Crockpot BBQ pork

[Clipper]

I had a yearning for some pulled pork barbecue sandwiches so we are doing a 5 pound pork butt in the crock pot today with Sweet Baby Ray's barbecue sauce and other spices.

Simple recipe from the local newspaper few weeks ago.

1 4-5 lb pork butt, bone in.
1 28oz bottle of Sweet Baby Ray's honey barbecue sauce.
A light dusting of your favorite BBQ rub mixture
1/4 cup orange juice or apple juice
1/4 cup cider vinegar
2 tbsps brown sugar.

I mixed up a rub of Lawry's seasoned salt, paprika, garlic powder, a dash of cayenne pepper, and black pepper. Mix it to your own taste, using your own favorite spices. I rubbed the roast last night and left it to absorb the rub overnight in the refrigerator.

Place the roast in the crock pot, pour 1/2 bottle of the sauce and the cider vinegar over the roast and cook on high for an hour or so. Turn down to low and cook for 6 to 8 hours or until the meat will pull off the bone with a fork.

Remove the roast from the crock pot, discard the grease and juices. Shred the pork with two forks. Return the meat to the crock pot, stir in the remaining 1/2 bottle of sauce, if the mixture looks dry, simply loosen it up with more sauce or in my case, I use a little orange juice to thin it just enough to be moist and yummy. Cook on low for another hour or so.

Serve on a good sturdy roll that will hold up to the moisture, with a side of cole slaw and macaroni or potato salad. Here in the South they sell rolls specifically aimed at barbecue sandwich fans, but they are actually nothing more than a good quality kaiser roll.

(soon after I posted this, I found that a friend from Middleville NY posted a similar Sweet Baby Ray's recipe on Facebook, except that recipe was for crock pot ribs) Hey, ribs, pork butt, brisket, chicken or whatever your favorite protein, there is nothing better than good barbecue to brighten a winter day and smelling it cooking in the slow cooker all day is simply heavenly.

[chris]

I just made some the other day. this time though (first time this has ever happened) the crockpot had a burnt on crust I'm guessing from the sugar in the BBQ sauce. Nothing seemed to get it off. I soaked it after removal of meat when first noticed. So then I refilled it with water and some soap and plugged it in hoping that would work. Even took a knife to scrap off the sides where I still found crust. Any suggestions.

[Clipper]

No suggestions at this point. I spray ours with non stick cooking spray before we start anything in it. They also make foil liners from Reynolds but that won't help you now.

I wonder if oven cleaner would work or would be safe. I would try it and if it cleans it, I would put some soapy water in the crock pot and plug it in and simmer the soapy water for a while to remove any residue from the oven cleaner and then do the same with clear water to rinse it well. We have used it on pans and cookie sheets. It should be okay on the crockery.

[clarencebunsen]

There are a number of suggestions here:

answers.yahoo.com/question/index?qid=20081030135358AAOZThO

The person with the problem seemed to like the baking soda technique.

[Clipper]

Baking soda sounds much easier and safer. Hope it works for ya Chris. I have been thinking of picking up some of the crockpot liners and trying them. We use our crockpot quite often. I guess we have been lucky, and I DO always spray it with PAM before we put anything in it. We do chili, soups and stews often, and I love to do pork chops with apples, and cube steaks with gravy and mushrooms in it. Ribs, pot roast and pork butts are something we are just recently getting into with the crockpot.

[chris]

My crock pot is an old Rival.....and it is ceramic inside (like a crock) The inside does not come out so I can't stick it in the sink or submerge in water. Took several days of filling up with water and soap detergent and soaking along with elbow grease and finally looks clean. I was a bit surprised because I didn't think anything adhered to glass. Next time I am going to try all your suggestions next time. (but hopefully there won't be a next time) The time before when I cooked this dish nothing like this happened. All I did this time was put it on autoshift and it might have been to hot or maybe it was the new BBQ sauce I tried.

I don't think I would ever use oven cleaner on something that would have food put in it directly. Never thought to use cooking spray. I have some oven bags for the oven but none for the crock but still didn't think of needing to use either.

[Clipper]

We recently sent one of those old Rival crockpots to Goodwill. Kathy's cousin gave her a large oval shaped one with removable crock and a lid with a silicone gasket and clips to hold it in place for travel.

I am curious and somewhat skeptical as to how effective or handy the Reynold's liners would be. If they are simply a foil liner, I wonder how they would hold up to stirring the dish with utensils or whatever. Hell, if ya tear the liner, you are back where you started with a mess to clean, plus you might end up eating pieces of foil, lol.

