Barbecue Pork Two Ways

Barbecue Pork Two Ways
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    2 hrs 45 mins
  • SERVING
    8 People
  • VIEWS
    1.3K

Discover the ultimate barbecue experience with our versatile pork recipe! Achieve tender, flavorful barbecue pork using either a slow cooker or a Dutch oven, each method delivering melt-in-your-mouth results. Perfect for sandwiches, sliders, or even served over rice, this recipe is sure to become a family favorite.

Ingridients

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Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    56 mg
  • Fiber
    0 g
  • Protein
    16 g
  • Saturated Fat
    5 g
  • Sodium
    965 mg
  • Sugar
    22 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Pork: Cut the pork shoulder crosswise into 1/4-inch slices. Partially freezing the pork for about 30 minutes can make slicing easier. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View Slow Cooker Method: In a slow cooker, combine the sliced pork, ketchup, onion, Worcestershire sauce, brown sugar, garlic, dry mustard, salt, and black pepper. Stir well to ensure the pork is evenly coated. Cover and cook on Low, stirring occasionally, until the meat is very tender and easily shreds. (Cook time: 6-8 hours)

Image Step 03
03 Step

Recipe View Dutch Oven Method: In a Dutch oven or large, heavy-bottomed saucepan, combine the sliced pork, ketchup, onion, Worcestershire sauce, brown sugar, garlic, dry mustard, salt, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer, stirring occasionally to prevent sticking, until the pork is tender and easily shreds. (Cook time: 2.5-3 hours)

Image Step 04
04 Step

Recipe View Shred and Serve: Once the pork is cooked to tender perfection, use two forks to shred it directly in the slow cooker or Dutch oven. Stir the shredded pork into the sauce to ensure it's fully coated. Serve hot on your favorite sandwich buns, slider rolls, or over rice.

For a richer flavor, try searing the pork slices in a hot skillet before adding them to the slow cooker or Dutch oven.
Adjust the amount of brown sugar to your liking, depending on how sweet you prefer your barbecue.
A splash of apple cider vinegar can add a tangy twist to the sauce.
Leftover barbecue pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Carley Wisoky

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 445 Ratings)
Total Reviews: (6)
  • Earnest Flatley

    I added a little bit of liquid smoke to the slow cooker version, and it turned out amazing!

  • Bennie Hermann

    I tried the Dutch oven method, and the pork was incredibly tender and flavorful. My family loved it!

  • Anjali Vandervort

    This recipe is a lifesaver! The slow cooker method is perfect for busy weeknights.

  • Edison Lehner

    The recipe is great as is. I wouldn't change a thing!

  • Roosevelt Watsica

    The instructions were very clear and easy to follow, even for a beginner cook like me.

  • Ned Reichert

    Next time, I will try adding a splash of apple cider vinegar for a tangier flavor.

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