Sweet N Spicy Crock Pot Barbecue Recipes

Steps:

• Trim most of fat from pork loin, and place in crock pot, fat side up.
• Sprinkle with garlic powder, pepper, salt, and red pepper flakes.
• Top with onion.
• Cook on high for 45-60 minutes.
• Switch to low.
• Cook on low for about 4 1/2 hours.
• Mix all sauce ingredients together.
• Separate pork loin into big chunks.
• Pour sauce mixture into crock pot, making sure to mix in juices from pork loin.
• Cook for one more hour, then shred pork with two forks.
• Barbecue can be left simmering for another 2 hours on low, or switched to"keep warm" setting instead.
• Serve on buns.

Steps:

• Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

Steps:

• Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
• Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
• Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
• Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
• Hope you enjoy.

Steps:

• Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes.
• Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Steps:

• In a large bowl, mix all ingredients for the sweet 'n' spicy sauce.
• In a slow cooker, place all protein and pour sauce over until evenly coated.
• On high, cook for 4 hours, or on low for 8 hours.
• Portion any meat with a side of veggies and the spicy sauce.
• Enjoy!

Steps:

• Heat oil in skillet.
• Add chicken and brown on all sides.
• While chicken is browning, make sauce by combining garlic, brown sugar, soy sauce, chicken broth, lemon juice, and cayenne in a mixing bowl.
• Remove browned chicken from skillet and season to taste with salt and pepper.
• Place chicken into crock pot and cover with sauce.
• Cover and cook on low for 4-8 hours or until chicken is done, depending on your crock pot.
• Remove chicken from crock pot and turn crock pot to High.
• Mix corn starch and water thoroughly together, then add to crock pot liquid.
• Place cover on crock pot so that the lid is slightly ajar.
• Cook until sauce thickens, about 20-30 minutes.
• Return chicken to crock pot to coat, then serve either alone or over a bed of rice and topped with sauce.

Steps:

• Place the drained beans in the crock pot; set aside.
• Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
• Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
• Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
• In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
• Pour the mixture over the ribs and toss to coat with the sauce.
• Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
• Remove the ribs and skim off any fat from the sauce.
• Arrange the ribs over the bean mixture.

Steps:

• Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• To make sauce, combine root beer, barbecue sauce, tomato paste, lemon juice, ginger, worcestershire sauce, garlic, cumin and chili powder in a small saucepan.
• Bring to a boil over medium high heat. Reduce heat to medium and let sauce boil gently for 2 minutes. Remove from heat. (The sauce is very strong and concentrate at this point -- don't panic, it mellows out quite nicely once it's cooked in the beef juices).
• Pat roast dry with paper towels. Sprinkle lightly with salt and pepper. Heat oil in a large skillet over medium high heat. Add roast and brown it on all sides.
• Place in crock pot. Arrange onion wedges around roast. Cover and cook on low heating for 5 - 7 hours, or until cooked. (Note: the original recipe stated 8 hours, but I found that it was over cooked for my liking, so use your own judgement).
• Remove roast from crockpot. Place on a cutting board and cover with tin foil and let rest. Pour sauce into a medium saucepan. Skim off as much fat as possible.
• In another bowl, mix the cornstarch with equal amounts of cold water and stir until smooth. Add to sauce and bring to a boil over high heat, whisking constantly until sauce has thickened slightly.