Slow Cook BBQ Pork

Love Barbecue But Want to Stay Indoors? Grab Your Trusty Slow Cooker

A package of country style, boneless ribs, a cup of barbecue sauce, and a couple of veggies— you’re ready to fashion a pot of BBQ in minutes of prep time. No sautéing, no lighting the grill—it’s a great mid-week treat.

Slow cooking offers a chance to layer the ingredients so the veggies lay on the bottom and the protein lays a top, about an inch from the bottom. There is a lot of liquid in the pork—it will produce its own braising liquid.

I’m now a devotee of rice bowls—where you stack bits of cooked sides atop cooked rice, add a fermented veggie, some sauce, maybe toasted sesame seeds, and eat your way down—it’s somehow tastier than on a plate!

INGREDIENTS: Serves 3-4

  • pork – 2 LBS+- country style ribs, [boneless preferred]
  • Yukon gold potatoes – 6 to 8, small, halved
  • Bell peppers – 1 large, 1-inch pieces
  • onion – 1 medium, 1 inch pieces
  • barbecue sauce – 1 cup
  • salt
  • pepper
  • fresh herb to top [chives, scallions, parsley]

Left: Veggies Brushed with Sauce Right: Pork on Top Brushed with Sauce

INSTRUCTIONS: If you have time, salt the pork a couple hours before adding to cooker

  1. Trim any heavy knobs of fat, but leave ample streaks for flavor; season well with salt
  2. Prepare the veggies
  3. Place the veggies in the bottom of the cooker in a single layer, so it provides one inch of a base to rest the pork on
  4. Brush a half cup of barbecue sauce over the veggies
  5. Add the pork in a single layer, then spread on the other half cup of sauce
  6. Set slow cooker on high for one hour, then reset to low and cook for three + hours
  7. Temp the meat; it’s done at 190º or higher
  8. Remove the contents with tongs and slotted spoon to a serving platter and tent with foil to keep warm
  9. Pour liquid into a skillet and bring to a simmer to reduce: a few minutes, taste for seasoning, then pour over the dish
  10. Serve topped with fresh herb or scallions

Left: Reduced braising liquid Right: Served with Apple Sauce [or More Barbecue Sauce]

PLANNED-OVERS:

Chunk the pork and use it to flavor stir fries, or top rice bowls. I actually look forward more to these dishes than a straight barbecue dish of pork

Left: BBQ Planned Over Pork Over Rice with Steamed Broccolini Right: BBQ Pork Rice Bowl with Pickled Daikon, and Steamed Greens

Recipe by B. Hettig

2 thoughts on “Slow Cook BBQ Pork

  1. I’ve made pork in slow cooker for decades, seasoning and browning a big hunk first to get some crust and then slow cooking it over halved onions and 1/2 cup water in cooker until the pork pulls apart, several hours later. Drain and reserve the liquid for future use, then pour BBQ sauce into cooker and cook o low another hour. But this variation sounds great, a more complete meal, and I can’t wait to try it for a fall football game. Go Bills!

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    1. Yeah, I hear you on the browning ritual. I wanted to see if I could skip the step to up the EVR: Effort Vs Reward in time saving and ease of prep. I think the umami rich barbecue sauce keeps it close. Now, when I see a package of country style pork, it’s like a bell going off. [Saw a printed T-Shirt—”Does Pavlov Ring a Bell?”]

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