Community Pick
Tangy BBQ Pork Roast (Crock Pot)
photo by Mrs. DeVelopment
- Ready In:
- 6hrs 15mins
- Ingredients:
- 14
- Yields:
-
15 sandwiches
- Serves:
- 15
ingredients
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup ketchup
- 1 cup barbecue sauce
- 1 cup water
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 3 -4 lbs boneless pork roast
- hamburger bun
directions
- Combine all ingredients except roast and buns in the slow cooker.
- When well mixed, add roast.
- Cover, Cook on high for 6-7 hours.
- Remove roast.
- Shred the meat and return it to the sauce.
- Mix again and then I drain the excess liquid so the meat mixture is not too runny.
- Serve on buns.
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Reviews
-
This makes one heck-of-a mmmmm...yummy BBQ pork sandwich! We like our BBQ sauce a bit more on the sweet side, so I added a 1/2 cup of brown sugar to the sauce. Instead of Step #6 - draining the excess liquid, I thickened the sauce on the stove using Gold Medal Wondra, a quick mixing fine flour. I returned the shredded pork to the bbq sauce and kept warm 'till Suppertime, served with corn on the cob, french fries, and salad. Try Crockpot Peach Cake Dessert #38331 with Breyers Peach Ice Cream. Our Company loved it!
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OMG this was my first time making anything like this and it was AMAZEBALLS. No changes except put Red Wine Vinegar insstead of reg vinegar. SO GOOD. We will definitely be making this a lot - I took the meat out and shredded it and added a little flour to thicken the liquids and added the meat back and it was perfect. yum!!!
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Tweaks
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Super easy to make. Great taste too. I substitute vinegar with rice vinegar, and used only 3/4 cup BBQ and Ketchup because I only have 3 pound meat. Still turned out LOTS of sauce. Have to scoop out some so the pork doesn't soak in it too much. Flavor wise, definately taste better after you shread it and put it back in the sauce.
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I have tried several pulled pork recipes and this one is my favorite. I've made it several times and this last time, I realized the flavor is much better if I don't trim the fat from the meat (this was probably obvious to everyone else). Also, this time, I used lemon-lime soda instead of water. And, because I was out of Ketchup, I used a small can of tomato sauce. Anyway, I absolutely love this recipe. It has the right amount of BBQ w/out overpowering the flavor of the meat.
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This makes one heck-of-a mmmmm...yummy BBQ pork sandwich! We like our BBQ sauce a bit more on the sweet side, so I added a 1/2 cup of brown sugar to the sauce. Instead of Step #6 - draining the excess liquid, I thickened the sauce on the stove using Gold Medal Wondra, a quick mixing fine flour. I returned the shredded pork to the bbq sauce and kept warm 'till Suppertime, served with corn on the cob, french fries, and salad. Try Crockpot Peach Cake Dessert #38331 with Breyers Peach Ice Cream. Our Company loved it!
RECIPE SUBMITTED BY
undertkr
United States