Chopped Or Pulled Pork? Chipotle to add a kick? Rack Your Ribs with this space saving bbq gadget.

From BBQ Podcast site GrateTV This is the second episode of our BBQ show recently renamed GrateTV (previously MeatheadsTV). Viewers question the benefits of chopped vs.pulled pork for competition and the backyard. Plus we look at a solid Rib Rack and a secret ingredient that can fire you up. Hosted by Jack Waiboer from Carolina Pitmasters and our very own Bill West.

Simple Crock Pot BBQ

If  barbecue is done any way but outside and over coals you’ll always have the ‘Que “purists” all worked up in a lather.   Typically BBQ is outdoor cookin’.   But there are ways to cheat a bit.   The main ingredient is time.

Low and slow is the key. This slow cooker / crock pot barbecue recipe is so simple it’s hard to beat for your next informal group feast.  Plus the cleanup is a cinch (you only dirty the pot and two forks)!

You will need to plan  for 16+ hours of cook time but otherwise it’s easy.  With the addition of just a loaf of white bread and pickles – it’s super affordable to feed a crowd.

SEE HOW TO BBQ VIDEO HERE

Makes 16 Servings:

• 5 lbs Boston Butt
• 21 oz. Barbeque Sauce (your favorite – we used Sweet Baby Ray’s)
• 2 tbl. Lemon Juice
• 2 tsp.Brown Sugar
• 1 onion – chopped
• 3 tsp. Creole Seasoning (Tony Cachere’s)
• Loaf of sliced White Bread

Rub the meat with one teaspoon seasoning.  Place the meat skin (if any) side down in the cooker.   Heat on slow for approximately fifteen (15)  hours or until soft enough to fall apart. See BBQ video.

Temporarily remove meat to drain all liquid from pot.   Replace and pull apart into thumb sized chunks using two forks. Remove any unwanted excess fat and skin pieces. Add remaining ingredients and mix again.  Do not over mix  or completely shred ( some larger chunks will help final texture).

Heat / cook on low for approximately two additional hours.

Stir and serve with white bread.