Kentucky Barbecue
Kentucky Barbecue offers tender shredded beef or pork in a rich, tangy sauce with smoky and savory flavors, perfect for casual gatherings or family dinners.
Ingredients
Instructions
- Cook the roast in a crock-pot overnight or in a pressure cooker for 2 hours.
- Shred the cooked roast with a fork and remove any fat.
- Set the shredded meat aside.
- Cook onions and celery in broth until tender.
- Mix all other ingredients in a mixing bowl.
- Empty the broth from the crock-pot and add the shredded meat and mixed ingredients.
- Stir well and cook in the crock-pot for 3 to 4 hours.
- Stir occasionally during cooking.
Tips & Substitutions
For best results, consider using a Top-Of-Range Pot Roast for a richer flavor. If you prefer a spicier kick, feel free to increase the hot sauce or add a pinch of cayenne. You can substitute the Kraft barbecue sauce with your favorite homemade version or a different brand for varied taste. If you're out of Worcestershire sauce, soy sauce can work as a substitute, though the flavor will slightly differ.
Serving Suggestions
Serve this Kentucky Barbecue on soft buns for delicious sandwiches, or alongside coleslaw for a classic barbecue meal. It pairs wonderfully with cornbread or baked beans, making it perfect for gatherings or family dinners. For a fun twist, consider serving it with Party Pizza Rye for a unique appetizer option that complements the savory flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm on the stove over medium heat or in the microwave until heated through. If the mixture appears dry, add a splash of broth or water to maintain moisture. It can also be frozen for up to 3 months; just ensure it cools completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Barbecue contains roughly 405 calories, with 4g protein, 72g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 2408mg per serving (105% 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 chicken instead of beef or pork for this recipe?
Yes, you can use chicken for a lighter option, but be aware that cooking times may vary. Chicken tends to cook faster, so adjust the pressure cooker time to about 30 minutes or cook in the crock-pot for 4-6 hours on low. Shred the chicken as you would the beef or pork.
What can I use as a broth substitute?
If you don't have broth on hand, you can use water with added seasonings like garlic powder and onion powder for flavor. Vegetable broth works well too. For a richer taste, consider using a mixture of red wine and water, or even beer, depending on your preference.
Is it possible to make this barbecue in advance?
Absolutely! This dish is perfect for make-ahead meals. Prepare it up to the cooking stage, let it cool, then store it in the fridge for up to 2 days. When ready to serve, simply reheat as directed, allowing the flavors to meld even further for a delicious meal.
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).