I lived in the South for many years, and raised by a mom native to Tennessee, so I’ve had my fair share of delicious BBQ. BBQ purists may not approve of my method, but it has a few things going for it…it’s inexpensive, it’s easy, makes a lot, and tastes wonderful! This is also my go-to meal to take to friends in need of a meal, or to a potluck.
Did I mention easy? Oh yes! Simply take your pork shoulder and place it in your crockpot. Add water to just cover the roast. Pork shoulder is an inexpensive cut of meat, so it’s economical to feed a large family. There is a bit more fat, but that’ll get removed after you cook it. Turn on LOW for 10 hours, or HIGH for 6 hours, and walk away.
Remove the roast to a plate or cutting board. Be careful, it will be hot. (Don’t discard the water! I freeze mine to use in a tasty pork broth Pho, or use as a soup stock.) I let the roast cool for 10 minutes or so, then remove any fat. It’s easiest for me to use my hands…this is why you’ll need to let it cool first. Return the meat to the crockpot. Shred the meat with a couple of forks, or use my trick…use your kitchen shears and chop it upright in the crockpot. Add the BBQ sauce. Mix and serve. Yum!
Crockpot BBQ
Ingredients (so easy!):
- 4 to 5 lb. pork shoulder
- water
- 24 oz. your choice of barbeque sauce
Directions:
Place Pork shoulder in the crockpot. Add water to just cover roast. Turn on LOW for 10 hours, or HIGH for 6 hours. Remove roast to a plate or cutting board, and remove fat. Discard water in crockpot. Return meat to crockpot. Shred with a couple of forks and add BBQ sauce. Remove shoulder from crock pot and serve on buns.
Cooking tip: If desired for lunch tomorrow, plug crock pot into Appliance Timer and have it set to turn “on” at Midnight and “off” at 6 AM.
Alternate method (just as good but a bit more time consuming): Place pork shoulder in crockpot. Add 1/2 teaspoon garlic and 1/4 cup water. Quarter-cut 1 onion and place quarters of onion at 4 locations around shoulder. Place cover on crock pot and cook for 6 hours on LOW setting. Remove shoulder from crock pot, discard all water, garlic, and onions. Place shoulder on plate, remove all fats, bone, etc. Pour enough BBQ sauce in crock pot to lightly cover bottom. Layer pieces of shoulder in crock pot, then sauce, more shoulder, (sauce, shoulder pieces, sauce, shoulder pieces, sauce, shoulder pieces, and sauce last). Quarter-cut remaining onion and place quarters of onion at 4 locations around shoulder. Cook for 4 hours on HIGH. Mix and serve.
Serving tip: Add coleslaw and splashes of Louisiana Hot Sauce.
