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Post by Robyn2 on Nov 20, 2002 11:23:19 GMT -6
Barbeque Pork
2 1/2 pounds pork shoulder 1/2 cup chopped onion 1 clove garlic, minced 1/4 cup brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups ketchup 1/4 cup Worcestershire sauce
Directions 1 Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
2 To cook in a slow cooker: Combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on low setting, stirring occasionally, for 6 to 8 hours, or until the meat is tender.
Stovetop version: In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring casionally, for 2 1/2 to 3 hours, or until pork is tender.
(Optional: Add 1 cup Ketchup and 1 cup BBQ sauce instead of 2 cups ketcheup)
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Post by Robyn2 on Nov 20, 2002 11:28:52 GMT -6
BBQ Pork Sandwiches
1 (14 ounce) can beef broth 3 pounds boneless pork ribs 1 (18 ounce) bottle barbeque sauce
Directions 1 Pour can of beef broth into slow cooker and add boneless pork ribs. Cook on high heat for 4 hours or until meat shreds easily.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Remove meat and shred with two forks. It will seem that it's not working right away, but it will.
4 In a dutch oven or skillet stir the meat and barbecue sauce together. Heat in oven for 30 minutes or until hot.
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