I am a BIG fan of Southern BBQ. Carolina style, Texas-style, St. Louis dry rub, deep South meat & three plates, mop sauces, smokey, bourbon-basted, slow-cooked, potato salad and mac and cheese as “veggies”–you get the idea. I am the nerd that barbecues three chickens three days in a row using different types of wood chips to see which one imparts the most flavor. I’ll smoke an 11-hour brisket the 11 hours before a holiday flight (got in trouble for that one…bad timing…) I just really love bbq.
If you are like me and don’t have time to hang around your grill for 10 hours, yet still require the taste of authentic barbecued meats, this recipe is for you!
The answer is the slow cooker – that wonderful, old school machine that you can literally “set and forget”. Just don’t forget for more than 11 hours or you meat might dry out! The main actions in this recipe require you to dump all ingredients in your crockpot, turn it on, and then enjoy the delicious aromas emanating from the machine, getting richer and sweet-smokier by the hour.
Best of all, once done, you can do a ton of stuff with the leftovers! Sick of sliders? Whip up some cornbread, some sauteed kale or other greens, and some baked beans, and you have yourself a proper “meat & three”. OR, add some salsa and chipotle hot sauce to your pork, heat up some tortillas, top with the same-said pickled onions of this very recipe, and now you have carnitas tacos with a dash of Southern charm! Make enchiladas. Make tamales. Add hoisin sauce, chopped onions, chopped water chestnuts, and plop into large leafs of butter lettuce or iceberg for an Asian spin. There’s really nothing you can’t do with the leftovers. (Besides maybe pulled pork ice cream….not sure how that one would come out.)
The quick pickled onions are also extremely versatile! We put them on salads, to top deviled eggs, in and on enchiladas, late night nachos, or with cheese & crackers.
Just go ahead and make it already!
Makes 8 regular sized sandwiches, and at least 16 minis.
Total prep+cook time: on low – 10 hours, 25 minutes, on high – 6 hours, 25 minutes.
Pulled Pork
- Mix the paprika, garlic powder, chili powder, cumin, brown sugar, salt, and pepper in a small bowl to create the spice rub.
- Evenly distribute rub on the pork shoulder. Let seasoned meat sit in refrigerator for at least one hour, but preferably overnight.
- Combine pork, bbq sauce, beer, liquid smoke, and onion in a slow cooker on low for 9-10 hours, or high for 5-6.
- Before serving, remove some of the juices with a large ladle into a small saucepan and add a dash of cider vinegar; bring to a boil then reduce heat and simmer until thick.
- Shred the meat in the crockpot with a couple of forks or a large wooden spatula or spoon and season to taste with s & p
- Serve on buttered slider buns and top with pickled onions, shredded cabbage, and the extra bbq sauce!
Quick Pickled Onions
Combine all in a non-reactive container (glass tupperware is ideal here). Chill until ready to serve.
BBQ Sauce
Combine all ingredients in a small saucepan. Heat, stirring on med-low until boiling, then reduce heat and simmer until thickened to your liking. S and P to taste.
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