Crock Pot Pork Barbecue
Pork slow simmered in the Crock Pot with favorite veggies, then finished with a sweet barbecue sauce!
Prep Time30 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Servings: 8
Calories: 645kcal
Author: Bernadette
- 5 pound pork picnic shoulder
- 2 carrots ,shredded
- 1 green bell pepper ,diced
- 1 red onion ,diced
- 8 Kaiser rolls ,for serving
- For the barbecue sauce:
- 2 cups 100% natural ketchup (no corn syrup or preservatives)
- 1 ½ cups light brown sugar
- 3 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- ¼ teaspoon garlic powder
Place the pork picnic shoulder in a large crock pot. Sprinkle the shredded carrots and diced green peppers and onions around and on top of the pork, and fill the crock pot with water until the pork shoulder is three-fourths covered. Turn the crock pot on (<THIS STEP IS ALWAYS VERY IMPORTANT!), set to high and cook for a minimum of 5 hours, or up to 7 hours. You may want to turn the pork once during cooking if it seems like the pork is "floating" in the water.
Meanwhile prepare the barbecue sauce: In a large bowl combine the ketchup, brown sugar, tomato paste, vinegar, molasses, and garlic powder; stir until well mixed.
Remove the pork from the crock pot (leave the veggies in) and remove the excess fat with a sharp knife. Chop or shred the pork. Remove the veggies from the crock pot using a large slotted spoon, then drain the all the water from the crock pot, reserving 1 cup. Stir the hot liquid into the barbecue sauce mixture, then put the chopped or shredded pork and vegetables back into the crock pot. Stir in the barbecue sauce, cover, and cook on high for 1 hour more. Serve on Kaiser rolls.
Calories: 645kcal | Carbohydrates: 86g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 834mg | Potassium: 935mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2905IU | Vitamin C: 16.6mg | Calcium: 135mg | Iron: 4.8mg