19 May, 2007  |   6 Comments

Barbecue pork on a bun recipe

BBQ PorkThe fun part about this recipe is feeling like a kid as you take EVERY SINGLE CONDIMENT out of your fridge and pantry and throw it in a pan.

It’s like making mud soup, but more fun because you can eat it. As you throw ketchup, mustard and Worcestershire sauce all into one giant pan, you laugh and laugh while saying, there’s no freaking way this is going to taste good.

But it does.

It tastes so good that your bocce team will eat it from under your nose, leaving you with but a fingerful of sauce, and that fingerful of sauce will be so tasty, so not tasting like you tossed every condiment in your fridge into the crock pot that you’ll make it again, just for you.

Slow cooker barbecue pork on a bun recipe

1 cup ketchup
1/4 cup chili sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/4 cup honey
3 tablespoons Worcestershire
1 tablespoon soy sauce
1 teaspoon chili flakes
4 cloves garlic, minced
1 3ish pound boneless pork butt, trimmed
1 cup water

For serving:
Kaiser rolls
Chopped red onions
Potato Chips

Combine ketchup, chili sauce, mustard, cider vinegar, honey, Worcestershire, soy sauce, red pepper flakes and garlic in a saucepan. Bring to a boil, then reduce heat to low and simmer for about five minutes. Let cool to room temperature.

Put the butt (heh) in a large plastic bag. Pour the sauce over the meat, seal it up and marinate overnight in the refrigerator. Turn the bag over when it occurs to you.

Remove the pork from the marinade and put in the slow cooker. Pour the marinade into a small bowl, add the water and mix well. Pour over the pork. Cover and cook on low for around 8-10 hours, or while you are at work. Transfer the pork to a platter, tent with aluminum foil and let stand for around 10 minutes before it’s time to dig in.

I like to toast my bun and put coleslaw on the pork.
James likes his with mayonnaise.
We both like this pork with potato chips.

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6 thoughts on “Barbecue pork on a bun recipe

  1. 1
    Peggasus says:

    You and I are like cooking twins. Not long ago we had a party and TWELVE POUNDS of this disappeared. Sometimes I add a dried pasilla pepper or two instead of the crushed chiles. I always make it with corn & black bean salad.

    My 15-year old, in two weeks, is having SEVEN friends come to stay for 5 days, and this is on the menu. I wonder if seven pounds will be enough? 🙂

  2. 2
    e says:

    this sounds delicious. how would you do this without a slow cooker?

  3. 3
    Colleen says:

    HJ, I’m totally diggin’ on your delicious-flavored blogs!


  4. 4
    deb says:

    I just wanted to pipe up and tell you how much I am loving every single day of this month–the burgers, the skewers, the aperitif party idea, and now you’ve demystified shredded barbeque pork. I can’t wait to try it. (I also make a bbq sauce which I always call a total “ingredient dump”–the rare thing that is wildly more expensive homemade, but incomparably delicious.)

  5. 5
    styro says:

    Onions on a BBQ sandwich are an affront to the Southerner in me, but I can abide by them as long as you smother the whole thing in coleslaw before adding the top bun. 🙂 The month full of recipes is awesome. I love it!

  6. 6
    Natalie says:

    Hi HJ

    These look yummy! I’ll have to make them soon.

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