Pork Shoulder BBQ

Unless you have time to burn, preparing a pork shoulder for the weekend holiday will be overwhelming. But the slow cooker can make easy work of this in a snap. It doesn’t heat up your kitchen, can be pulled together in minutes, then turned on low overnight to have lunch ready for your celebration the next day. What could be easier? So free yourself up to get your yard, garden and house ready while the handiest kitchen appliance ever does all the work for you! Have a lovely Memorial Day, remembering those who have given it all.

Easy Pork BBQ

Yield: 8 servings

2 cups canned chopped tomatoes, drained

1 tablespoon brown sugar

1 tablespoon chili powder

3 tablespoons red wine vinegar

3 tablespoons adobo sauce (puree of chile peppers, herbs, and vinegar)

1 tablespoon honey

2 garlic cloves, peeled and minced

4-1/2 pounds pork shoulder

Barbecue sauce of your choice

8 sandwich buns

Place the tomatoes, sugar, chili powder, vinegar, adobo, honey and garlic cloves in a blender or the bowl of a food processor. Process until the mixture is smooth.  

Cut the pork in half and place in a 5-quart slow cooker. Pour the tomato mixture over the pork. Cook on high eight hours.  

Shred the pork in the slow cooker. Drizzle with barbecue sauce or serve on the side. Toast the buns and top with the warm pork to serve.


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