wilkes

Well crud. I made the sauce already (with brown sugar base) and put about a fourth of it on. Maybe if I cook it low enough it won't burn.

No-cook BBQ Sauce:
1/4 cup brown sugar
1/4 cup ordinary white vinegar
2 tsp Coleman's mustard powder
2 tsp Worcestershire sauce
Louisiana hot sauce to taste
2 cloves garlic, crushed
1 Tbl soy sauce
1/8 cup olive oil
Mix well, store in pint jar

Cooked BBQ Sauce:
1 cup ketchup or tomato paste
1/4 cup brown sugar
1/4 cup molasses
1/4 cup vinegar
1 onion, diced very finely
2 cloves garlic, crushed and diced
1 tbs Louisiana hot sauce, or to taste
2 tsp dry mustard
Olive oil for sauteing onions
1 small lemon
2 drops smoke flavoring
1/2 tps pepper flakes
1 cup water if needed
Saute the onions in olive oil over medium heat for about 5 minutes,
add garlic and continue to cook for 2 minutes.
Add all the remaining ingredients (except the lemon),
plus a cup of water. Bring to a boil then reduce heat to low.
Simmer for at least an hour. Add more water if it gets too dry.
When ready to use, if it's too liquidy then raise heat to high
and reduce until it thickens, stirring constantly.
When sauce is ready, turn off heat and stir in the juice from
one small lemon.
Note:
Both of these recipes are sugar based.
This means that they need to go on near the end of the cooking.
If you start the cooking with the sauce on at the beginning,
the sauce will get charred before the chicken is done.
Oven Smoked Boston Butt
1 (5-pound) pork butt roast
4 tablespoons Bar-B-Q Rub recipe follows
1 tablespoon liquid smoke, found in grocery store
1 Large onion, sliced
1 cup water
3 bay leaves
Barbeque sauce-- recipe follows , for serving
Preheat oven to 350 º F.
Sprinkle 1 side of the roast with 2 tablespoons of the Rub,
making sure to rub well.
Flip the roast over and rub the remaining 2 tablespoons of Rub.
Repeat the process with the liquid smoke.
Place the roast in a large roasting pan. Add the onion,
water and bay leaves to the roast.
Place in the oven and cook for 2 1/2 to 3 hours,
or until thermometer reads 170 º F.
Let meat cool for a few minutes and then slice.
Serve with your favorite barbeque sauce.

Bar-B-Q Rub
This recipe makes enough rub for three slabs of ribs or a large butt roast.
The recipe can be doubled.
2 T. Paprika
2 T. Chili powder
1 t. Cayenne pepper
2 T. Coarse ground black pepper
2 T. Garlic powder
1-1/4 t. Celery salt
1/2 t. Dry mustard
1/2 t. Sugar (Optional)
Makes 1/2 cup rub.
Barbecue Sauce
2 tablespoons olive oil
1/2 cup small diced onion
1 tablespoon minced garlic
1/2 cup apple cider vinegar
1 1/2 cups ketchup
1/2 cup molasses
1 tablespoon Rub
1 tablespoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon liquid smoke
Set a 1-quart saucepan over medium-high heat and add the olive
oil. Once the oil is hot, add the onions and garlic.
Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes.
Add the vinegar and cook until reduced by half, about 1 minute.
Add the remaining ingredients to the saucepan and cook on low for 5 minutes.
Stir often.
Turn off stove put lid on pot and leave on stove till cooled.
Lexington BBQ Slaw
Classic Lexington style bbq slaw that is served
with pork in the Piedmont in North Carolina
Ingredients:
1 lb Chopped cabbage
4Tbs ketchup
1Tbs vinegar
1/2 tsp salt
3Tbs sugar
1/2 tsp pepper
1/2 tsp red pepper
Preparation Directions:
Mix all ingredients and allow at least 20 min in the fridge before serving.
This slaw is usually served right on sandwich.

Thank you :)

sure, as long as you keep it covered so food won't dry out. you can use a metal lid, too, you know, just no lids or pots with plastic or wood on the handles or the knobs on top of lids. when i cook a LOT of food, for example, when i cooked 23 steaks of country style steak, i used a very large pot and took the top rack out of the oven and baked all night. then, i turned the heat down to 175 and left it in the oven for half of the next day until it was time to serve. it was very tender and tasty. the gravy was perfect. now i'm getting hungry

oh, you may want to, and especially if your using a glass pan, spray with non-stick spray. clean up is much easier

I don't have a pot with a metal and glass, I don't think. Can I use a glass pan with foil over the top??

Ugh. I want a croc-pot.

I use the oven for slow cooking all the time. I put the food in a pot with a metal and glass lid and bake either all day or all night on 225 degrees.

I am making shredded pork sandwiches and I usually cook the pork roast all day in the croc-pot. My croc-pot cracked, so I need to cook the roast in the oven...how long and at what temp do I cook it so that it comes out all tender and easy to pull apart?