Hello Friends - I tried to help myself but could not locate the prior post here for an easy crockpot recipe for BBQ; it was something along the line of dumping a bottle of BBQ sauce and a few other ingredients over a chunk of meat.

Does anyone have something like that? What cut and size of meat (beef? pork?) What gets poured over it? How long in the crock pot?

Thanks very much! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

This is one that was posted recently. Turned out to be pretty good!

Crockpot Glazed Pork with Carrots and Corn


Ingredients:
1 boneless pork shoulder roast (3 lb)
1 lb. carrots sliced in 1/2 inch pieces
1/2 cup barbecue sauce (of your choice)
1/4 cup honey
3 tablespoons balsamic vinegar
1 teaspoon seasoned salt
2/3 cup barbecue sauce
1/4 cup all-purpose flour
1 cup fresh, frozen or canned corn

Directions:
1. If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork.
In 3- to 4-quart slow cooker, place pork.
Arrange carrots around and on top of pork.
In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.
4. In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker.
Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until thickened.
Stir in corn.
Cover; cook 5 minutes longer. Serve sauce over pork and vegetables.

Sounds delish; how about a recipe for BBQ that you shred for sandwiches or tacos? Sorry to not have ben more specific! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

For pulled pork sandwiches we use shoulder and either bottled or homemade BBQ sauce in the slow cooker for 8+ hours on the low setting. For tacos I'd use more mexican flavors like tomato sauce (or paste and water) with cumin, mexican oregano, chili, etc. We always make coleslaw for our pulled pork. We had pulled pork sandwiches on slider buns for a party with 25 guests, it was easy for a big group and the veggie (coleslaw), carbs (buns) and protein are all included. The bigger eaters had more than one and those who didn't want as much had just one.

Not that you said you are party planning, I just got distracted with that memory! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Very easy!

1 3-4# pork loin
1 bottle of your fav. BBQ Sauce (or your own homemade BBQ Sauce)
1/3 cup apple cider vinegar
Chopped onion
1/2 tsp. Wrights Liquid Smoke (it's very strong, don't use too much or it will overpower)
S&P to taste

All the ingredients in the crockpot...
(leave the fat on the pork loin and put in the crockpot fat side up)
Cook on low overnight...
Remove the fat from the loin... it comes off really easy with a fork...
Shread the pork and mix with the BBQ Sauce, juices & onions left in the crockpot...
serve all on "slider buns" or a good Kaiser Roll and top with a good coleslaw and/or shreaded cheddar cheese...
Yummmmmmmm!!!

Or do the same with a beef brisket or short ribs...

I like to use an [color:"green"]Apple Cider BBQ[/color] sauce for this...

Ingredients:
•1 cup ketchup
•1/3 cup apple, peeled and grated
•1/4 cup apple juice
•1/4 cup soy sauce
•1/4 cup apple cider vinegar
•1/4 cup brown sugar
•1/4 cup onion, grated
•2 teaspoons bell pepper, grated
•3/4 teaspoon garlic powder
•3/4 teaspoon white pepper

Preparation:

Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and let simmer 15 minutes.

Pork butt or pork shoulder here. I whack up an onion coarsely, lay it on the bottom of the crock pot. I dry rub the meat with whatever I've got ( sometimes just seasoned salt, lots of fresh ground black pepper, garlic powder and onion powder) lay that on top of the onion, and top it off with " a beer in the pot", and generally NOT the Sam Adam's Oktoberfest. Nor the PumpkinHead Ale. If there is an apple in the fridge, that gets peeled and chopped into the pot, too. Cover and let it cook on low for as long as it takes.

When the meat is done, I remove it from the pot and strain the remainders, save the solids and maybe a small amount of the " drippings", trying to dump most of the fat.

Shred the meat when you can handle it ( still warm but don't hurt yourself), dump the meat and the solids back into the crockpot, and then add the BBQ sauce of choice. I really like Charley Biggs Maine Apple BBQ. Reheat the the whole deal to serving temp, using the retained drippings as necessary for the consistency desired.

Bulky rolls/kaiser rolls/ Italian Bread/ Baguette- hobson's choice. Sometimes the bread part is homemade cornbread.

Cole Slaw, baked beans, some Franks Hot Sauce or other optional heat adjustment , and usually some unsweetened applesauce just to assuage the " healthy eats" demon.

One key to me IS the cut of meat, you won't get a good shred or the best robust flavor from the leaner cuts used for oven roasts. Emeril is right-- pork fat rules.

Dress it up, dress it down, it's always good eats, good friends to share with just makes it better.

Breeze

The large pork loins, with the fat on the top work great!
and we get them here for $2.99/# at Shop Rite, on sale, all the time...
They usually come in about 6# or so... so I cut them in half and freeze them...
Much better than a butt or shoulder... no bones, and you still get a half inch of pork fat on top!

thanks everyone, I will be meat shopping tonight! But keep the suggesitons coming... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Pork Butt Slow Cooker Recipe (Asian - very yummy)

1/4 cup low-sodium soy sauce
3 TBS. ketchup
3 TBS. honey
2 tsp. jarred minced garlic
2 tsp. grated peeled fresh ginger (can use powdered)
1 tsp. dark sesame oil
1/2 tsp. five spice powder or seasoned salt
1/4 cup hoisin sauce

2 lb. Boston Butt (trimmed) Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone.

1/2 cup fat free, less sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a crockpot cooking bag. Add pork to the bag. Marinate in refrigerator at least 2 hrs. or overnight, turning occasionally. Place the whole bag in an electric slow cooker. Cover and cook on low for 8 - 10 hrs.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Makes 8 servings (3 ozs. pork plus 1/4 cup sauce)

Some very good recipes here! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Guess I'm going out to get some pork today (thru the F'ing SNOW!)...

Potato, Potahto -- heck I have a co-worker that only buys 90/10 ground sirloin! For use in shepherds pie !!!!!!! Bless his heart, he's only doing what he thinks is right for himself.

"Much better than a butt or shoulder... no bones, and you still get a half inch of pork fat on top!"

unfortunately ( or fortunately, however one looks at it from a health point of view) I rarely find a pork loin in this neck of the woods that isn't completely scalped of any fat pad. Never mind any amount of deckel to be seen...

But then I've been known to do a BIG Pork Rib Roast for Thanksgiving or Christmas and consign the leftovers to the crock pot for pulled pork. Usually that results in some fine meals from the freezer long after the Holidays are done.

Remembering that a couple of those " freezer meals" wound up on a boat a LONG LONG LONG way from where it was first prepared... and it was shared by some of the same people who sat down to it in it's first starring role.

Hey, its cooking.... and shared is at its best, no bones about that!

Breeze

90/10? I buy 96/4!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Plenty of flavor in healthier fats, herbs & veggies.

But pork fat actually TASTES pretty good- gotta have a little pork fat in your BBQ!

If it's the one I'm thinking of it came from Wildmeridian. It was a 2-3# pork shoulder, 1 bottle of BBQ sauce and one can of Coke. Must be Coke, no Pepsi.

I put it in the crockpot and let it cook all night. In the morning I shredded it and added another bottle of BBQ. Turned out great!

Coke or Coffee based BBQ Sauce... or both... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I used a Honey BBQ, it was for a potluck at work, it was gone in no time!

That's the One!! Virtual hugs!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />