>I confess. As with many of my stock dishes, there is no recipe for this one. I start with the pork roast and add various ingredients until it seems right. Amounts? I usually build it early in the morning (read: pre-coffee), and I don’t take the time to measure very much. But it works for our family – except for Amigo, who isn’t fond of it – so I thought I’d share.
Crockpot Pork BBQ on a bun.
No, the crockpot doesn’t go on a bun! But I couldn’t think of any other way to phrase it.
1 pork roast (a 4 lb roast serves me family of four with plenty of leftovers)
2 cups beef broth or 2 cups water + beef bouillon mix
1 stalk celery, diced
1/2 cup onion, diced
These are the main components. Now for the sauce. Enterprising crockpot cooks can make the pork plain and add sauce later according to people’s tastes, add a commercial BBQ sauce, or create their own concoction. I combine the last two options.
ketchup or tomato paste or nothing tomato at all (I’m unpredicatable in the kitchen, and it’s okay).
Sweet Baby Ray’s BBQ Sauce
Cook on low 8-10 hours or on high 4-6 hours. Baste periodically to keep meat moist. Close to serving time, thicken liquid with your favorite thickener (I like cornstarch and cold water mix, stirred into the hot liquid and then simmered for 30 minutes).
Serve on the best buns or sandwich rolls you can buy or bake. This meat is often heavy and moist and will soak through cheap buns. Go ahead: splurge!
I’ve considered doubling this recipe for a crowd, but I haven’t hosted any crowds lately. Hosts and hostesses could even make two kinds in two crocks: one plain, one BBQ sauce. The possibilities are endless! I’ve heard this works with chicken, too, for those don’t eat pork.