Barbecue Pork
2013 – Gluten Free Living
This succulent Barbecue Pork recipe is one of the most tantalizing pulled pork recipes you will ever taste! On top of that, Barbecue Pork is made in the crockpot, so it’s incredibly easy to make, too. All I do is put a large pork tenderloin in an oval crockpot, fill the crockpot with water and generously salt and pepper the contents before cooking the pork roast on low overnight.
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Then in the morning, I drain the roast, remove any fat, pull the meat apart in large chunks, and add the special, homemade barbecue sauce and reheat. If you want to keep this recipe gluten free, then you can either serve it without bread, or be sure your rolls are gluten free. If you don’t care whether it’s gluten free or not, it’s terrific served on onion rolls.
I have made this recipe several times when taking meals to others as it is one of my most requested recipes. It’s a great recipe for 4th of July or any other holiday. But the great thing about this recipe is because it’s made in the crockpot you can make this ANYTIME of the year–not just in the summer when you have the grill going, or for holidays.
Traditionally, we’ve served this Barbecue Pork over onion rolls, but you can also serve it without bread. I made a batch of this for a school board meeting I was having last weekend and some of them used the rolls or hoagies, and others served it without the bread.
I’ve served Barbecue Pork before with all of the regular summer picnic favorites like Down Home Potato Salad, Hearty Cowboy Baked Beans, and my fabulous Best Deviled Eggs. Last week I chose to serve it with Fresh Fruit Salad, and Marinated Greek Salad which kept the meal on the lighter side. Most of the time when I make it for company, I serve it with Mary’s Potatoes, or Stuffed Baked Potatoes and either one of my many Corn Casserole recipes or one of my many Carrot Casserole recipes. But, it’s so versatile. If you want to serve it with chips and Oreos, you can do that too.
Many years ago when we lived in Massachusetts, we were snowed in by a tremendous Nor’Easter (blizzard). Once we dug out we were invited to a friend’s house and the Dean family had been stuck with them overnight during the blizzard and couldn’t get out. So Carolyn Dean made this recipe because they had all the ingredients on hand. We tasted it the next day and it was so spectacular that I tracked Carolyn down for the recipe.
I can’t tell you how many times I’ve made Barbecue Pork since first tasting it. A LOT!!! John used to pick up pork tenderloins at Kroger when they were marking them down and stash them in one of our freezers, so I was always pulling one out to make this tasty recipe. Since we were always hosting families for meals at our house this became one of my go-to meals for company.
If you’re looking for a fabulous pulled pork recipe with a sumptuous homemade barbecue sauce, then consider this amazing recipe for Barbecue Pork. You’re family will ask you to make it over and over and over again!
I initially posted this recipe in July 2013. I was still very new to taking pictures with my Canon camera. The pictures were okay, but not as crisp as I would have liked. I recently remade this recipe (May 2019) and retook the pictures. I made a double batch with two very large pork tenderloins. I served it with Creamy Sweet Corn and Skinny Stuffed Baked Potatoes when I served it to my oldest son and his wife. I also made them as BBQ Pork Stuffed Potatoes when I served them to our church’s College Group for one Sunday night dinner.
I still think this is the best Barbecue Pork recipe anywhere. Whether you eat it plain or on rolls, it just can’t be beat. Enjoy.
Barbecue Pork makes the most sumptuous pulled pork sandwich you can imagine. These sandwiches are heavenly!
Barbecue Pork is a great recipe for picnics, holiday celebrations, or family get-togethers. The nice thing about using the crockpot for this recipe is you don’t have to heat up your whole house making up a batch of Barbecue Pork!
This close up allows you to see the texture of the pork. We try not to cut it down so much that it shreds. We prefer heartier pieces of pork like you can see here.
I served Barbecue Pork with Creamy Sweet Corn and Skinny Stuffed Baked Potatoes.
Barbecue Pork is so easy to make. You need about 5 minutes prep time before cooking the pork roast in the crock pot and 5 minutes time to make the BBQ sauce. Now that’s what I call EASY! Serve Barbecue Pork with your favorite sides: chips, watermelon or Fresh Fruit Salad, pickles, olives, pepperocinis, or my Apricot Gelatin Salad for lighter fare during the hot summer days.
