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

Serving 8

Ingredients:

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)

Directions:

1. If your pork is extra fatty, trim some of the fat with a sharp knife so your pork is not too greasy.
2. Take all of the seasonings for the dry rub and combine. Then rub all over the pork. (Imagine massaging the pork.)
3. Pour the bottle of beer into the bottom of your crock-pot.
4. 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.)
5. Cook on low for 8 - 10 hours.
6. Remove the pork to a large bowl and shred, using two forks.
7. Pour liquid into a small saucepot and cook on medium-high heat to reduce liquid.
8. After shredding the pork, place pork back into the crock-pot and add reduced liquid (if desired) and barbecue sauce.
9. Leave in the crock-pot anywhere from half an hour to an hour.
10. Serve on buns with coleslaw. Refrigerate any leftovers in plastic containers.

Coleslaw

Ingredients:

• 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)

Directions:

1. Wash the cabbage and cut off the bottom, then grate it or place in food processor.
2. Add carrots (or red cabbage) to food processor and grate.
3. Take cabbage mixture and place in a bowl and add mayonnaise, salt and pepper.
4. Stir all ingredients well to coat the cabbage and enjoy!

More barbecue recipes

Barbecue pork on buns
Chinese barbecued pork
Barbecue sauce