Best 2 Slow Cooked Pork Barbecue Recipes

Feast your taste buds on the delectable Slow-Cooked Pork Barbecue, a culinary masterpiece that promises a symphony of flavors. Dive into the realm of succulent pulled pork, where tender meat falls apart at the mere touch of a fork, enveloped in a tantalizing barbecue sauce that dances on your palate. This article presents a treasure trove of recipes, each a testament to the versatility of this beloved dish. From the classic Southern-style barbecue, tinged with a smoky and tangy allure, to the sweet and savory Asian-inspired variations, there's a flavor profile to suit every palate. Explore the art of creating homemade barbecue sauce, the key to unlocking the dish's full potential, with a step-by-step guide that unveils the secrets of crafting a truly exceptional sauce. Discover the magic of slow cooking, a technique that transforms inexpensive cuts of meat into fall-off-the-bone tenderness. Learn the art of choosing the perfect pork shoulder, the ideal cut for this culinary journey.

Uncover the secrets of prepping and cooking the pork, ensuring that every bite is infused with flavor. Indulge in the art of shredding the cooked pork, a crucial step that reveals the meat's tender and juicy interior. Explore the various serving suggestions, from piling the succulent pork on soft buns to nestling it atop a bed of fluffy rice. Enhance your dining experience with an array of sides, from classic coleslaw to refreshing cucumber salad, each adding a unique dimension to the barbecue feast. Gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the sheer joy of slow-cooked pork barbecue.

Here are our top 2 tried and tested recipes!

SLOW-COOKED PORK BARBECUE

Slow-Cooked Pork Barbecue image

You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup cola, divided
1 cup barbecue sauce
10 sandwich buns, split

Steps:

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Slow Cooked Pork Roast with Homemade Barbecue Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 36

Ingredients

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10-12 Sandwich Buns, for serving
Classic Coleslaw, for serving, recipe follows
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emeril's Bayou Blast
2 teaspoons ground mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 6-ounce can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
3/4 cup mayonnaise, homemade or store-bought
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
1 yellow bell pepper, finely diced
1 large carrot, shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley leaves

Steps:

Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
Set aside to cool before serving.
Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

Tips:

Choosing the right cut of pork is essential for tender and flavorful barbecue. Pork shoulder (also known as pork butt) is a popular choice because it has a good amount of fat that helps keep the meat moist during cooking.
Season the pork liberally with a flavorful rub before cooking. A good rub should contain a balance of sweet, savory, and spicy flavors. Some common ingredients in pork barbecue rubs include brown sugar, chili powder, cumin, paprika, garlic powder, and onion powder.
Cook the pork on low heat for a long period of time. This allows the connective tissue in the meat to break down, resulting in tender and juicy barbecue.
Baste the pork with the cooking liquid every few hours to keep it moist. You can also add additional spices or seasonings to the cooking liquid to enhance the flavor of the barbecue.
When the pork is cooked, let it rest for a few minutes before shredding or pulling it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender barbecue.

Conclusion:

Slow-cooked pork barbecue is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it on a bun with your favorite toppings, use it as a filling for tacos or burritos, or simply enjoy it on its own, this classic dish is sure to please everyone at your table. With careful preparation and a little patience, you can create a mouthwatering pork barbecue that will be the star of any gathering.