Crock Pot Pork Barbecue
The recipe Crock Pot Pork Barbecue is ready in about 6 hours and 30 minutes and is definitely a spectacular dairy free option for lovers of Barbecue food. One serving contains 638 calories, 34g of protein, and 12g of fat. This recipe serves 8. For $1.85 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Rants from my Crazy Kitchen requires red onion, molasses, sub rolls, and ketchup. 58 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Father's Day. It works well as a main course. With a spoonacular score of 87%, this dish is excellent. Crock Pot Cola Barbecue Pork Roast, Crock-Pot Barbecue Beef, and Crock Pot Barbecue Ribs are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 360 minutes
Ingredients:
3 tablespoons apple cider vinegar
2 carrots, shredded
¼ teaspoon garlic powder
1 green bell pepper, diced
2 cups 100% natural ketchup (no corn syrup or preservatives)
1½ cups light brown sugar
2 tablespoons molasses
1 pork picnic shoulder, about 5 pounds
1 red onion, diced
8 Kaiser rolls, for serving
3 tablespoons tomato paste
Equipment:
slow cooker
bowl
knife
slotted spoon
Cooking instruction summary:
Place the pork picnic shoulder in a large crock pot. Sprinkle the shredded carrots and diced green peppers and onions around and on top of the pork, and fill the crock pot with water until the pork shoulder is three-fourths covered. Turn the crock pot on ( Meanwhile prepare the barbecue sauce: In a large bowl combine the ketchup, brown sugar, tomato paste, vinegar, molasses, and garlic powder; stir until well mixed.Remove the pork from the crock pot (leave the veggies in) and remove the excess fat with a sharp knife. Chop or shred the pork. Remove the veggies from the crock pot using a large slotted spoon, then drain the all the water from the crock pot, reserving 1 cup. Stir the hot liquid into the barbecue sauce mixture, then put the chopped or shredded pork and vegetables back into the crock pot. Stir in the barbecue sauce, cover, and cook on high for 1 hour more. Serve on Kaiser rolls.
Step by step:
1. Place the pork picnic shoulder in a large crock pot. Sprinkle the shredded carrots and diced green peppers and onions around and on top of the pork, and fill the crock pot with water until the pork shoulder is three-fourths covered. Turn the crock pot on ( Meanwhile prepare the barbecue sauce: In a large bowl combine the ketchup, brown sugar, tomato paste, vinegar, molasses, and garlic powder; stir until well mixed.
2. Remove the pork from the crock pot (leave the veggies in) and remove the excess fat with a sharp knife. Chop or shred the pork.
3. Remove the veggies from the crock pot using a large slotted spoon, then drain the all the water from the crock pot, reserving 1 cup. Stir the hot liquid into the barbecue sauce mixture, then put the chopped or shredded pork and vegetables back into the crock pot. Stir in the barbecue sauce, cover, and cook on high for 1 hour more.
4. Serve on Kaiser rolls.
Nutrition Information:
covered percent of daily need
