2 onions
4 pounds pork roast or fresh picnic shoulder -
5 whole cloves - (to 6)
2 cups water
1 bottle barbecue sauce - (12 oz)
1 large onion
Directions: one line for each direction. When saved the lines will be numbered.
Put one of the sliced onions in bottom of the crock-pot then add meat and remaining ingredients with the other sliced onion on top. Cover and cook this on low overnight or from 8 to 12 hours.
Take meat out of crock-pot and remove fat and bones. ut the meat back into crock-pot. Add chopped onion and barbecue sauce. Cover and cook an additional 3 to 5 hours on high or 8 to 12 hours on low stirring 2 or 3 times during cooking. Serve from crock pot on large buns.
Coleslaw is marvelous with this.
This recipe yields ?? servings.
Comments: Pull the meat apart before adding the sauce mixture and by the time it gets finished it is a wonderful texture.
Notes: Recipe originally from "The Rival Crockpot Cookbook" by Marilyn Neill
Rating: ()
Added On: February 29, 2008
* Chef Bill Hinners, Board Leader on the www.prodigy.net Food BB