[chris]

I do have a small Nesco that I bought and forgot all about till now. I wonder if I could make chili in that? You are supposed to be able to do anything with it......roast, bake etc...chili? (I'm getting hungry talking and looking up food)

[Clipper]

Ya could always go East on I90 for about 70 miles, go South on I81 for 600 and something more, and get off at Exit 1 in Virginia. You would then be only about 4 miles from a crockpot full of good chili. I will put it on when you are in Maryland and it will be ready and hot when ya get here, hahaha! Hey, ya won't even have to wash the crockpot OR the dishes.

Kathy and I are trying to get up the energy to get dressed and go out for dinner for my birthday. We have yet to decide where to go. I was thinking a good steak, but some good old fashioned barbecued ribs might hit the spot too. Hmmmm. Decisions, decisions. LOL

[chris]

LOL.....no thank you you said you have snow but I would continue on down to Florida where my friends just went for the winter (Naples it was 72 this am at 730)

[Clipper]

We liked the crock pot BBQ so much that we made it again today. It makes a wonderful, minimum fuss, supper when coupled with a coleslaw or salad of some sort. I bought a huge pork butt the other day. Almost 7 lbs. Cut it in half and we have two meals. One BBQ and one pork roast to be served with mashed potatoes and veggies at some later date.

We had our pulled pork BBQ on a fresh kaiser rolls, with a side dish of coleslaw, and home made dutch apple pie is cooling on the counter as we speak. With Kathy's cooking and baking it's a wonder I don't weigh 400lbs.

She has become a fan of planning meals that take advantage of a meat that can be used to prepare more than one meal. Tomorrow she is going to do a rotisserie chicken on the Showtime Rotisserie. The present plan is to have chicken enchiladas tomorrow night, and to have chicken left over for chicken salad sandwiches or to top a salad.

Kathy is a wonderful meal planner, and maximizes our food dollars at every turn. We both grew up in homes where money was in short supply and although we were well taken care of, we didn't come up with any silver spoons in our mouths. I have been known to kid her about being a tight Polack, but when her mom was alive, she referred to Kathy as "frugal." LOL We would not have many of the things we presently have if not for her tendency to save our money, and to stretch a dollar.

[kit]

Clipper... I need some culinary advice and you and Kathy can probably provide it. I'm not really up on barbeque sauce and I like to make everything from scratch.

I roasted an eye of round to slice into slivers to make deli roast beef sandwiches with mustard and horseradish. The sandwiches are wonderful, but I'd like to take some slices of the beef and slowly simmer and tenderize them in a combination of ingredients that would be sort of like a barbecue sauce. My problem is that I don't know what ingredients to use. I don't want to buy some pre-made stuff in a bottle, but would rather make it from scratch. Can you and/or Kathy give me some suggestions?

[Deleted]

Chris try to use a few bounce dryer sheets in the crock pot next time. Just pout some hot water over them in the pot and let it soak for overnight. It works. But you have to use Bounce.

I an doing stewed pork in fire roasted tomato's tonight. Thought I would try out this recipe I found.

[Clipper]

Sorry Kit. I don't have a written recipe for BBQ sauce. I have made it from scratch using ketchup, brown sugar, molasses, honey, Worcestershire sauce, a dash of hot sauce or cayenne pepper, black pepper, and a small dash of liquid smoke (not much. It's really potent stuff). If it is too thick, I usually thin it a little with orange juice, simply because we always have some in the fridge and I don't want to dilute it with water.

I start with a couple of cups of ketchup, although if you don't have ketchup, you can use tomato sauce, and just adjust the other ingredients to taste, and add a couple tablespoons of vinegar and some onion powder. From there I add a couple of tablespoons of molasses, a half cup of honey and half cup of light brown sugar, and add the rest of the ingredients to taste as it warms on the stove and the sugar and honey dissolve into the sauce.

I pretty much play it by ear, tasting and adjusting until it tastes like BBQ sauce and is at the spice level that I like.

Sorry we don't have a recipe to offer. For the pulled pork that we have been doing in the crock pot, I have been using Sweet Baby Rays bottled honey bbq sauce.

[Clipper]

The eye of the round sounds delicious with horseradish and mustard. I am always at a loss to make and eye of the round roast tender enough to enjoy it, probably due to the fact that I like roast beef pretty pink in the middle. My only success has been to mix Adolf's meat tenderizer with a little beef broth and inject the roast the day before, storing it overnight before doing it on my showtime rotisserie. I love roast beef, but who the hell can afford a nice tender rib roast at today's beef prices? LOL