Slow-Cooker Barbecue


Here in the South, we take our barbecue very seriously. Heated competitions are held throughout the summer months with grill masters proudly presenting their smoky offerings to the judging panel and to hungry, drooling guests. At the risk of being branded a Yankee, I present my Slow-Cooker Barbecue for those of us without a pit in our backyard. It won’t win a grill master contest, but I guarantee it will bring a tear to your eye.

Makes 10 servings. 2 medium yellow onions, peeled, cut in half, then sliced 3-pound chuck beef or pork roast 2 (18-ounce) bottles barbecue sauce 1 or 2 jalapeño peppers (if you like spicy barbecue) 10 toasted sesame seed buns Coleslaw (recipe follows), for serving Onion strings (recipe follows), for serving

Place half of the onions in the bottom of a slow-cooker. Lay the roast over the onions, then top with the remaining onions. Pour the barbecue sauce over the onions. If using jalapeños, cut in half, and scrape out the seeds. Tuck them around the roast. Cover and cook on low for 8 hours or until the meat falls apart easily. Remove the meat from the slow cooker, and place on a large cutting board. Use two forks to shred the meat. Spoon enough of the barbecue sauce over the meat to moisten.

Serve shredded meat on toasted sesame seed buns with coleslaw and onion strings, if desired.

For the Coleslaw and Onion String recipes check out the fall digital issue