Here’s what I did.
I used these ingredients. (I actually made a double batch. This shows the ingredients for a single batch).
Place a large pork tenderloin roast in a large crockpot. (I had to cut the tenderloin in half because they were so large.) Fill with water and salt and pepper generously.
Cook on low heat overnight for 10-12 hours. Allow pork to cool a few hours if you don’t need to serve it right away.
Drain off juices and using a large two-pronged fork, gently cut into the pork leaving large chunks. Don’t shred the pork!
I left the pork in big pieces like this. But once you add the sauce and stir, the pork breaks down into smaller pieces on its own.
I used these ingredients for the barbecue sauce.
Measure ketchup into a bowl. If you want the best flavor use Heinz. Add light brown sugar, apple cider vinegar, chili powder, salt and bbq sauce. Be sure to find a gluten free barbecue sauce if you’re trying to stay gluten free. Add mustard. I usually use Gulden’s spicy brown mustard.
If you don’t care about making this a gluten free recipe, use KC Masterpiece original or Sweet Baby Rays. They provide awesome flavor.
Whisk ingredients together.
Add homemade barbecue sauce to pork.
Stir to combine. You can see that stirring the pork causes the meat to break up into even smaller pieces than I originally cut it into. That’s why I recommend starting out with larger chunks.
The pork is so fork tender it breaks apart easily enough on its own.
To serve: Spoon pork onto onion rolls, the roll of your choice. Or serve plain to eliminate excess calories and to keep the recipe gluten free! Barbecue Pork is a scrumptious recipe your whole family will enjoy.
When we lived in New England for almost seven years I was in constant barbecue deprivation because there were so few places that served good barbecue there. I had to make my own recipes frequently in order to get my BBQ fix! After acquiring this recipe I made barbecue all the time!
While Barbecue Pork is great for picnic-type fare, it’s also great served as a main dish with a more formal dinner and side dishes. I served it on BBQ Pork Baked Potatoes. Doesn’t this Barbecue Pork look amazing?
Here’s the recipe.
BARBECUE PORK
(Recipe given to me by Carolyn Dean, First Baptist Church Sudbury, MA)
Barbecue Pork
Equipment
- 1 crockpot
- 1 wooden spoon
- 1 long pronged fork
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
PORK ROAST:
- 3-5 lb. boneless pork roast or pork tenderloin roast
- water as needed
- 1 tsp. Salt
- 1/4 tsp. ground black pepper
BARBECUE SAUCE:
- 2 1/4 cups Heinz Ketchup no substitutes, this is the thickest and best for this recipe (I try to find it without HFCS)
- 1 1/2 cups light brown sugar packed
- 3/8 cup apple cider vinegar
- 3 tsp. chili powder
- 1 1/2 tsp. salt
- 3 tbsp. Hickory smoke-flavored BBQ sauce Use a gluten free sauce; or use original recipe K.C. Masterpiece BBQ Sauce or Sweet Baby Ray's if not concerned about gluten
- 3 tsp. prepared mustard I usually use spicy brown mustard, but any kind is OK
Instructions
PORK ROAST:
- Cook the boneless pork roast in a crockpot filled with water overnight on low.
- Salt and pepper well before cooking.
- Allow crockpot to cool.
- Empty the broth.
- Using a large two-pronged fork, cut the meat up in smaller pieces, but not so small that the meat actually shreds.
- Add the barbecue sauce to the meat and reheat one to two hours or so until ready to serve.
BARBECUE SAUCE:
- Combine ingredients in a medium bowl with a whisk.
- Carefully mix the barbecue sauce with drained pork in the crockpot.
- Don’t be heavy handed or the pork will shred.
- The object is to have large chunks of meat with the barbecue sauce.
- Cook an hour or two on low or until heated through.
- Serve on onion rolls, ciabatta bread, hoagie rolls, sesame or poppyseed rolls or gluten free rolls if trying to maintain a gluten free diet.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3-5 lb. boneless pork roast or pork tenderloin roast
- water
- salt and pepper
- Cook the boneless pork roast in a crockpot filled with water overnight on low.
- Salt and pepper well.
