Best 2 Slow Cooked Pork Barbecue Recipes

Slow cooked pork barbecue is a classic dish that is enjoyed by people of all ages. It is a versatile dish that can be served on a bun, in a taco, or even on top of a baked potato. The best part about slow cooked pork barbecue is that it is easy to make and can be tailored to your own taste preferences. Whether you like your pork barbecue sweet, tangy, or smoky, there is a recipe out there that is perfect for you. In this article, we will provide you with a variety of slow cooked pork barbecue recipes that are sure to please everyone at your next gathering.

Let's cook with our recipes!

SLOW-COOKED PORK BARBECUE

Slow-Cooked Pork Barbecue image

You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup cola, divided
1 cup barbecue sauce
10 sandwich buns, split

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.

Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Slow Cooked Pork Roast with Homemade Barbecue Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 36

Ingredients

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10-12 Sandwich Buns, for serving
Classic Coleslaw, for serving, recipe follows
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emeril's Bayou Blast
2 teaspoons ground mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 6-ounce can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
3/4 cup mayonnaise, homemade or store-bought
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
1 yellow bell pepper, finely diced
1 large carrot, shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley leaves

Steps:

Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
Set aside to cool before serving.
Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

Tips:

Choose the Right Cut of Pork: Select a pork shoulder or pork butt, also known as Boston butt, for the best barbecue experience. These cuts have a good amount of fat, which helps keep the meat moist and flavourful during the slow-cooking process.
Prepare the Pork: Trim excess fat from the pork shoulder, leaving about 1/4 inch. Season the pork generously with a rub made from spices and herbs like paprika, garlic powder, onion powder, cumin, and chili powder. The rub will help create a flavorful crust on the meat.
Slow-Cook the Pork: Place the seasoned pork shoulder in a slow cooker and add liquid, such as chicken broth or apple cider vinegar. Cook the pork on low heat for 8-10 hours or on high heat for 4-6 hours. The low and slow cooking method allows the pork to become tender and fall apart easily.
Shred the Pork: Once the pork is cooked, remove it from the slow cooker and let it rest for a few minutes. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat. The shredded pork can be served immediately or stored in the refrigerator for later use.
Make the Barbecue Sauce: While the pork is cooking, prepare a tangy and flavorful barbecue sauce. Combine ingredients like ketchup, brown sugar, vinegar, Worcestershire sauce, and spices in a saucepan. Simmer the sauce over medium heat until it thickens, stirring occasionally.
Assemble the Sandwiches: To assemble the barbecue sandwiches, place shredded pork on a toasted bun and top it with barbecue sauce. Add coleslaw, pickles, and onions for a classic combination, or experiment with different toppings like mac and cheese or fried onion rings.

Conclusion:

Slow-cooked pork barbecue is a delicious and versatile dish that can be enjoyed in many ways. Whether you prefer classic pulled pork sandwiches, tacos, or nachos, the tender and flavorful pork will be a hit at any gathering. With careful preparation, attention to cooking times, and a flavorful barbecue sauce, you can create a mouthwatering pork barbecue that will leave your taste buds satisfied. Experiment with different rubs and sauces to find your perfect combination and enjoy the joy of homemade barbecue.