Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
Description
Go with traditional barbecue sides here—baked beans, corn on the cob, and slaw. To make the recipe even simpler, substitute your favorite bottled barbecue sauce.
Ingredients
US|METRIC
- 3 1/2 pounds boneless blade pork roast
- 3 tablespoons unsalted butter
- 1/3 cup onions (diced)
- 1 cup ketchup
- 1/2 cup water
- 1/3 cup lemon juice (OR cider vinegar)
- 2 tablespoons brown sugar (packed)
- 2 tablespoons mustard
- 2 tablespoons worcestershire sauce
- 1/8 teaspoon salt
Directions
- In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the ketchup, water, lemon juice, brown sugar, mustard, Worcestershire sauce and salt and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes. Remove from the heat and set aside to cool.
- Place the pork in a slow cooker. Reserve 1 cup of the sauce and set the remaining aside in the refrigerator. Use a meat injector to inject the 1 cup of sauce into the meat, piercing it all over 6 to 10 times (depending on your meat injector, you may need to strain the sauce first). Cover the meat and cook on low 6 to 8 hours, until the meat is very tender.
- About 30 minutes before the meat is done, bring the remaining sauce to room temperature.
- Serve the meat with the sauce.
Did you make this?
Reviews(0)