Summertime Slow Cooked Shredded BBQ

(from kylerhea’s recipe box)

Permalink at: If you’re serving to a crowd clean the crock, discarding the liquid and onions, and return the meat to the crock set to keep warm. It’s best to add some barbecue sauce if you’re serving it this way to help keep the meat from drying out.

Source: Zabars

Serves 6 people

Categories: August2012, Burgers & Sandwiches, Pork, Summer


  • For the BBQ
  • 3 lb pork shoulder or 3 lb beef roast
  • 2 onions, quartered
  • 4 cloves garlic, crushed
  • 2 tablespoon kosher salt
  • 2 tablespoon fresh ground pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoon liquid smoke flavor
  • 2 cups water (approximate)
  • For Serving
  • 1 jar of your favorite barbecue sauce
  • Hamburger buns
  • Coleslaw (optional)


  1. Prepare the dry rub: combine kosher salt, fresh ground pepper and cayenne pepper. Coat the entire meat with this rub. You can’t over coat your meat at this point so if you need more just make more rub. Set the meat aside.

  2. Place the quartered onions and crushed garlic into the slow cooker. Add the meat. Slowly pour in the water until the meat is about 2/3 covered, avoid pouring it over the meat so you don’t remove the rub. Add the liquid smoke.

  3. Cook on low for 9-10 hours.

  4. Remove the meat from the crock. It’s going to be falling apart delicious. Use a slotted spoon to scoop out any meat that may have fallen off. If you’ve used a piece of meat with the bone in, remove the bone, it should just slip right out. Pull apart (or shred) the meat with forks. This will also be very easy and the meat will be ridiculously tender.

  5. If you’d like you can add the barbecue sauce to the meat now or just let each person add their own sauce to their portion as desired. Place the shredded meat on hamburger buns. Serve with barbecue sauce and coleslaw.

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