Recipe by 482279
This is recipe that is a combination of barbecue/carnitas. I like my barbecue a little spicy, so I came up with this. A good recipe if you need something to throw in a crockpot all day. It will feed a large number of people, or leave you with good leftovers for 2 or 3 people.
Top Review by wicked cook 46
This is a hard recipe for me to rate with stars. If I had of followed the recipe it would of gotten 1 star with tweaking I am giving 4 I used a 2 pound pork roast and it only took 4 hours on high to fall apart. We couldn't taste the lime at all and when I went to add the spices thought 4 tablesppons of cayenne and 4 tablespoons of black pepper was alot so used only 1 TEASPOON of each and the full amount of paprika and am so glad I did it was spicy at that ( my DH said I could of used a bit more ) but IMO the dish would of been ruined if I had of added the full amount listed and we like hot spicy food. I used Recipe #255745 as the sauce.We loved the flavour of this but I am unsure if the spices were meant to be mixed and a partial amount used and the rest used for another time or not. Will make again with notes added about spice use. Made for Zaar Cookbook Tag Jan 2009
- 2 -3 lbs pork shoulder or 2 -3 lbs beef shoulder or 2 -3 lbs chuck roast or 2 -3 lbs pork roast
- 6 garlic cloves, halved
- 1 whole red onion, sliced up
- 4 beef bouillon cubes
- 1 tablespoon whole coriander seed
- 4 tablespoons cayenne pepper
- 3 tablespoons paprika
- 4 tablespoons ground black pepper
- 2 limes, juice of
- 3 cups barbecue sauce (I prefer Cattlemens)
- 10 -12 buns or 10 -12 rolls, for serving
Directions See How It's Made
- Take the thawed roast, and cut several slits into (2-3 inches long) into it with a knife.
- Put the thawed roast in a large crockpot. Put the sliced onion, the coriander and the garlic cloves in the pot with the roast.
- Fill the crockpot with water as close to the top of the roast as you can. Add the four bouillion cubes to the water.
- Cook at low (10 hours).
- After 10 hours, turn the crockpot to warm, and remove the roast. Strain out the onions, garlic, and coriander, and put them back in the crockpot. Discard the water/broth.
- Shred (or cut up in small pieces)the roast and put it back in the crockpot.
- Stir in the cayenne, paprika, and black pepper, along with the lime juice. Allow it to sit for ten minutes.
- Put the barbecue sauce in with the roast, stirring to coat. Allow it to sit for at least 20 minutes (the longer it sits, the better it is) and then eat!