If you're like me and life got in the way for a charcoal filled 4th of July celebration, it's not too late. It's one of my favorite holidays and always has been. No need to fire up the grill when time is short. Have barbecue in the slow-cooker and still have a few minutes to watch the fireworks. With my barbecue and my mama's barbecue sauce, you'll be set for a crowd.
Makes 10 cups
Slow-cooking time: 7 hours
Southern barbecue recipes are endless, with every serious outdoor cook making his or her own version and swearing it’s the best. Preparing a smoker (and learning how to work it) can take quite a lot of time. Save some time by plugging in the slow cooker and letting it do the work. Use the shredded meat to make barbecue sandwiches or combine it with a slice of white bread and slaw for a barbecue plate. If a 6-pound roast is hard to find, use two smaller ones instead.
1/4 cup packed light brown sugar
1 tablespoon salt
1 teaspoon celery seed
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (6-pound) bone-in Boston butt roast
1 (12-ounce) pale ale beer
Tangy Barbecue Sauce
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
To make the dry rub, combine the sugar, salt, celery seed, chili powder, cayenne, paprika, garlic powder, and pepper in a small bowl. Generously massage the dry rub into all sides of the roast. Place the roast, fat side up, in the prepared slow cooker. Pour the beer around, not over, the roast and place the cover on the slow cooker. Cook on high for 7 hours, or until the meat falls off the bone.
Transfer the roast to a large mixing bowl, discarding the cooking liquid left in the slow cooker. Discard the bones. Use two forks to shred the meat. Stir in 1 cup Tangy Barbecue Sauce. Serve the remaining sauce on the side.
Tangy Barbecue Sauce
Makes 4 1/2 cups
Mama always made her tangy barbecue sauce to go with my dad’s ribs or chopped barbecue for family get-togethers on the back porch. I’ll never forget the CorningWare saucepan she used with the removable handle. It’s a miracle that pot wasn’t dyed pink after years of holding the red, bubbling sauce.
1/4 cup butter
1 cup finely diced Vidalia onion
2 cloves garlic, minced
3 cups ketchup
1 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup freshly squeezed lemon juice
1/2 cup packed light brown sugar
Heat the butter in a stockpot over medium-low heat. Add the onion and garlic and cook until softened, about 4 minutes. Stir in the ketchup, vinegar, Worcestershire sauce, lemon juice, and brown sugar. Bring to a simmer, stirring often. Cook for 10 minutes.
Keep the sauce in the fridge for up to 3 weeks.
Copyright © 2011 Rebecca Lang Cooks, LLC. All rights reserved.
Recipes from Quick-Fix Southern.