I posted this Crockpot Barbecue recipe a few months back – but I wanted to remind you guys to get out and enjoy this beautiful weather and this dinner makes that super-easy! My recipe uses a pork roast – but you can switch out chicken breasts or thighs for scrumptious results too 🙂 (I’m using chicken tonight)
Also check out Kasey’s yummy Crockpot Chicken with Homemade Barbecue Sauce
I love barbecue more than is probably good for me – and when I can find a Boston Butt roast on sale, I always pick one up for an easy crockpot barbecue meal. Not only does it make dinner for one night – but the leftovers can give us a totally different meal a couple nights later (Read leftover tips at the bottom!)
This is a great basic recipe that you can change based on taste. My husband doesn’t like the actual BBQ sauce – so I use a spice rub to cook with, and put sauce on the table for the kids and I to use on ours.
- 4-5 lb Boston Butt Roast, with excess fat trimmed off
- 1/4 cup distilled vinegar
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt & Pepper
1. Prep the Roast: Trim most of the fat off your roast. This can be a little time-consuming and I like to do this chore while the fat is cold and firm and easier to find, rather than dig around in the crockpot later when I’m hungry and ready to eat. Reserve a slab of fat for the next step.
2. Sprinkle your roast with salt and pepper and rub it in. Place roast in your crockpot, then add the vinegar, water, sugar and other spices. Before closing the crockpot, place your fat slab on the top of the roast. This will allow a little grease to melt slowly into and over your roast as it cooks over the next 6-8 hours, essentially basting it with flavor and keeping it succulent. You can toss it at the end.
4. Cook on HIGH for 6 hours or LOW for 8-10 hours. Some people cook theirs for up to 12 hours – I say, it probably doesn’t hurt it one bit, but just makes it super duper tender!
5. Shredding Time! About half an hour before dinnertime, pull out your roast and use 2 forks to shred it on a plate. I pull out one big chunk at a time, so it’s easier to manage. This also lets me see any fat I missed the first time around. Put the shredded pork back in the pot so it can soak up all the extra juices and spices hanging out in there. Drain any excess liquid you don’t want. Serve with BBQ Sauce. Makes about 12- 15 servings.
You can serve this on buns, as filling in crescent roll “pastry puffs”, in phyllo cups or any way you like for Game Day. I like to serve mine on Texas Toast that I pop in the oven alongside a pan of fries or tater tots for a no-fuss weeknight meal. Texas Toast is great for filling you up and making things go further when you have a largish family (wink-wink). This roast feeds my family of 6 TWICE, with enough leftover to sneak a sandwich for lunch here or there. 😉
Chalupas: Serve reheated pork with black beans, shredded cheese, lettuce, and any other toppings you usually have on “Taco night”. Roll up in tortillas for a really delicious meal!
“Cubans”: My husband likes to use leftovers to make a variation on “Cubans” – wherein he proceeds to cook bacon and put it on top of his pork. Then he puts cheese on top of that. Shredded Pork topped with Fried Pork topped with Cheese. Yep. That’s good stuff right there.