Carolina Crock Pot Barbecue


3-1/2 pounds boneless pork loin roast

1 cup bottled barbecue sauce (see note below), plus more for serving at the table (I use Hunt's Hickory BBQ Sauce)

I add 1 teaspoon of Liquid Smoke (not an ingredient in the original recipe)


Trim visible fat from the pork and cut the meat in half, placing the pieces side by side in a slow cooker.

Pour the barbecue sauce (thinned, if necessary; see note below) over the meat. Cover and cook on low (200 degrees) for 8 to 9 hours.

Remove pork from the slow cooker and place on serving platter. Using two forks, pull the meat into shreds. (The meat should be very tender, so this will be easy to do). Put the shredded pork in a serving dish and spoon enough of the sauce from the crockpot over the meat to moisten. Serve at once on buns or rolls. Serve extra barbecue sauce at the table.

Makes 8 servings

Note: If your favorite barbecue sauce is the consistency of ketchup or thicker, thin with water until it will pour in a thin stream to ensure that the meat is coated with sauce. You won't need to thin the sauce for passing at the table. The pork may be prepared up to 2 days ahead and refrigerated; leftovers may be frozen up to a month.

In the South, barbecued pork is traditionally served on a large bun with cole slaw on top of the meat.