Ale-8 One Slow Cooker Pork Barbecue

Friends Drift Inn Farm – Recipes Guest Post

Ale-8 One Slow Cooker Barbeque

This week as I share Kentucky Derby Party fun, I am delighted to bring you an excerpt from Maggie Green’s new book The Kentucky Fresh Cookbook. I spent many hours at Maggie’s parents house when I was in college. Way back then, Maggie was “the kid sister” but look at her now! Kentucky author, personal chef, contributor to the “Joy of Cooking kitchen and a mom with a dog, Maggie. You’ll find Maggie’s (the woman’s) Green Apron blog at The Green Apron. .


Guest Post by Maggie Green
   
AKA The Green Apron
   
Author of “The Kentucky Fresh Cookbook

Maggie Green "The Kentucky Fresh Cookbook"

Besides being the best male cook I know, my husband Warren is the best barbecue chef in Kentucky, bar none. (I know these are fightin’ words, but I stand by what I say.) Give him a few slabs of ribs, a beef brisket, or a pork shoulder, and in about twelve smoky, labor-intensive hours, we’re eating fall-off-the-bone-tender meat. The secret is his patience and his willingness to coax the meat into a moist, succulent state. I love him for this skill, and I have his late father Henry Green to thank for the smoker-side cooking lessons. (Ironically, Henry Green was also the name of the gentleman who reportedly opened one of the first commercial barbecue stands in Kentucky—in Owensboro, home of the famous barbecued mutton at Moonlight barbecue.) Any lesson in a life skill, such as barbecuing (or how to iron a shirt or balance a checkbook), is a gift that keeps on giving.

Knowing his background, I can understand why my slow cooker pulled pork barbecue recipe (see later) met a bit of resistance. Warren couldn’t imagine eating pork shoulder if it hadn’t spent the better part of a day simmering above hot coals. Despite his protests, I persisted with my recipe. The resulting meat was tender but, admittedly, lacked that full smoky flavor. Nonetheless, it’s a useful recipe for feeding a crowd or a hungry family when the smoke box can’t be tended due to time constraints or inclement weather. And in terms of flavor, cost, and texture, it hands down beats the tubs of pork barbecue sold at the supermarket.

How to serve pulled pork is an individual decision. The bread, sauce, and slaw options run the gamut from soft, sliced white bread served on the side to pork piled high on a bun with sauce and slaw. While we’re a sauce-it-when-we-eat-it family, some sauce the whole batch of barbecue before serving.

Nothing holds a candle to home-smoked meat, but this slow-cooked version works in a pinch—a large pinch piled high on a bun, that is. It uses Kentucky’s own soft drink, Ale 8 One soft drink. If Ale-8 One isn’t available, substitute a spicy ginger ale.

   


More from The Kentucky Fresh Cookbook


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More about Maggie and More Recipes Too!
More about Maggie
Slow Cooker Recipes
Pork Recipes

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.