|
| Home
-> [Crockpot, Entrees, Meats, Pork, Sandwiches] -> [Barbeque pork Recipe] |
| |
| |
Barbeque pork
|
| Artist: |
_ |
| Categories: |
Crockpot, Entrees, Meats, Pork, Sandwiches |
| Yield: |
32 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| lbs | Pork Butt or Shoulder Roast | | | -lean, boneless | | 2
| large | Spanish onions, (sweet) | | 1
| large | Bottle Kraft Honey BBQ Sauce | | | -OR KC Masterpiece BBQ Sauce | | 1
| cup | Ginger Ale (or Coke) | | 4
| pack | Sandwich buns (8 per pkg.) |
|
Procedures:
| 1 | Cut onions in half lengthwise, slice in ? slices, halve the slices and separate into rings. | | 2 | Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper. | | 3 | Place half the onions in crockpot, put in roast and top with rest of onions. | | 4 | Pour 1 cup of soda over all, cover and cook on low for 10 to 12 hours, or overnight until pork can be easily shredded with two forks. | | 5 | Remove pork from pot, shred in a bowl, removing all possible fat. | | 6 | Remove onions with slotted spoon and add to bowl. | | 7 | Discard juice in pot. | | 8 | Return onions and pork to pot, add bbq sauce to all and mix. | | 9 | Continue to cook on low for 5 to 6 hours, adding more bbq sauce as needed. | | 10 | Serve as sandwiches in buns. | | 11 | (i use pepperidge fram sandwich rolls). | | 12 | Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. | | 13 | (i store them in the sandwich roll bags, 8 to a bag, sealed with the tab that came with the bag). | | 14 | They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes |
|
|
|
| |
| |
| |
|
|
|
|
|
|