*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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After reading the reviews I did the following - I bought 4 lb pork butt - a less expensive cut of meat. I put the meat and broth in the slow cooker for 10 hours, shredded it right away (it shredded very easily) added 1 1/2 bottles of barbecue sauce and refrigerated it overnight. The next day I put it back in the slow cooker for a couple of hours to reheat. It was delicious, easy and inexpensive.
This is how I cook my bbq pork. Recommendation for those who have used pork tenderloin, boneless pork chops, etc., - you're using an expensive cut of meat when the cheap cuts work as well. Honestly, the pork will be very tender and the flavor rich. It only takes a small amount of work to remove the bones & fat. The meat itself remains reasonably lean. You will save much money by trying the pork butt, pork roast, etc.
The way i made this turned out excellent! I used approximately 5.5 lbs of pork ribs with the bone since i coulldn't find boneless. I made my own sauce from a Taste Of Home recipe i have for pork ribs. Plain bottled sauce seemed like it wouldn't taste good. The recipe i used for the sauce is: 1/2 cup cider vinegar 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 2 tbsp chopped onions 1 tbsp lemon juice 1/2 tsp ground mustard 1 clove garlic, minced dash cayenne pepper Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally.
Here's a really good modification of this recipe. Throw your pork in a slow cooker with no liquid (or maybe a little water if it's a really lean cut) and cook until it's done. Then shred it and pour in a bottle of good vinegary barbeque sauce and most of a can of cola, and leave the top off the slow cooker (should still be at high) for about an hour to thicken the sauce. This takes out the oven step, and the soda in it is surprisingly delicious. Of course it smells so good I can hardly wait that last hour, so I sometimes speed things up in a big skillet. Enjoy!
Really, really good. Again, I always follow the recipe exactly the first time I make it and this time I was glad I had. I was very tempted, like others, to just throw the sauced meat back into the crock pot--I mean, why mess up another pan, right? Well I think it made a big, positive difference to the final product. The time in the oven kindof browns the tips and makes it seem more like meat done on the grill. I'd never used Sweet Baby Ray's before and it was good with the pork. It was a little sweet, obviously--I may use Bullseye next time for a more savory change of pace. I will definately be making this again.
Wow this BBQ was a huge hit. Following the advice of my butcher I used Boston Butt instead of boneless ribs. I cooked the meat for 8 hours the night before the party, drained and shredded it and stored it back in the crockpot overnight in the fridge. About 4 hours before the event I added the Sweet Baby Ray's (don't settle for kc masterpiece - yuck) and some of the left over stock drained from the crock the night before. So amazing, I will be making this again!
I followed the advice of another review and cooked the pork for 10 hours, pulled it and drained the broth, and then let the pork marinate in the BBQ sauce over night and reheated it the next day. I would suggest the beginning part (cook the pork in the broth for about 10 hours and then pull the pork/drain the broth) but then I would mix the BBQ sauce right in and just warm it up....then eat it. By marinating it over night and reheating it the pork became mush and there was hardly any texture. I am a big texture person, so it was hard to eat that way. I would rather have bigger chunks of pork than mush. Otherwise, this was amazing, especially with the original Jack Daniel's BBQ sauce. I would highly suggest making this and we will be making it again!
This recipe is impossible to screw up...also, everyone we've tried this (about ten times)on loves it. After experimenting a bit, we've settled on the following: pepper then brown pork (shoulder or butt cut) chop med - large onion, put in bottom of slow cooker with browned meet on top, then pour on 1/2-3/4 bottle of smoke/bbq sauce, cook for 8-10 hours, remove bone(s) and large pieces of fat, shred meat, put back in the cooker, mix with the leftover bbq sauce then switch to high for 1/2-1 hr. serve on rolls with beer
I made it the first time just as this recipe calls for and it was ok. I was expecting more than the bbq sauce having to give it the flavor, and plus my husband was not even interested in taking a 2nd sandwich. the second time i made it i used a 3 lb boston butt (pork shoulder) and rubbed it with 1tsp of each- seasoning salt, ground black pepper, onion powder, garlic powder and sage. By the way sage goes great with pork! Then i put it in the crock pot with only 1 cup water. Didnt use beef broth because of the extra salt, water works just as perfect. let it cook on low 6-8 hrs until its fall apart perfect with a touch of the fork. take it out and let it sit for 10 minutes and discard the cooking liquids. Shred it up with 2 forks or your fingers. put it back in the crock pot, coat it with BBQ sauce (sweet baby rays :-)) and let it sit for 1 more hr on low. My husband will now eat half the pot!