Do you enjoy barbeque? I certainly do. It is something very common here in the South. What I call “true barbeque” is made by cooking it in a pit, a smoker, or with certain types of grill/smoker equipment. I do not have any of those. When I get the hankering for barbeque, I use my crockpot. It is easy and a flavorful way to cook fall-apart-tender pork and make tasty sandwiches with it.
The ingredients are very few. I use bottled sauce but you can use homemade. There are so many types of barbeque sauce. I prefer a slightly spicy one with a little bit of sweetness. I use a brand that does not have high fructose corn syrup as an ingredient. I was shocked at how many bottled sauces have it. One day I will make my own but for now I rely on store-bought as I do with ketchup.
The recipe is for a smaller crockpot. I would suggest doubling the recipe if you have a larger one. Mine is over 25 years old and still going strong. It is a 3 quart capacity. Perhaps I should give it a name since it has been around for so long. Not too many small appliances last for decades. I must have hit the jackpot with it and my blender (it is just as old).
The sandwich is made with Texas toast. Look for it in the bread aisle. It is a thick-sliced white bread. Texas toast is commonly offered at BBQ stands and restaurants. It is a great bread for grilling too. My dad would grill it to go with steaks. You can use hamburger buns if you cannot find the toast. Serve the sandwich with chips and cole slaw <- click for a great recipe, just ignore the photo. I will fix it one day. For now I am keeping it there for history sake.
How do you like your barbeque? It is interesting how different parts of the country have their opinions. No matter which way, it is nice to be able to enjoy it as a quick meal on any day.
Crockpot Pork Barbeque Sandwich
- 3 to 4 pound pork butt roast tied
- 1 onion
- 18 ounces barbeque sauce
- Cornstarch optional
- Texas Toast or Hamburger Buns
- Pickle slices optional
Place the pork in the crockpot. Slice the onion into 1/2-inch rings and place the rings on top of the pork. Pour the sauce over the onions and pork. Place the cover on the crockpot and cook on low for 6 to 8 hours.
Remove the pork from the crockpot and set aside. Strain the sauce into a gravy separator. Discard cooked onions. Let the sauce sit for a few minutes to let the grease/oil float to the top. Pour the sauce only into a saucepan and discard the grease/oil. If you do not have a gravy separator then pour the sauce into a saucepan and skim the grease/oil from the top. Cook the sauce on medium for about 20 to 25 minutes to reduce the sauce.
Remove and discard the tie. Using 2 forks, shred the pork. Discard any bits of fat (only use the lean meat).
If the sauce is too thin or you prefer a thicker sauce, stir about 1 teaspoon of cornstarch into 1/4 to 1/3 cup cold water. Pour the cornstarch water into the sauce, whisking as your are adding it. Bring to a low boil, stirring occasionally.
Toast the Texas Toast (or hamburger buns). Place shredded pork on 1 slice of toast. Top it with sauce and pickle slices and another slice of toast.Enjoy! Leftover pork and sauce can be frozen for future use.
A recipe for pork cooked with barbecue sauce in a crockpot then shredded and used for sandwiches.