Making delicious barbecue in a slow cooker or crock pot is easy and convenient. With a few simple ingredients and techniques, you can enjoy tender, flavorful barbecue without having to grill or smoke meat for hours. Here is a comprehensive guide on how to make bbq in a crock pot.
Introduction
A crock pot or slow cooker is the perfect appliance for making barbecue at home. The low, steady heat helps break down tough cuts of meat and infuse them with flavor. BBQ made in a crock pot ends up fall-off-the-bone tender with a delicious smoky taste.
Some of the benefits of making bbq in a crock pot include:
- Convenience – Set it and forget it. Make a delicious meal with minimal hands-on time.
- Versatility – Works for a variety of meats like pork, beef, chicken.
- Flavor infusions – Long cooking times allow spices, sauces to penetrate meat.
- Tender, juicy meat – Low, steady heat breaks down connective tissues.
- Budget-friendly – Turns inexpensive cuts into melt-in-your-mouth barbecue.
With a few simple tips and techniques, you can make restaurant-quality bbq easily at home in your trusty crock pot.
Choosing the Meat
The most common meats used for crock pot barbecue are:
- Pork – Pork shoulder, pork butt, pork ribs.
- Beef – Chuck roast, brisket, short ribs.
- Chicken – Chicken thighs or drumsticks.
Look for cuts of meat with a good amount of marbling and connective tissue. These will break down and become tender during the long cooking time. Well-marbled cuts will be juicy and flavorful.
For pork, choose bone-in cuts like shoulder or ribs. The bone adds flavor and helps the meat stay moist.
When choosing beef, opt for chuck roast, brisket, or short ribs. These do well with slow cooking.
For chicken, use bone-in thighs or drumsticks. Breasts can dry out in a crockpot.
Seasoning the Meat
To make authentic-tasting barbecue in the crockpot, start by seasoning the meat well. Here are some tips:
- Dry rub – Coat the meat generously with a dry rub. Use spices like brown sugar, chili powder, cumin, garlic powder, paprika, salt, and pepper. Let the meat sit for 30 mins – 1 hour to allow the flavors to penetrate.
- Brine – For extra moist pork or chicken, soak the meat in a simple brine before cooking. Use water, salt, brown sugar or honey, and spices.
- Marinade – For extra flavor, marinate the meat overnight in a sauce made with vinegar, oil, spices, and herbs.
Adding Flavor
Barbecue is all about deep, rich flavor. Here are some tips for maximizing the flavor in crockpot bbq:
- Smoke – To get authentic smoke flavor, add 1-2 cups of wood chips soaked in water to the crockpot. Opt for mesquite, hickory, applewood, or other hardwood chips.
- Spices and sauces – Use plenty of spices like garlic, onion, paprika, cumin, chili powder. Add bbq sauce and broth to further boost flavor.
- Caramelized flavors – Browning the meat before cooking caramelizes the exterior and adds rich flavor. Use the sauté function on the crockpot if available.
- Sweetness – A touch of sweetness balances the savory flavors. Add brown sugar, honey, apple juice, or jam.
- Acidity – Acidic ingredients like vinegar, tomatoes, mustard add tang. Use bbq sauce, chili sauce, tomatoes.
Slow Cook Times
One of the keys to great crockpot bbq is cooking it low and slow. Follow these general guidelines:
- Pork shoulder/butt – 8-10 hours on low
- Pork ribs – 6-8 hours on low
- Beef brisket – 8-10 hours on low
- Beef chuck roast – 6-8 hours on low
- Chicken thighs – 4-6 hours on low
- Chicken drumsticks – 3-4 hours on low
The meat should pull apart easily and be extremely tender when finished cooking. If needed, you can always increase the cook time.
Finishing Touches
Before serving your masterpiece bbq, finish it off with:
- Simmer uncovered – During the last 30-60 mins, remove the lid so excess moisture can evaporate. This helps thicken the sauce.
- Broil – For crispy caramelized edges, broil the meat for 2-5 minutes at the end. Keep a close eye to avoid burning.
- Rest – As with any meat, let the bbq rest 5-10 minutes before pulling or slicing. This allows the juices to redistribute.
- Sauce – Glaze the meat with extra bbq sauce just before serving.
- Garnish – Garnish with sliced onions, pickles, cilantro. Serve any extra sauce on the side.
Now you’re ready to enjoy amazingly tender and flavorful homemade barbecue from your crockpot!
FAQs
How much liquid is needed in the crockpot?
- Use 1-2 cups of liquid like broth, apple juice or water. Too much will make the barbecue taste watered down.
Should the crockpot be covered while cooking bbq?
- Yes, keep the lid on for most of the cooking time to allow the meat to slowly braise. Remove the lid at the end to thicken the sauce.
What temperature should the crockpot be set on?
- Low is best, for 8+ hours. High can cause the exterior to overcook. Use high only for the last 1-2 hours if the meat isn’t yet tender enough.
Can you make bbq ribs in a crockpot?
- Yes!Trim excess fat, then season with a dry rub. Cook 6-8 hours on low with 1 cup broth. Finish under the broiler with sauce.
How can you thicken crockpot barbecue sauce?
- Simmer uncovered at the end to reduce moisture. Mix 1 tsp cornstarch with 1 Tbsp water and stir in. Or blend in a small amount of tomato paste.
Conclusion
Making delicious pulled pork, brisket, ribs, or chicken in the crockpot results in mouthwateringly tender barbecue with minimal effort. Season the meat well, cook on low for the correct time, finish with extra sauce, and you will have authentic-tasting barbecue easily at home. Experiment with different cuts of meat, spice rubs and sauces for your own signature crockpot bbq.