|Recipe Name:||Barbecued Pork (family)||Submitted by:||Administrator|
|Number of Servings:||32|
4 Pound(s) Pork butt or shoulder roast
2 Spanish onions, sweet
1 Bottle, large Kraft Honey
BBQ sauce or KC
Masterpiece BBQ sauce
1 Cup(s) Ginger ale, or coke
4 Sandwich buns, 8 per pkg
Date: Thu, 29 Feb 1996 21:12:54 -0500 (EST) From: Trish
<TRISHMCKENNA@delphi.com> Cut onions in half lengthwise, slice in 1/4"
slices, halve the slices and separate into rings. Trim all possible
fat from roast and sprinkle with garlic salt and seasoned pepper.
Place half the onions in crockpot, put in roast and top with rest of
onions. 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. Remove pork from pot, shred in a bowl, removing all possible
fat. Remove onions with slotted spoon and add to bowl. Discard juice
in pot. Return onions and pork to pot, add BBQ sauce to all and mix.
Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as
needed. Serve as sandwiches in buns. (I use Pepperidge Fram Sandwich
rolls). Leftovers may be cooled, made into sandwiches, wrapped in
heavy plastic wrap and frozen individually for later use. (I store
them in the sandwich roll bags, 8 to a bag, sealed with the tab that
came with the bag). They keep well and may be unwrapped, rewrapped in
paper towels and heated in a microwave at 50% for a few minutes. NOTE:
Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a batch of
BBQ pork but did not have enough rolls to freeze it with. I put globs
of it on cookie sheets and froze them for a day. Then I put the globs
into zip lock baggies and popped them in the freezer. I have used a
glob on a baked potato for lunch (terrific), and sent some to work
with my hubby with fresh rolls for the microwave. These globs take
very little space in the freezer and are very convenient for use."
Wonderful idea! MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST
SERVER MM-RECIPES DIGEST V3 #62 From the MealMaster recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.