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Barbeque pork (family)
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| Artist: |
_ |
| Categories: |
Crockpot, Meats, Pork, Sandwiches |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Pork Butt or Shoulder Roast | | | -lean, boneless | | 2
| large | Spanish onions, (sweet) | | 1
| large | Bottle Kraft Honey BBQ Sauce | | 1
| cup | Ginger Ale (or Coke) |
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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 | Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. | | 12 | They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes |
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