Not the Perfect Cook: Easy Southern crock-pot beer barbecue
In the South, we love our barbecue. It can be laid back and easy-going or it can be rather competitive. Dry rub or wet sauce? Smoked or oven roasted? I love barbecue sandwiches as much as the next person but having the time to smoke it just is not feasible. So I came up with a way to make barbecue in a crock-pot! Not only is it simple and delicious, it feeds a crowd! Couple it with my dad's World Famous Coleslaw and you have a lip-smacking, blue-ribbon quality meal.
These recipes will keep you out of the drive thru and provide a fabulous Southern meal on the table that even the toughest barbecue critics will love.
Crock-pot Southern beer barbecue
For the pork:
- 1 (4 - 6 pound) pork shoulder (also called Boston butt)
- 1 white onion, quartered
- 1 bottle of beer (any flavor you enjoy -- I use an India Pale Ale)
- 1 bottle of BBQ sauce (your choice of flavor)
- Hamburger buns
For the dry rub:
- 2 tablespoons Complete seasoning (oregano, cumin, garlic salt mixture)
- 2 tablespoons Creole seasoning
- 1 teaspoon dry mustard
- 1/2 teaspoon allspice
- Pinch salt (about 1/2 teaspoon at most)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (use more if you like more heat)
- If your pork is extra fatty, trim some of the fat with a sharp knife so your pork is not too greasy.
- Take all of the seasonings for the dry rub and combine. Then rub all over the pork. (Imagine massaging the pork.)
- Pour the bottle of beer into the bottom of your crock-pot.
- Next add the quartered onion and pork to crock-pot. (If your pork is too large for your crock-pot, you can cut the pork in half and stack in the crock-pot.)
- Cook on low for 8 - 10 hours.
- Remove the pork to a large bowl and shred, using two forks.
- Pour liquid into a small saucepot and cook on medium-high heat to reduce liquid.
- After shredding the pork, place pork back into the crock-pot and add reduced liquid (if desired) and barbecue sauce.
- Leave in the crock-pot anywhere from half an hour to an hour.
- Serve on buns with coleslaw. Refrigerate any leftovers in plastic containers.
- 1 head of green cabbage
- 2 - 4 carrots and/or red cabbage
- 3/4 cup to 1 cup mayonnaise
- Salt and pepper to taste (around 1 teaspoon of each)
- Wash the cabbage and cut off the bottom, then grate it or place in food processor.
- Add carrots (or red cabbage) to food processor and grate.
- Take cabbage mixture and place in a bowl and add mayonnaise, salt and pepper.
- Stir all ingredients well to coat the cabbage and enjoy!