- Empty the broth.
- Using a large two-pronged fork, cut the meat up in smaller pieces, but not so small that the meat actually shreds.
- Add the barbecue sauce to the meat and reheat a couple of hours or so until ready to serve.
- 2 ¼ cups Heinz Ketchup (no substitutes, this is the thickest and best for this recipe)
- 1 ½ cups light brown sugar
- 3/8 cup apple cider vinegar
- 3 tsp. chili powder
- 1 ½ tsp. salt
- 3 tbsp. Hickory smoke-flavored BBQ sauce (I always use original recipe K.C. Masterpiece BBQ Sauce)
- 3 tsp. prepared mustard (I usually use spicy brown mustard, but any kind is OK)
- Combine ingredients and carefully mix with drained pork in the crockpot.
- Don’t be heavy handed or the pork will shred.
- The object is to have large chunks of meat with the barbecue sauce.
- Cook an hour or two on low or until heated through.
- Serve on onion rolls, ciabatta bread, hoagie rolls, sesame or poppyseed rolls.
Every bite of this delicious Barbecue Pork is so tasty. It’s wonderful served with Creamy Sweet Corn and Skinny Stuffed Baked Potatoes.
We love the sweet and savory flavors of the homemade barbecue sauce in this recipe.
Barbecue Pork is a great dish for company because it’s so quick and easy to prepare.
Serve Barbecue Pork with healthier, lighter side dishes, or traditional classic favorites. Either way, you will enjoy this fantastic Barbecue Pork recipe.
You may also enjoy these delicious recipes!
Parmesan Pork Chops
Ranch Pork Chops
Texas BBQ Ribs
Barbecue Pork
Equipment
- 1 crockpot
- 1 wooden spoon
- 1 long pronged fork
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
PORK ROAST:
- 3-5 lb. boneless pork roast or pork tenderloin roast
- water as needed
- 1 tsp. Salt
- 1/4 tsp. ground black pepper
BARBECUE SAUCE:
- 2 1/4 cups Heinz Ketchup no substitutes, this is the thickest and best for this recipe (I try to find it without HFCS)
- 1 1/2 cups light brown sugar packed
- 3/8 cup apple cider vinegar
- 3 tsp. chili powder
- 1 1/2 tsp. salt
- 3 tbsp. Hickory smoke-flavored BBQ sauce Use a gluten free sauce; or use original recipe K.C. Masterpiece BBQ Sauce or Sweet Baby Ray’s if not concerned about gluten
- 3 tsp. prepared mustard I usually use spicy brown mustard, but any kind is OK
Instructions
PORK ROAST:
- Cook the boneless pork roast in a crockpot filled with water overnight on low.
- Salt and pepper well before cooking.
- Allow crockpot to cool.
- Empty the broth.
- Using a large two-pronged fork, cut the meat up in smaller pieces, but not so small that the meat actually shreds.
- Add the barbecue sauce to the meat and reheat one to two hours or so until ready to serve.
BARBECUE SAUCE:
- Combine ingredients in a medium bowl with a whisk.
- Carefully mix the barbecue sauce with drained pork in the crockpot.
- Don’t be heavy handed or the pork will shred.
- The object is to have large chunks of meat with the barbecue sauce.
- Cook an hour or two on low or until heated through.
- Serve on onion rolls, ciabatta bread, hoagie rolls, sesame or poppyseed rolls or gluten free rolls if trying to maintain a gluten free diet.
5 Comments
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February 3, 2015 at 2:19 pm
[…] Barbecue Pork […]
BBQ Brisket – Can't Stay Out Of The Kitchen
January 24, 2015 at 11:19 am
[…] Barbecue Pork […]
DessertForTwo
February 20, 2014 at 12:31 pm
This is my husband’s favorite meal ever! I need to make this for him stat 🙂
Teresa
February 20, 2014 at 1:12 pm
It really is a fabulous recipe–and so easy. I hope you enjoy it! Thanks for stopping by.
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July 8, 2013 at 8:37 pm
[…] memory loss). After 30 minutes in the oven the corn is ready. It’s a great side dish for my Barbecue Pork but it would work just as well with BBQ Brisket or any other main […]