Why You’ll Love this Pork Barbecue Recipe
If you’re a fan of tender, flavorful meats, you’re going to love this Pork Barbecue recipe. I can’t get enough of that melt-in-your-mouth goodness!
The combination of spices and slow cooking creates a rich, savory flavor that’s simply irresistible. Plus, it’s incredibly versatile—whether you serve it on a bun, over rice, or as part of a barbecue spread, it never disappoints.
The best part? It’s perfect for meal prep, letting you enjoy delicious leftovers throughout the week. Trust me, once you try this recipe, you’ll be hooked and craving more of that smoky, sweet taste!
Ingredients of Pork Barbecue
When it comes to making mouthwatering Pork Barbecue, the magic really begins with the ingredients. You want to gather everything you need before getting started, so you’re not scrambling through your pantry halfway through the process. Trust me, I’ve been there, and it’s not pretty.
So, let’s round up the essentials that will make this dish sing with flavor.
Ingredients:
- 7 lbs boston butt pork steaks, cut 1 inch thick
- 1/8 cup jerked pork seasoning (I use Penzey’s)
- 4 whole bay leaves
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 36 ounces barbecue sauce, divided
- 1 1/2 cups cider vinegar
Now, while these ingredients are the stars of the show, don’t forget that the quality matters too. Choose a good cut of pork—boston butt is great because it’s marbled with fat, which means juicy, tender meat when cooked low and slow.
The jerk seasoning adds a lovely kick, and if you’re feeling adventurous, you could even whip up your own blend with spices you have on hand.
Finally, I suggest using a barbecue sauce that you genuinely enjoy, as it’ll really elevate the dish. After all, who wants to drown their lovingly cooked pork in a sauce they don’t even like? Not me, that’s for sure.
How to Make Pork Barbecue
Alright, let’s plunge into the art of making some seriously delicious Pork Barbecue. First things first, if you’re using the Crock Pot method, you’ll want to start by prepping your 7 lbs of boston butt pork steaks. Don’t be shy—take a moment to trim off any large chunks of visible fat; it’ll help keep your barbecue from becoming a greasy mess.
Now, gather your spice arsenal: mix together 1/8 cup of jerked pork seasoning, 1 teaspoon of salt, and 2 teaspoons of crushed red pepper flakes. The jerk seasoning is like a party for your taste buds, and trust me, it sets the stage for some flavor fireworks.
Once your spices are mixed, it’s time to get a little hands-on. Coat all those pork steaks generously with the spice blend, ensuring every nook and cranny is covered. Place them in your trusty Crock Pot like a cozy little family, and then pour half of your 36 ounces of barbecue sauce and the 1 1/2 cups of cider vinegar over the top.
Now comes the hard part—resist the urge to peek and let it cook on low for 8 to 10 hours. You could even set it overnight and wake up to the heavenly aroma of barbecue wafting through your kitchen. It’s like a warm hug for your senses, isn’t it?
If you’re feeling a bit more adventurous and have a pressure cooker handy, you can take a shortcut. Follow the same steps to prepare your pork and spices, but after coating the pork, place it in the pressure cooker instead.
Pour in the same half bottle of barbecue sauce and vinegar, then cook it under high pressure for about an hour and a half. Once that timer goes off, carefully release the pressure, and just like that, you’ve got some tender pork ready to be shredded.
After you’ve cooked your pork using either method, don’t forget to drain the meat and reduce your cooking liquid; this is where the magic really happens. Pull the meat apart, mix it back with the reduced sauce, and if you’re serving it all at once, go ahead and add that second bottle of barbecue sauce.
But if you’re planning to freeze some for later (which I highly recommend), hold off on that sauce until closer to serving. Simmer it all together for another half hour, and just like that, you’ve got a plateful of mouthwatering Pork Barbecue that will impress anyone lucky enough to be at your table. Enjoy!
Pork Barbecue Substitutions & Variations
Exploring substitutions and variations for pork barbecue can elevate your dish and cater to different tastes.
If you’re looking for a leaner option, try using turkey or chicken. For a smoky flavor, consider adding smoked paprika or using a chipotle pepper.
You can also swap out the barbecue sauce for a vinegar-based sauce or even a mustard sauce for a tangy twist. If you want to spice things up, experiment with different spice blends, like Cajun or taco seasoning.
What to Serve with Pork Barbecue
After experimenting with various substitutions and spices, it’s time to think about what to serve alongside your delicious pork barbecue.
I love pairing it with classic coleslaw for a crunchy contrast. Baked beans add a sweet and hearty element, while cornbread is always a hit for soaking up that extra barbecue sauce.
Grilled corn on the cob brings a fresh touch to the plate, and a simple green salad can lighten things up. Don’t forget some pickles or jalapeños for that extra kick!
Each of these sides complements the smoky flavors perfectly, making your meal truly memorable.
Additional Tips & Notes
While preparing pork barbecue, there are a few tips that can elevate your dish. First, don’t skip the marinating process; letting the pork rest with spices overnight enhances flavor.
If you can, opt for a meat thermometer to guarantee perfect doneness—around 195°F is ideal for pull-apart tenderness. Additionally, adding a splash of apple juice or beer to the slow cooker can boost moisture and flavor.
Finally, consider garnishing with fresh herbs or pickled onions for a vibrant touch. Trust me, these little tweaks can make a big difference in the overall taste and presentation of your barbecue. Enjoy!