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Who doesn’t love a hot, savory, fragrant slow-cooker barbecue? Try adding Himalayan pink salt, ground coffee, Balsamic vinegar or maple syrup to make it really interesting. You can make your own signature barbeque by following a few simple guidelines, for crowd-pleasing barbecue that will have everyone begging for your recipe.


Should you use a prepared sauce or your own? Start with your favorite prepared barbecue sauce and dress it up with some of the Special Touches below, or start from scratch.


The basic flavors for a barbecue sauce are sweet and sour: tomato sauce and vinegar. Making it in a slow cooker is convenient, and making it in a refrigerated slow cooker allows for all the ingredients to marinate before it starts cooking.

Start with a Basic Barbecue Sauce Recipe:

  • 15 oz. tomato sauce
  • 1 can tomato paste
  • ½ cup chopped onion
  • 1 tsp. garlic paste
  • ½ cup ketchup
  • ½ cup vinegar (white, or cider vinegar)
  • ½ cup brown sugar
  • ¼ cup Worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • Salt and pepper to taste

Make it unique with a combination of Special Touches. Add your choice of meat, cook in your slow cooker for 8-10 hours, and use two forks to pull (shred) the meat when it’s finished.


Try a few of these ingredients to add a kick to your barbecue sauce recipe:

Grated or chopped apple, apple cider vinegar, apple juice, apple cider, orange juice, brown sugar, ground coffee, liquid smoke, raspberry jam, grape jelly, beer, root beer, ginger ale, Balsamic vinegar, molasses, mustard (yellow, Dijon, stone-ground, honey-mustard), Himalayan pink salt, red pepper flakes, bell pepper, maple syrup, paprika, honey, onion powder, cumin, beef stock, chicken stock, cocoa powder, horseradish, salsa, chimichurri, pineapple, tamarind, habanero, chipotle, ancho powder, hoisin sauce, teriyaki sauce, lime juice, Marmite, sriracha.

FAST BARBECUE SAUCE: one part Root Beer to three parts bottled barbecue sauce.

MEATS: pork shoulder, pork tenderloin, beef brisket, tri tip, (boneless) chicken thighs, boneless beef ribs, beef shoulder, clod, beef chuck.

FINISHING TOUCHES: Steam the buns right before serving, spread with butter and/or mayonnaise, add a dollop of cole slaw and sliced pickles to a barbeque sandwich, sprinkle with Tabasco sauce and/or fresh ground black pepper.

Serve and enjoy!



  • 2 lbs. boneless pork shoulder
  • 1 apple, peeled, cored, chopped
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ¼ cup brown sugar
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 2 cloves minced garlic
  • 1 Tbsp. liquid smoke
  • 1 Tbsp. corn starch


Place the pork shoulder in the Cook Pot. Mix together all remaining ingredients and pour over the pork shoulder.

Cook in the CoolCooker for 10 hours at 200 degrees, then use two forks to shred the pork.

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