Easy Crockpot BBQ

The Situation:

You've invited fifteen of your closest friends to your home for the big game this Saturday. You want something hearty, but easy to prepare. Traditional barbecue takes a long time to cook, so you're first inclination is toward the standard fare of hamburgers and hot dogs. The downside is it takes time to prep hamburgers and then someone has to stand over a hot, smokey grill during part of the game.

The Solution:

What I'm offering here is a tasty, easy-to-make crock pot BBQ that I guarantee will impress your guests. Make sure you allow 1/4 to 1/2 lb of pre-cooked meat per serving when you pick the size of your roast. An eight pound Boston Butt will yield enough meat for twenty-five to thirty sandwiches..

Ingredients:

1 - Boston Butt or Pork Roast
1/2 cup Red Wine Vinegar
1/4 cup Molasses
1 tsp Red Pepper Flakes
Garlic Powder

Directions:

Unwrap your roast and rinse it in cold water. If using a Boston Butt don't remove the fat layer. Put the meat in the crock pot fat side down. Pour in the red wine vinegar. Drizzle the molasses on top and then sprinkle on the red pepper flakes. Give the whole roast a good dusting of garlic powder.

Cook on the low setting of your pot for 6 - 8 hours. When it's done, the meat will fall away from the bone. Use tongs to serve right from the pot. The pot liquor may be used as au jus or you may use a tomato based barbecue sauce, just don't use too much. Serve with potato chips, cole slaw or mustard slaw and baked beans. Enjoy the oohs and ahhs. You'll be asked to share the recipe, guaranteed.

Let me know how this works for you!

About the Author

Mark A. Andrews is the owner of Cosentient Technologies, LLC and has over 27 years of software engineering experience on a variety of platforms. His interests are an eclectic mix of food, electronics, robotics, music, software, computers, beer and politics. You can find more of Mark's articles at http://www.MarkAAndrews.com

(C) Copyright 2010, Mark A. Andrews. All rights reserved worldwide.

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