Post by tom on Sept 24, 2002 7:21:57 GMT -6
1 (3-4 lb.) pork loin roast
Salt and freshly ground black pepper to taste
Crushed red pepper flakes or ground red pepper to taste
2 tbsp. sugar
2 c. white vinegar (or 1 c. vinegar and 1 c. water for less vinegar taste)
12 to 16 hamburger buns
Trim fat from roast and place in 5 quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Serves 12 to 16.
Salt and freshly ground black pepper to taste
Crushed red pepper flakes or ground red pepper to taste
2 tbsp. sugar
2 c. white vinegar (or 1 c. vinegar and 1 c. water for less vinegar taste)
12 to 16 hamburger buns
Trim fat from roast and place in 5 quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Serves 12 to 16.