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The Pantry Capsule: Slow Cooker BBQ with Peas & Roasted Potatoes

Nothing like a classic BBQ, this super easy version includes two sides all from our Capsule Pantry List.
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: slow cooker bbq, slow cooker bbq chicken, slow cooker bbq pork
Servings: 6 servings
Calories: 349kcal
Author: Jen Pinkston


  • 1.5-3 lb Pork Shoulder or Chicken Vegetarians see notes, yours will not use a slow cooker
  • ¾ c apple cider vinegar optional
  • 1 teaspoon chili powder
  • 1 cup bbq sauce
  • 2 cups peas
  • 4 cups potatoes cut into bite size chunks
  • 1 tablespoon oil
  • 1 tablespoon herbs de provence
  • Salt & pepper


  • Season meat with salt, pepper, and chili powder.
  • Place meat in a slow cooker, pour vinegar over meat. (If not using vinegar, use water.)
  • Cook on low for 6-8 hours. Drain liquid and transfer meat to a baking sheet. Chop or shred meat and return to the slow cooker.
  • Add barbecue sauce and continue to cook for 30 minutes.
  • While it cooks, turn oven to 400 degrees.
  • Place chopped potatoes on a parchment lined baking sheet.
  • Drizzle oil and sprinkle with herbs de provence and salt and pepper.
  • Cook for 25-35 minutes until cooked you can stick a knife through easily.
  • Warm peas in the microwave or on stovetop.
  • Serve bbq on bread or over potatoes.


Vegetarian Instructions: Use 2-20-ounce cans young green jackfruit in water (not in syrup or brine). Season jackfruit with salt, pepper, and chili powder. Heat 2 tablespoon oil over medium heat, add seasoned jackfruit. Cook for about 3 minutes. Add BBQ sauce stir and reduce heat to low, cook for about 30 minutes. Stirring occasionally. Shred further after it’s cooked if you’d like.


Calories: 349kcal | Carbohydrates: 45g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 600mg | Potassium: 938mg | Fiber: 7g | Sugar: 19g | Vitamin A: 677IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 7mg