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
Chopped red onions
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.