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3 Must-try Backyard BBQ Dishes

Dips, pulled meats, ribs and more - they're all perfect for a barbecue with friends. To be sure, there are thousands of barbecue recipes out there, but some of the best use a slow cooker. There's just something about the tender, savory zing slow cooking provides.

If you want to add some new recipes to your barbecue portfolio, read on. If you're really trying to hit an outdoor get together out of the park, prepare all three of these recipes with the Crock-Pot® Hook Up® 3-Piece Set.

Sweet and Spicy Pulled Pork

Put those burger plans on hold. If you want to change the barbecue game, pulled pork sandwiches is how you do it, and this is just the recipe you need.


  • 2 cups white onion (sliced)
  • 2 tablespoons brown sugar
  • 1 boneless pork shoulder roast (4-5 pounds)
  • 1 cup chicken broth
  • 2 tablespoons siracha sauce
  • 1 1/2 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 2 garlic cloves (sliced)
  • 1 1/2 cups sweet barbecue sauce (optional).


  1. Add the onions and garlic in an even layer over the bottom of the slow cooker. Pour in the chicken broth.
  2. Mix the brown sugar, cinnamon, cumin, salt and pepper. Rub over the roast evenly. Put the roast in the slow cooker over the onions and garlic.
  3. In a bowl, mix the molasses, siracha and optional barbecue sauce. Pour over the roast.
  4. Place the lid on the crock-pot and cook on low for 8-10 hours.
  5. Move the pork roast to a cutting board. Strain the fat from the remaining mixture and add the onions and garlic back into the crock-pot.
  6. Shred the pork with two forks and add back into the crock-pot. Set the heat to low and serve.

Pulled Chicken Cheese Dip

Pulled chicken cheese dip is perfect for dipping crackers, veggies, nachos and more.Pulled chicken cheese dip is perfect for dipping crackers, veggies, nachos and more.

Forget that premade nacho cheese dip. You'll never want it again after you try this.


  • 2 boneless, skinless chicken breast halves (cooked and shredded)
  • 1 14-ounce can diced tomatoes
  • 1 4-ounce can green chillies
  • 1/4 cup white onion (diced)
  • 1 tablespoon taco seasoning
  • 2 cups shredded cheddar cheese
  • 3 teaspoons jalapenos (diced)
  • 2 tablespoons butter
  • 4 ounces cream cheese
  • 1/3 cup sour cream
  • 1 14-ounce can black beans
  • 1 avocado cut into small cubes (optional).


  1. Combine the chicken, tomatoes, chillies, onion, taco seasoning, cheddar cheese, butter, jalapenos, cream cheese and sour cream in the crock-pot. Set to high.
  2. Stir every 10 to 20 minutes after cheese has melted. Simmer for 1-2 hours.
  3. Stir in the black beans and cook for another 15 minutes.
  4. Top with avocado and serve.

Barbecue Pork Ribs with Pinto Beans

What's a barbecue without a rack of ribs?What's a barbecue without a rack of ribs?

The only thing better than a rack of ribs cooking on the grill is a juicy slow cooked rack of ribs falling straight off the bone.


  • 5 pounds country-style pork ribs
  • 2 cups chopped white onions
  • 1 cup ketchup 
  • 1/2 cup mustard
  • 1 cup barbecue sauce
  • 1 cup water
  • 1 14-ounce can diced tomatoes
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic (diced)
  • 1 teaspoon paprika 
  • 2 14-ounce cans pinto beans (drained).


  1. Mix all the ingredients except for the pork ribs and beans in a large bowl.
  2. Add the ribs to the crock-pot with the pinto beans. Pour in the mixed ingredients on top and stir well.
  3. Cook the ribs for roughly 6 hours on high with the cover on.
  4. Set to low and serve. 

Use tongs for the ribs and a slotted spoon to serve the pinto beans.



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