| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Pork, Sandwiches |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork sirloin roast |
| 1/2 |
c |
Margerine |
| 1 |
c |
Vinegar |
| 1/2 |
c |
Catsup |
| 2 |
|
Bay leaves |
| 2 |
md |
Onions; chopped |
| 1/2 |
c |
Brown sugar; packed |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Dry mustard |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Salt |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
Overnight: 1. Place roast in crockpot. Cover with water. Cook all night on
low. 2. Combine rest of ingredients in small saucepan. Simmer for about 10
minutes. Remove bay leaves. Refrigerate overnight.
Next Morning: 1. Drain liquid from roast and remove any fat. Shred with two
forks, and return meat to crockpot. 2. Heat sauce ingredients on stove
until hot. Pour over shredded pork. Stir well. 3. Cook all day on low. If
possible, stir occasionally, but will do fine without stirring. 4. Serve
hot on hamburger buns with cole slaw on the side.
Hugs to all, Sharon Frye
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 21, 1998
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