Pork Barbeque

Pork Barbeque

11

"The BEST pork barbeque recipe available. It is a modified version of a long time secret pork barbeque recipe of a now out of business barbeque restaurant in Harrisburg, Pennsylvania. It can be made the day that it is to be served, but the best is to cook it the day before, place it in the refrigerator overnight, and then heat it in the slow cooker the next day to serve. This way, it soaks up all of the added flavoring."

Ingredients

5 h 50 m {{adjustedServings}} servings 233 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
  2. Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
  3. Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I followed this to the letter but when tasting the sauce, decided to add 1/4 cup brown sugar to it...it just seemed to round out the flavor. The flavor is just as good as the smells that waft t...

Well, this is NOT the best barbeque I've had..Pork was tasty and tender, but the sauce was just not a favorite with me. I appreciate the post, however.

After living in Harrisburg for 20 years, I can see why the restruant that served this is closed. There have to be a dozen places in central PA that serve a tastier barbecue pork. I wouldn't was...