Recipe by KitchenWitch
"This is always ready for tailgating and barbecues! I serve either on toasted rolls or with a starch like rice and a vegetable. Try using two different bottles of barbeque sauce: one smoky and sweet; one spicy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 pounds
boneless pork roast
salt and ground black pepper to taste
strong brewed coffee
crushed red pepper flakes
2 (12 ounce) bottles
I tasted a bit of the slow-cooked pork before I added the store-bought barbeque sauce that we had on hand, and it was delicious! I loved the coffee flavor, and the red pepper gave it some extra tang while the bourbon gave it a bit of a kick! Once I added the barbeque sauce at the end and cooked it for another 2 hours, it was magical! I'd give this recipe a 6 if I could!
I am a proficient Cajun cook, but must have misunderstood this recipe. Even before I began making this recipe, I was wondering why on earth you would need 6 cups of cooking liquid to cook a small roast in a slow cooker. The recipe never did say what to do with that liquid after the pork roast was cooked - were you supposed to discard it or add it back into the pot? I discarded most (5 cups) of it, and felt like I wasted good beef stock and coffee, but otherwise we would have had barbecued pulled pork soup. In the end, the pork tasted fine, like shreddd pork in barbecue sauce, but nothing out of this world. I'm sure there's another pulled pork recipe out there that will suit my tastes more. Sorry.
This was good barbecued pork! I did everything as stated except I left out the whisky. I used Sweet Baby Rays Original sauce (our favorite) and served this on potato rolls with coleslaw on the bun. I don't think you should dump out all of the cooking liquid, though. My meat was a bit dry upon shredding so I added some more beef stock with the BBQ Sauce. That seemed to fix the problem.
Rewrote the last step to indicate that the liquid is discarded after cooking the roast.
Husband just loved it!!! I used jarred minced garlic and left it cook on low for 6 and 1/2 hours. It was very easy to pull apart. I reserved 1/2 cup of the liquid and added 1 tsp. of liquid smoke before adding the bottle BBQ sauce. After having it on low for two hours it was very juicy. Next time I will definitely make homemade BBQ sauce for these!!!
We thought this turned out great! I was in a hurry so I improvised and instead of dicing the onion I used 1 pkg. of Lipton Onion soup, in addition, I used 1 can of Campbell's French Onion soup with the remaining part of the beef broth. I also used Sweet Baby Ray's. It was delicious!
This recipe was great! I made it for the Superbowl. I didn't have any Worcestershire and I used a 4.5 lb piece of bone-in pork shoulder. I also reduced the cooking time by putting the cooker on high for about three hours. Other than that, I followed the recipe exactly. When I served it, I topped the sandwiches with cole slaw to make it Memphis style. It was just like you would get in a BBQ restaurant. I will definitely make this again!
In my opinion, I'm not sure the juices gave the pork all that unique or remarkable flavor.. the final result is probably only as good as the barbeque sauce you use. However, the remaining liquid, once strained, was actually the best French Onion Soup! I used it for that!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Barbequed Pork for Sandwiches
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly easy pulled pork recipe in your slow cooker.
What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.
All you need are 10 minutes to prepare this juicy, tangy roast pork.