Easy Crockpot Pork Barbecue Recipes

SLOW COOKER PULLED PORK BARBEQUE

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.

EASY SLOW COOKER BBQ

Steps:

• Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
• Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.

SLOW-COOKED PORK BARBECUE

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.

4-INGREDIENT CROCK-POT PORK BARBECUE

Steps:

• Gather the ingredients.
• Place pork roast in the crockery insert of a slow cooker .
• Add the sliced onion and Worcestershire sauce.
• Cover the pork with water.
• Cook on low all day-for at least 12 hours.
• Remove the roast, discarding cooking water. Save the sliced onions and set them aside.
• Fork-shred the pork, discarding any fat and bones.
• Return shredded meat and onions to the slow cooker.
• Dump a bottle of your favorite barbecue sauce over it, and cook an hour or so on low until heated thoroughly.
• Serve on heated buns, along with your favorite sides. Enjoy!

EASY, TWO-INGREDIENT PULLED PORK

Steps:

• Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
• Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
• Spoon a generous amount of pork into each roll.

COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)

Steps:

• Salt and pepper pork loin and place in crock pot.
• Add garlic and onion.
• Pour BBQ sauce over meat.
• Add hot sauce and stir to evenly distribute.
• Cook on LOW for 6-7 hours.

SLOW COOKER BARBECUE PULLED PORK

Steps:

• Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
• Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
• Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
• Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
• Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

SLOW COOKER BBQ PORK CHOPS

Steps:

• Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

EASY CROCKPOT PORK BARBECUE

Steps:

• 1. The pork roasts should slow cook until falling apart, about 8 hours, or you can pressure cook to hasten the process. The broth is too good to throw away, so freeze it!
• 2. Combine the remaining ingredients and slow simmer in a saucepan for about 1/2 hour. This has a high sugar content, so stir often to prevent sticking.
• 3. Chop pork to your preference, either finely or coarsely; or you can pull it apart by hand if you prefer a pulled pork texture.
• 4. Add barbecue sauce, a little at a time, until pork is saturated but not swimming in the sauce. You want it moist but not runny. It needs to have enough body to stay put on a sandwich. You will not use all the sauce this recipe makes, so don't dump all of it in your pork! Reserve additional sauce for passing around the table, and refrigerate leftovers.