BBQ Pork

BBQ Pork

boneless pork roast
BBQ sauce (recipe below)

Place roast in crock pot on low. Pour 1-2 C BBQ sauce over roast and let cook.  After about 6 hours, check roast and see if it is ready to shred.  Add more sauce if needed.  Can cook up to 8 hours depending on size (I know very scientific).

Serve on buns that have been buttered and toasted (a must at our house) and if you want to take it a step further into bliss, serve it with Breanna's Coleslaw (yes, in the sandwich).

Breanna's BBQ Sauce

2 C ketchup
2 C tomato suace
1 1/4 C brown sugar
1 1/4 C red wine vinegar
1/2 C unsulfured molassaes
4 t hickory or mesquite flavored liquid smoke
2 T butter
1/2 t garlic powder
1/2 t onion powder
1/4 t chili powder
1 t paprika
1/2 t celery seed
1/4 t ground cinnamon
1/2 t cayenne pepper
1 t salt
1 t coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter.  Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed.  Sauce can also be thinned using a bit of water.