pork

  1. Pingback: Meal Planning | Night Owl Kitchen

  2. Pingback: Guy’s Cuisine: Crock Pot Pork And Bacon | Geek Alabama

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