Best Bills Pork Barbecue In A Crock Recipes

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SLOW-COOKED PORK BARBECUE



Slow-Cooked Pork Barbecue image

You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 10 servings.

Number Of Ingredients 6

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup cola, divided
1 cup barbecue sauce
10 sandwich buns, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.

EASTERN NC PULLED PORK BBQ IN A CROCK POT



Eastern NC Pulled Pork BBQ in a Crock Pot image

It's the best way to make BBQ short of having a pig pickin'! Eastern NC BBQ done the right way. No tomato in sight! The taste reminds me of Smithfield's, which is the best BBQ in my opinion. This BBQ goes great in a sandwich topped with a scoop of sweet coleslaw, side of hushpuppies, and sweet tea. Mmmmmm. Enjoy!

Provided by 9BallGuy

Categories     Lunch/Snacks

Time 12h20m

Yield 18-24 serving(s)

Number Of Ingredients 12

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco(TM)
1 teaspoon salt
1 teaspoon ground black pepper
1 large vidalia onion (or other type of sweet onion)
8 -12 lbs pork shoulder
1 cup white vinegar
1 cup apple cider vinegar
dry rub seasonings (any good one) (optional)

Steps:

  • Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
  • Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
  • Cover with a generous coating of spice rub, if desired.
  • Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
  • Cover and cook on low for 8-12 hours.
  • When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
  • Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
  • Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
  • Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
  • Serve as sandwich or BBQ plate.
  • Enjoy!

BILL'S PORK BARBECUE IN A CROCK



Bill's Pork Barbecue in a Crock image

If you are looking for a easy tasty tender barbecue you have to try this recipe. I have tried barbecue all over the country. My favorite is Carolina barbecue and Richmond barbecue. I have tried to marry the two and I hope and think this does. Have fun with this!

Provided by bill mayes

Categories     Lunch/Snacks

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon cumin
1 tablespoon dried mustard
1 tablespoon salt
1 teaspoon sage
1 tablespoon paprika
1 teaspoon cayenne pepper
1 (12 ounce) bottle blue moon beer (has a slight orange flavor)
1 cup your favorite barbecue sauce
5 -6 lbs pork don't use tenderloin (I like Boston Butt)
1 cup cider vinegar
1/2 cup red wine

Steps:

  • Trim fat off the pork but leave some.
  • Mix all dry ingredients together and rub it over pork refrigerate 1 hours.
  • Bring THE REST to a boil and simmer for 10min.
  • Put liquid in crock pot
  • Put pork in crock pot.
  • Cook on low for 6 to 8 hours (till falling apart tender).
  • Pull meat out and pull pork (you can chop it but I like it pulled).
  • Serve on buns and add hot sauce and vinegar to taste.
  • ENJOY.

SLOW COOKER PULLED PORK BARBEQUE



Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Steps:

  • Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
  • Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

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