Slow-Cooked Bbq: Tender, Juicy, And Fall-Off-The-Bone Delicious

how to cook bbq in a slow cooker

Slow cookers are a great way to make barbecue food. They allow you to make delicious barbecue dishes without having to spend time at the grill. There are many different barbecue dishes that can be made in a slow cooker, including ribs, pulled pork, chicken, brisket, and beef. The process of slow cooking allows the meat to become tender, and homemade spice rubs and sauces can be used to add flavour.

Characteristics Values
Meat Boneless pork shoulder, beef brisket, chuck roast, chicken, pork ribs, beef ribs, pork
Seasoning Salt, pepper, garlic powder, onion powder, paprika powder, cumin powder, mustard powder, cayenne pepper
Sauce Vinegar, apple cider vinegar, ketchup, barbeque sauce, Worcestershire sauce
Other ingredients Olive oil, brown sugar
Cooking time 6-12 hours

shungrill

Slow-cooking BBQ beef

Ingredients:

  • 1 (3-pound) boneless chuck roast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 (18-ounce) bottle barbecue sauce

Method:

  • Place the roast into the slow cooker.
  • Sprinkle the roast with garlic powder and onion powder.
  • Season with salt and pepper.
  • Pour barbecue sauce over the meat.
  • Cook on low for 6 to 8 hours.
  • Remove the meat from the slow cooker, shred, and return to the slow cooker.
  • Cook for another hour.

Tips:

  • For a smokey flavour, add a few drops of liquid smoke.
  • You can toss the sauce used to cook the meat, or make a new sauce.
  • For extra flavour, add several garlic cloves.

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BBQ pulled pork

Ingredients:

  • 1 (3-4 pound) boneless pork shoulder or pork butt
  • 1/4-1 cup apple cider vinegar
  • 1/4-1/2 cup chicken broth
  • 1/4-1 1/2 cups barbeque sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons hot or sweet smoked paprika
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 tablespoons vegetable oil, plus additional for greasing
  • 1 yellow onion, chopped (optional)
  • 1 (12-ounce) can dark soda (e.g. Dr Pepper, root beer, cola)
  • Hot sauce (optional)

Method:

  • In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spice mixture all over the pork. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
  • Lightly grease the crock of a slow cooker and heat the vegetable oil in a large skillet over medium-high heat.
  • Sear the pork until golden brown on all sides, about 2 minutes each side. Add the onion to the slow cooker, then place the pork on top.
  • Pour the soda over the pork and set the slow cooker to low for 6 to 8 hours, or until the meat has collapsed and shreds easily.
  • Drain most of the liquid from the slow cooker and shred the meat directly in the pot.
  • Add the barbeque sauce and stir to combine.
  • Taste and add more barbeque sauce, hot sauce, salt, or pepper, if desired.
  • Serve with soft rolls and extra sauce on the side.

Tips:

  • For a smokier flavor, add a few drops of liquid smoke.
  • If you prefer crisp bits in your pulled pork, spread the shredded pork on a sheet pan and place under a broiler for a couple of minutes, then return it to the slow cooker.
  • If you're short on time, you can skip the spice rub and searing steps and just place the pork in the slow cooker with the other ingredients.

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BBQ chicken

Slow Cooker BBQ Chicken

Ingredients:

  • 3 lbs (about 5-6) boneless, skinless chicken breasts, trimmed of fat
  • 1 1/2 cups BBQ Sauce (try Homemade BBQ Sauce or Sweet Baby Rays Honey BBQ)
  • 1/2 medium onion, grated (with juice)
  • 1 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar

Method:

  • Stir together all the sauce ingredients in a 5-6 qt slow cooker.
  • Add the chicken and turn to coat. Cover and cook on high for 2-3 hours or on low for 6-7 hours. Check on it early since timing can depend on the thickness of your chicken and the size of your slow cooker. It will also cook faster if making a smaller batch. Chicken is done when cooked through to an internal temperature of 165˚F and is easy to shred.
  • Remove the chicken to a cutting board and shred each breast using two forks. Place the shredded chicken back in the crockpot and stir to coat with the sauce.

