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Off The Chain BBQ Sauce for Slow Cooker BigOven - Save recipe or add to grocery list
We all love BBQ, but who has the time to make the sauce and cook all day? I will be the first to admit that BBQ is more than just throwing it on the grill... it is really a labor of love. That said, sometimes you want great BBQ the easy way. Here is a quick go-to recipe for sauce for beef, pork, and chicken.
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Cuisine BBQ
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 6-8 hours
Servings
people
Ingredients
Optional
Cuisine BBQ
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 6-8 hours
Servings
people
Ingredients
Optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make sure you meat is fully thawed or better yet, fresh.
  2. Start by cutting up your meat. If you are using beef or pork roast, cut into 3-4 chunks of about 1 to 1 1/2 pound each. If using chicken breasts (or chicken in general) remove bones and skin. Trim any excess fat off of meat. Place meat into slow cooker.
  3. In a seperate bowl, combine all of your ingrediants. Mix well and then taste. Ketchup is a great base, as it is sweet a tangy. Let your taste buds tell you if you need something optional. If you like it sweet, add the pinapple. If you want it spicy, add 1 tablespoon of sriacha, etc. Plese add in small ammounts. You can always add more, but too much and you have to do a lot of manipulation to get what you want.
  4. Pour sauce over meet. Just make sure the meat you can see is covered with sauce. Over time it will envelop all meat.
  5. Cook - Now this is where some choices come in. Slower is better. However, you may be in a pinch and need it faster. Best: cook on low for 8-10 hours. Good: cook on high for 6 hours.
  6. Using a large fork, remove meet from slow cooker and place on cutting board. Leave sauce alone for a minute. This is where you will shread the meat. Best: using two forks, shread your meet. Good: using a fork and kinfe, use fork and kitchen knife to shear your meat.
  7. Take a quick peek at your sauce. If you see some fat floating on top, skim off with a skimmer or large spoon. In a pinch fold over 4-5 paper towels and gently place ontop of fat to soak up. This method works great BTW. Careful not to soak up too much sauce.
  8. Return your shreaded meat to your sauce and stir in sauce to ensure good coverage.
  9. Plan to serve. Best: return meat to slow cooker and continue to cook on low for 30 minutes or longer. Good: return meat to slow cooker and cook on high for about 10-15 minutes. This will make sure the sauce if set in well to all the meat.
  10. Serve: If available, use a slotted spoon and scoop about 1/2 a cup of meat to your bun. Add onions, pickels, jalapions as approprite.
Recipe Notes

Remember, good BBQ is all about the sauce. Spoon extra sauce onto your meat when serving as appropriate. Trust me when I tell you, your guests will be asking you for your recipe. You can vary the ingredients a bit based on what you have available. I have added jalapeno peach salsa (about 1/3 cup) to make a spicy sweet flavor; use about 1 tablespoon of horseradish instead of mustard to make a punchy spicy flavor. Remember, add optional ingredients at the end, and in small quantities. You can always add a bit more, but much harder to adjust if you put too much.

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