Macaroni and cheese baked on a sheet pan is a modern interpretation of the well-known classic.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs |
| Additional Time: | 30 mins |
| Total Time: | 7 hrs 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (18 ounce) bottle barbeque sauce
- 1 envelope dry onion soup mix
- 1 (4 pound) boneless pork loin roast
- 1 (4 pound) package thick country-style pork ribs
- 1 (18 ounce) bottle barbeque sauce
Instructions
- Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
- Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
- Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
- Cook on Low for 1 hour.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 922 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
As written, it’s ok. The choice of meat is not required. Pick what you like. Pork Loins are lean and more dry. Ribs and Butt roasts have more fat therefore it makes for a more moist result. Also, don’t put in the first bottle of sauce. It’s a waste because you will be dumping it out once you cook the meat. Just use the onion soup mix as a rub, and cook it. Save some of the juice after you cook it to add to the meat if you would like. Just use the sauce at the end. BBQ sauce is so strong that there is no benefit to adding it in the beginning.
Cooked as per directions and it was very delicious. Thanks.
Very good and easy to make.
Making this was easy but it lacked flavor. I used a bottle of Kraft Hickory Smoked barbecue sauce. I do think it needed maybe some brown sugar or molasses? Next time I will do that.
I have made this many times. I don’t bother with onion soup mix- too much salt! I slice a couple onions, place part in the bottom of the crock, add a couple ribs of celery. This keeps the pork roast off the bottom of the crockpot. Place pork loin roast on onions and celery. Season roast with black pepper and garlic. Top with the rest of the onion slices. Cook on low for 8 hours. Remove roast and celery. Drain excess liquid if desired. Shred pork and leave onions with it in crockpot. Add a bottle of barbecue sauce and reheat for about an hour.
no need to discard those juices, let them sit so the fat rises and slide them in the freezer for half an hour, they solidify the fats on the top and you can skim it off leaving all that tasty juice
I LOVE this recipe. It’s my favorite food now, and I’ve made it at least a dozen times – it never fails to please a crowd. I usually serve on Hawaiian rolls with some cheese. While it is perfect as is (the bbq sauce that you use will make the most difference), over the many times I’ve made it, I’ve tried a few extra things. Toss in some minced garlic, your favorite spices. Yum for days!
Easy and fantastic! I cook almost everything on my Weber Kettle BBQ, and this was no exception. I placed the meat in the sauce (I used home made sauce and I omitted the onion soup mix) in a dollar store aluminium pan and cooked it on indirect heat at 300 degrees with lots of smoke (sage and hickory wood). It took 5 hours to get the meat to fall off of the bone, and I only added fuel twice. I did not use a loin, and instead opted for just ribs (pulled). My wife and I served it on sweet Hawaiian rolls as sliders with slaw and dill pickles 😉
This came out sooo good! I used to only use a boneless pork roast which was dry and didn’t pull apart very well. Adding the ribs made a huge difference. I used Sweet Baby Rays bbq sauce. I bought a pre-cut coleslaw kit and let it sit for an hour in a little mayo and apple cider vinegar. The tartness of the slaw was a perfect complement to the sweetness of the meat on my sandwich. I also put a few Wickles on top. Heaven!
I added 1/2 cup of Makers Mark bourbon…I’ve also used Jack Daniels
loved it leaving it the way it is
I made it just as described cane out good we lived it.
I omitted the onion soup mix, but this was amazing!!! I am definitely making this for family gatherings!!!
This was an easy, quick prep. I used a pork roast and boneless ribs. The results were moist and delicious. I followed the recipe as written. I used a 5 qt. Oval cooker, and I thought it might burn on high. It didn’t. The only change I would make would be to add 2 bottles of BBQ sause instead of 1 in the ingredients list. It’s not clear at first that you actually need 2.
This recipe is tasty and best of all easy! My family and neighbors loved this!
This is a really good, no fail, simple crock pot recipe that I’ve used many times. It’s one I always point newer cooks and party givers to. Over time I’ve developed a couple of tweaks based on experimenting with other recipes. I usually use about 1/2 of a large bottle of barbecue sauce (at least 12-16 oz), 8 oz of non-diet cola (plain ol’ Coke works best), and the onion soup mix to cook the meat in. The cola adds a little sweetness and helps to tenderize the meat. When the meat is done, I drain off the liquid, saving it, and shred the meat and put it back in the cooker. I pour about a cup of strained reserved meat liquids and the other 1/2 bottle of sauce over the meat and mix well. Let the meat heat through about 30 minutes more. Serve additional barbecue sauce on the side. The key is to taste your end product after you shred the meat and add more sauce to your family’s taste.
Too much hassle. Not easy and have too pour ingredients in another bowl. I like it cooked in the crock and served out of the crock, and kept warm all day.
It’s 4 ingredients…
Very good and easy. I used a little less BBQ sauce because I felt what I had already was enough (it was). I’ll definitely be making this again!
You discard the sauce when removing from crockpot because after cooking it will have too much grease/fat in it. This is the reason you use a second bottle of sauce with a little water added to it. I use Cattlemens BBQ Sauce, and I always add a little bit of water to it for drizzling.
It took longer to cook than stated in the recipe. May have been the size of my crockpot. It was simple to make and very flavorful when completed. My 23 year old grandson loved it and my son in law wants to know where his is. I used my vacuum sealer to freeze the extra servings. A thumbs up, for sure.