Tips:

  • You can use any type of BBQ sauce for this chicken. Play around with different flavours like smoky, honey, pineapple, or spicy.
  • The classic way to serve this chicken is on a bun, like a classic BBQ chicken sandwich. Make sure to add some coleslaw and pickles to make it extra delicious!
  • You can also use this BBQ chicken for tacos, pizza, bowl meals, on a baked potato or sweet potato, on nachos, or even on a salad.

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BBQ brisket

Slow-cooked BBQ brisket is a delicious, melt-in-your-mouth dish that is surprisingly easy to make. Here is a step-by-step guide to help you prepare this mouth-watering meal using a slow cooker.

Ingredients:

  • 2-3 pounds of beef brisket
  • Spices for the rub: smoked paprika, garlic powder, onion powder, black pepper, kosher salt, dried parsley, ground cumin, ground coriander, oregano, chilli powder, and cayenne pepper (optional if you prefer less spice)
  • 4 teaspoons of brown sugar
  • 1 tablespoon of oil
  • 2 teaspoons of apple cider vinegar
  • 1/4 cup of low-sodium beef stock or water
  • 1 tablespoon of low-sodium soy sauce
  • 1 large onion
  • Your favourite barbecue sauce

Method:

First, prepare the rub by mixing the spices, brown sugar, oil, and vinegar in a small bowl. Then, pat the brisket dry and generously apply the rub all over the meat. You can let it marinate for up to 24 hours, but if you're short on time, an hour will also do the trick!

Next, combine the barbecue sauce, beef stock or water, and soy sauce in a measuring cup and set it aside. Take your slow cooker and place the large onion, cut in half, inside—this will act as a trivet for the brisket. Add the brisket with the fat side facing up and pour the sauce mixture over it.

Now, it's time to let the slow cooker work its magic! Cook the brisket on low heat for 6 to 8 hours, depending on the weight of the meat. For a 2-pound brisket, 6 to 7 hours should be enough, while a 3-pound cut might need the full 8 hours. The ideal internal temperature for the meat is 175ºF, so use a meat thermometer to check if it's ready.

Once the brisket is slow-cooked to perfection, it's time to form that delicious crust. Place the brisket on a foil-lined baking sheet or a wire rack and baste it with the sauce, after removing the fat using a fat separator. Pop it into the oven and broil until a beautiful, deep crust forms on the meat. Keep a close eye on it to avoid overcooking!

Finally, let the brisket rest for 15 to 20 minutes. Cover it with foil to keep it warm and let the juices redistribute. This resting time will also allow the internal temperature to rise by another 10 degrees.

Slice the brisket against the grain and serve it with your favourite sides or pile it high on brioche buns for mouth-watering BBQ brisket sandwiches!

Enjoy your homemade, tender, and flavourful BBQ brisket!

shungrill

BBQ ribs

Slow-Cooker BBQ Ribs

Ingredients:

  • 3-4 pounds of pork baby back ribs
  • Salt and pepper to taste
  • 1/2 cup packed brown sugar
  • 4 tablespoons vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 1/2 cup water
  • 1 onion, sliced
  • 1 clove of garlic, minced
  • Your favourite BBQ sauce

Method:

  • Preheat the oven to 200°C.
  • Season the ribs with salt and pepper and place them in a shallow baking pan.
  • Brown the ribs in the oven for 15 minutes on each side; drain the fat.
  • Mix the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper together in a medium bowl.
  • Place the ribs in the slow cooker.
  • Pour the sauce over the ribs and turn to coat.
  • Cover and cook on low for 6 to 8 hours, or until the ribs are tender.
  • When the ribs are almost finished, preheat the oven to 190°C.
  • Transfer the ribs to a baking sheet and discard the onion and garlic.
  • Coat the ribs with BBQ sauce.
  • Bake the ribs in the oven until the sauce caramelises and sticks to the meat, about 10-15 minutes.

Tips:

  • For an extra kick of heat, add some cayenne pepper to your sauce.
  • For a more intense garlic flavour, add some minced garlic to your sauce.
  • If you want to make the ribs extra special, try making your own homemade BBQ sauce.
  • If you don't have time to make your own sauce, you can use a store-bought option such as Stubb's or Sweet Baby Rays.
  • For a well-balanced meal, serve the ribs with sides such as mashed potatoes, roasted veggies, potato salad, baked beans, or cornbread.
  • These ribs are a great option for a crowd as they can be prepared in advance and finished off in the oven when your guests arrive.

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