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Down South Barbecue

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CATEGORY CUISINE TAG YIELD
Meats Crockpot, Pork, Sandwiches, Tried 12 Servings

INGREDIENTS

2 Onions — sliced — divided
4 lb Pork shoulder roast — or
Fresh picnic (4
To 5)
5 Cloves — (5 to 6)
2 c Water
1 Onion — chopped
1 Bottle barbecue sauce (16 oz.)
Salt and pepper — to taste
1 ts Vinegar — if too sweet
Hamburger buns or Kaiser
Rolls
Pickle slices

INSTRUCTIONS

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.
Posted to MC-Recipe Digest V1 #140
Date: Fri, 5 Jul 1996 14:54:40 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By     : R. Banghart

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

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