The Evil Deacon
Fire [Redacted]
It was only a matter of time..
I made BBQ in my crock pot last night and it turned out great.
I started with a 4 lbs boston butt (Depending on the size of your pot you can adjust). Trim off any excess fat if desired.
The dry rub:
I used equal amounts of each (~2 TBSP), so just add or subtract whatever to your taste.
Dry Mustard
Cayenne Pepper
Black Pepper
Salt
Brown Sugar
Chile Powder
Cinnamon sugar
After the rub goes on let it sit in the fridge throughout the day.
Preparing the crock pot:
1 onion sliced
half a small bottle of White House Apple Cider Vinegar
2 TBSP yellow mustard
2 TBSP ketchup
6oz can of tomato paste
A few pinches of the left over dry rub
Now begin cooking on your low heat setting.
After 12 hours...
Turn the crock pot off and let it cool for a little while... The meat is so tender at this point that it should fall apart, so using some large spoons carefully transfer the meat into a large mixing bowl. Now empty your crock pot, and begin pulling the pork with two forks.
At this point you have multiple options:
You can eat all of the BBQ, if so you want to return the meat to the crock pot and leave it on the warm setting while serving (add water or sauce if the BBQ is getting too dry while serving)
Or you can eat what you want and freeze the remaining BBQ. I did so just using some Ziplock plastic containers.
Now to make the BBQ sauce. Take the bottle of apple cider vinegar that is still half full and add red pepper flakes until they cover the bottom of the bottle. Add a couple squirts of ketchup and mustard, and a couple shakes of hot sauce like Franks Red Hot/Texas Pete.
Enjoy!
I made BBQ in my crock pot last night and it turned out great.
I started with a 4 lbs boston butt (Depending on the size of your pot you can adjust). Trim off any excess fat if desired.
The dry rub:
I used equal amounts of each (~2 TBSP), so just add or subtract whatever to your taste.
Dry Mustard
Cayenne Pepper
Black Pepper
Salt
Brown Sugar
Chile Powder
Cinnamon sugar
After the rub goes on let it sit in the fridge throughout the day.
Preparing the crock pot:
1 onion sliced
half a small bottle of White House Apple Cider Vinegar
2 TBSP yellow mustard
2 TBSP ketchup
6oz can of tomato paste
A few pinches of the left over dry rub
Now begin cooking on your low heat setting.
After 12 hours...
Turn the crock pot off and let it cool for a little while... The meat is so tender at this point that it should fall apart, so using some large spoons carefully transfer the meat into a large mixing bowl. Now empty your crock pot, and begin pulling the pork with two forks.
At this point you have multiple options:
You can eat all of the BBQ, if so you want to return the meat to the crock pot and leave it on the warm setting while serving (add water or sauce if the BBQ is getting too dry while serving)
Or you can eat what you want and freeze the remaining BBQ. I did so just using some Ziplock plastic containers.
Now to make the BBQ sauce. Take the bottle of apple cider vinegar that is still half full and add red pepper flakes until they cover the bottom of the bottle. Add a couple squirts of ketchup and mustard, and a couple shakes of hot sauce like Franks Red Hot/Texas Pete.
Enjoy!