Kathy'S Crock Pot Barbecue
Kathy's Crock Pot Barbecue offers tender, flavorful shredded pork with a tangy vinegar-based sauce, perfect for casual gatherings and comfort food lovers alike.
Ingredients
Instructions
- Sear the pork roast on all sides in a little oil before placing it in the crock pot.
- Add sugar, salt, and vinegar to the crock pot with the meat.
- Start the crock pot on high for about 1 hour, then reduce heat to low and cook for about 10 hours, or until the meat is very tender and falls apart.
- Remove the meat from the crock pot, discard any bones and fat, and cut the meat into small pieces.
- Mix the remaining ingredients for the sauce and toss with the meat.
- Discard all unused drippings from the crock pot.
- Return the meat and sauce to the crock pot to keep warm during serving.
Tips & Substitutions
For a richer flavor, let the pork marinate in the vinegar, sugar, and salt mixture overnight. If you don't have meat broth, chicken or vegetable broth can be used as a substitute. Adjust the amount of Texas Pete hot sauce based on your heat preference. For a thicker sauce, add more catsup or a splash of your favorite bottled barbecue sauce.
Serving Suggestions
Serve the barbecue pork on buns for delicious sandwiches, or alongside coleslaw and baked beans for a classic barbecue meal. It also pairs beautifully with One Casserole Dinner(From 1975 Edition) for a hearty spread. Don't forget to offer extra barbecue sauce on the side for those who want an extra kick.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat in a saucepan over low heat with a splash of broth or water to keep it moist. Alternatively, microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Crock Pot Barbecue contains roughly 156 calories, with 5g protein, 28g carbohydrates, and 3g fat. It is a good source of vitamin C (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1168mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute pork loin with other cuts like shoulder or even a beef brisket, though cooking times may vary. Just ensure the meat is well-marbled for the best tenderness and flavor.
How do I know when the pork is done cooking?
The pork is done when it reaches an internal temperature of at least 190°F and is tender enough to shred easily with a fork. If it isn’t quite there, continue cooking on low until it reaches the desired tenderness.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pork in advance and store it in the refrigerator for up to 2 days before serving. Reheat it gently in the crock pot or on the stove, adding a bit of broth or water to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).