Southern Style BBQ …In a Slow Cooker?
This mustard / vinegar and dried spice recipe connects me to my dad, Billy. From his humble beginnings in North Carolina he brought his recipe to Philadelphia, PA and became the “King of BBQ” on Woodland Ave in the 60’s & 70’s. This recipe is in honor of you, Dad!
Smoked Chili Dried Rub Ingredients (yield: approx. ½ cup)
Place dried spices into medium bowl and mix together:
1 T paprika
½ T cumin
1 T light or dark brown sugar
½ T dried mustard
½ T black pepper
1/8 cup salt
½ t oregano – dried
½ t sage - ground
Then, lightly fold one of the following chili blend options into the dried spice mix
Option one – For medium spiced rub:
1 ½ T Rosetta’s Farm Smooth & Mellow spice blend
1 T Rosetta’s Farm Chipotle Habanero spice blend
Option two – For spicy rub seasoning:
3 t Rosetta’s Farm Chipotle Habanero spice blend
2 t Rosetta’s Farm Bold Beauty spice blend
1 ½ t Rosetta’s Farm Carolina Reaper spice blend
Note: You will have extra. Use the extra rub to season other pork or beef entrees.
4 to 5 lb. pork (Boston) butt or pork shoulder
5 T + 1 t Smoked Chili Dried Rub (above)
1 cup onion, diced
5 garlic cloves, minced
1 ½ c water
2/3 c vinegar
¼ c wet mustard
Ingredients to make BBQ sauce from crock pot liquid *
Liquid from cooked pork (approx. 3 cups)
Pork fat from drippings (approx. 2 T) + 1 T oil
3 T flour
Use fork to generously pierce pork, then use the dried rub (minus 1 t) to season meat. Allow rubbed pork to rest refrigerated overnight (minimum of 3 hours). Place ½ of the onions and garlic in bottom of crock pot, set seasoned pork into pot. In a bowl whisk the vinegar, mustard, water and teaspoon of spice rub, pour into pot and top with remaining onion and garlic.
Slow cook on low for 10 hours until tender, remove pork to cutting board and use forks to shred while hot and set aside. Remove the pork drippings (packed with flavor) into a bowl and put into refrigerator to cool to skim approx. 2 T of pork fat.
BBQ sauce from crock pot liquid *
Making the roux for BBQ sauce
Place the skimmed drippings into a covered pot and bring to a low boil.
Melt pork fat and oil over medium heat in a large frying pan / pot until it begins to smoke, then add flour and consistently stir until smooth (approx. 2 minutes).
If you are new at making sauce / gravy, use large coffee mug to scoop a measure of skimmed drippings into the roux QUICKLY and stir. Once the initial agitation calms, turn up the heat to high, add the remaining drippings and stir to merge the roux and drippings into BBQ sauce. Bring mixture to a full boil for full thickening.
If you are familiar with making a roux for sauce / gravy, do step 3 your way.
Return shredded pork into crock pot, cover with sauce and cook on high for two hours.
Serve on buns topped with Cole slaw.
Serves 10 to 12