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Crock Pot Barbeque

  1. Thaw one Maple Creek Farm  ham or shoulder roast
  2. Pat dry and rub with salt and red pepper flakes
  3. Place roast in crock pot (adding no liquid)
  4. Cook on low for 8 hours or until pork pulls apart easily with a fork.
  5. Pull pork, removing any bones.
  6. Bring a mixture of apple cider vinegar and red pepper flakes slowly to a boil. 
  7. Add salt and vinegar mixture to taste
This entry is related to the following products. Click on any of them for more information.
Pork, Pork Shoulder Roast,
1 Comments »
Richard Conway said,
1/9/2011 @ 9:44 pm
Greetings from Morganton, regarding your recipe for crockpot BBQ. I use a 10lb Boston butt. I trim a lot of the fat then I coat generously with my dry rub, wrap it tightly with plastic wrap, put it in the fridge for at least 8 - 12 hours, remove the plastic wrap. place a pie pan, upside down in the bottom of the crock pot. You will have to massage the pie tin till it fits, then using a knife, put several drain holes in the pie tin.You want to space the butt off the bottom of the crockpot and out of the fat which drips. I cook it on low for 10 hours. mmmmmmmm but I will try your vinegar sauce, like an Eastern NC BBQ sauce, right?
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