Memphis is home to some amazing barbecue with restaurants like Rendezvous and Corky’s among others. I still remember driving highway 70 with my parents to Mason, Tennessee, and enjoying Bozo’s Barbecue. Then when we moved to Austin, Texas, and I was introduced to brisket and bbq sausage at Rudy’s, The Salt Lick, and County Line. And to top it off, we had a great family in our church in Austin who owned Smokey Denmark Barbecue.
Needless to say… I have a love for barbecue! So every chance I get I am trying to master my own version of this tasty meal. Obviously, barbecue on a smoker is very tender and tasty, but it takes all day monitoring and adding water, etc. But what about days like this particular Tuesday when you have a hankering for pulled pork?
I have discovered preparing pulled pork in a crock-pot that is pretty good and relatively easy.
- 3-4lb Boston Butt Roast (I usually buy several of these on sale for $1.99/lb and freeze them for later)
- 1-2 Onions
- Brown Sugar
- 1/2 cup Apple Cider Vinegar
- 1/3 cup Worcestershire Sauce
- Barbecue Sauce of choice
- Fully cover boston butt with brown sugar on all sides (I usually do this the night before and let it rest in refrigerator overnight)
- Slice onion(s) and place in bottom of crockpot
- Place coated boston butt in crockpot on top of the onions
- Combine apple cider vinegar and worcestershire sauce and then pour it on top of the boston butt
- Place the lid on the crockpot and cook it on high for 2-3 hours. At this point it should begin being tender. Then reduce crockpot to low and cook for and additional 5-6 hours. By this time it will be fall-off-the-bone tender.
- Remove from the crockpot and after cooling pull the meat apart.
- Serve on buns with barbecue sauce and top with cole slaw for an even tastier sandwich.
SHARE YOUR THOUGHTS…
Let me know how it goes! What other barbecue recipes have you found helpful?