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Crock Pot Barbeque
- Thaw one Maple Creek Farm ham or shoulder roast
- Pat dry and rub with salt and red pepper flakes
- Place roast in crock pot (adding no liquid)
- Cook on low for 8 hours or until pork pulls apart easily with a fork.
- Pull pork, removing any bones.
- Bring a mixture of apple cider vinegar and red pepper flakes slowly to a boil.
- Add salt and vinegar mixture to taste
7 Comments »
Richard Conway said,
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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