How do you spell barbeque? barbecue? bbq? cue? que? bar-b-que?
Never until yesterday did I ever think about the different ways I have seen BBQ spelled. Honestly I think the easiest and recognizable way to spell it is BBQ, but why all the different ways?! When I was making the first photo for this post I spelled it barbeque, because I just always spelled it that way, and any word with a Q in it is worth spelling out. I then looked at the cover of my Everyday Barbecue with Myron Mixon book, and just thought to myself “Oh yeah that is how you spell barbecue, Myron must be right he’s the winning-est man in barbeque…wait is this right?? shit.” I then looked it up and there are so many ways people freaking spell barbeque. Also, they are all correct. This website briefly talks about the origin and history of the word, branching back to The Taino Tribe; Native Americans living in a pre-Columbian Caribbean. The original spelling was barbicú, which comes from “barbacoa”, what they called it when they suspended wild game tied to a wooden structure over a pit of embers.
Boy, I tell you when I was making this pork, I definitely did not expect to later get a history lesson on the origin of BBQ. Unlike The Taino Tribe, I actually made this pulled-pork BBQ in a slow-cooker, on my counter, with very little effort. Oh, how far we have come.
Well I recon what makes this considered “barbeque” is the bangin’ rub I smothered the pork sirloin roast with before placing it in the slow-cooker. According to Myron Mixon, this is “The Only Barbecue Rub You Need” with the exception of “The Only Other Barbecue Rub You Need”…ha. Basically this rub is used for pork, beef and pretty much anything you want to throw on the grill. The “other” rub is for chicken, fish, seafood, veggies and lighter foods.
The Only Barbecue Rub You Need
makes about 2 cups
- 1 cup packed light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons mustard powder
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
In a large bowl, combine all the ingredients. Stir thoroughly to combine. You can store this rub in an airtight container for up to 1 year. (holla!)
Now to make the slow-cooker pulled-pork.
( for about a 2 lb. roast )
- Trim any fat from the outside of the pork if you like, before rubbing it with your spice rub.
- Place the seasoned pork roast into your slow-cooker. If you wish you can add additional aromatics such as diced onion or garlic to your slow-cooker.
- Pour roughly 1 cup of liquid into the slow-cooker. You can use any liquid you would like including, water, stock, broth or beer.
- Cover the slow-cooker and cook the roast on low for 8 to 10 hours, or until the pork is tender and easily shredded with a fork.
- Remove the remove the roast from the slow cooker and set aside, letting it rest for about 10 minutes. Shred, the meat using two forks. At this point you can put it back into the slow-cooker with the juices and all that flavor, or you can toss it in your favorite BBQ sauce and serve.
This is the ultimate set it and forget it meal. That is unless you are actually home while this is cooking you can’t forget.The scent of the BBQ takes over and you are just counting down the hours until you are able to eat!!!
The flavor of this pork is amazing just on its own, but if you want you can add some of your favorite sauce for an extra flavor kick.
When I assembled the sandwich I added a dollop of BBQ sauce and a little smear of dill relish. IT WAS SO GOOD. I’m telling you the relish set it off, I felt like I was at a BBQ joint eating something that was just taken off the grill and all I needed was an ice-cold water beer.
I hope next time you are itching to make some pulled pork or use your slow-cooker, you think of me and the progression of eating this sandwich. Also, I hope you make this.
xoxo – Rachael
When in doubt, gift someone BBQ sauce. We have bottles upon bottles or sauces and rubs that were gifted to us (mainly Ory). It’s awesome to try different styles and flavors from around the US.