Barbecue is notorious for being a slow process that is intimidating and requires equipment and devotion. Truthfully it is tough to match what the pittmasters have perfected. However with this recipe we will make a time and money saving version that works great as a bite sized appetizer for your next party, or can be used for sandwiches and more!
How do we recreate that flavor and texture with slow cooker barbecue appetizers?
With this recipe we are emulating a time tested recipe with just a quick few steps. Of course there are more versions of barbecue than we can count here. However we make some suggestions for an easy app that can be ready on a budget with minimal work. It can also be prepared ahead of time!
Using a quality barbecue sauce that can recreate some of the smokey grilled nuances of the longer versions helps. We won’t expound on the sauces or how to make them since that is another chapter and a personal preference. With this method we also create the soft stringy texture needed for a great slow cooker barbecue appetizer.
- We use oil to cover in this recipe so that the meat stays tender and doesn’t dry out. Although it is calculated in the nutritional facts most of the oil will be discarded and the final product shouldn’t be oily.
- By slow cooking and then searing the meats, they hold their soft texture without crumbling.
- Using a small amount of sugar helps push the back notes of the barbecue final product. It won’t leave the meat overly sweet.
- We add garlic as a simple broad flavor enhancer. Feel free to add paprika, onion, cayenne, or even a small amount of tomato here. Be careful with the tomato however. Tomato will lead to more of a braise. We want to be able to get a dry sear after the slow cooker is done.
- You can also use a smokey dry rub or use smoked chiles such as chipotle when cooking. They help to impart a more smokey flavor minus the outdoor setup.
- These appetizers go great with pickles! Here are a few recipes to consider: pickled cauliflower, pickled onions, pickled chiles.
What ingredients do I need for slow cooker barbecue appetizers?
In this recipe we use pork shoulder since it is a popular cut and it quite affordable. You could also use boneless skinless chicken thighs, or braising cuts of beef such as short ribs, brisket, or chuck roll.
The time stamps for each of these will change significantly and depend on the power of your slow cooker. Here are a few tips:
- For boneless pork shoulder, plan on 4-6 hours on the slow setting.
- For boneless skinless chicken thighs, plan on 3-5 hours on the slow setting.
- For beef brisket or chuck roll, plan on 4-6 hours on the slow setting.
- For beef short ribs (boneless chuck flap tender or similar), plan on 5-7 hours on the slow setting
Chef’s tip:
Slow cooker barbecue appetizers can be made in large or small batches the day before (or even more). They can be quickly heated for a party. To do this, follow the recipe through the cooking process. When they are done in the slow cooker, use a spoon or ladle and carefully remove all of the meat. Place into a large flat dish such as a casserole. Then pour all of the liquid including the oil over it. Allow to cool then refrigerate. The next day, the fat will rise and you can easily scrape this from the top. Save a small amount of the fat to pan fry the meat when you’re ready to reheat it.
Also, you can serve this in a smaller warming crock pot with the barbecue. Serve with toothpicks and guest can pick pieces at their leisure!
Slow Cooker Barbecue Appetizers
Equipment
Ingredients
- 1.5 pounds Pork shoulder boneless preferably
- 1 tsp Sea salt
- 1 tsp Sugar
- 1 each Bay leaf
- 6 ounces Water enough to barely cover the meat depending on size of your cooker
- 6 ounces Canola oil
- .5 tsp Black pepper ground
- 1 each Garlic
- .75 cups Barbecue sauce
- 1 tbsp Scallions chopped, optional
Instructions
- Portion the ingredients. Cut the meat into large cubes, about 1.5-2 inches.
- Toss all of the ingredients except the water and oil in a bowl. Allow to cure at least 15 minutes or as long as overnight.
- Place the meat into a crock pot, then cover with just enough water to cover, then add the oil. Set on low setting and cook according to speed and the suggestions above.
- When the meat is tender, use a slotted spoon to remove, and pan fry in a non stick pan. Pour off any excess fat, then remove from heat and add barbecue sauce.
- Garnish with chopped scallions if desired, and serve with toothpicks. Bon appetit!
