This was DElicious!
Cleaning out the tiny pantry area where I have stacks of pasta, cocoa cans, canned tomatoes and you name it…there sits a small wire basket with all sorts of tiny cookbooks and user manuals for various kitchen equipment. While flipping through the stack, I came across the user manual for my Rival Crock pot….and it has recipes.
This is one that I tried…and we all like it.
Carolina Barbequed Pork – Slow Cooker Style
2 onions, quartered
2 TB brown sugar
1 TB paprika
Salt and pepper
One 4-6 pound boneless pork butt or shoulder roast
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
1 ½ teaspoon sugar
½ teaspoon garlic salt
Place the onions in the bottom of the slow cooker.
Combine brown sugar, paprika and salt and pepper.
Rub this all over the roast, shoving it into all crevices, all over.
In a bowl, combine the vinegar, Worcestershire sauce,, red pepper flakes, sugar, and garlic salt. Whisk it until blended. Drizzle this over the roast.
Cover: Cook on LOW for 10 hours or on HIGH for 6 hours. I went with the high option.
After it’s cooked you may chop it or shred it…serve however you like it!
This was a good recipe and I can tell you….if you step out of the house for awhile the aroma when you return will get your taste buds working overtime.
This was delicious! Another good thing about this meal is it stayed moist. We stored it in the fridge with all the juice from the crock pot and this kept it very moist. Two dinner meals and two lunch meals…….best bargain on time expenditure and low cost ingredients. The most expensive item was the roast.
I am happy this user booklet was rediscovered………now I need to try the Chicken Provencal Stew.
If you care to join me, Monday is National Bittersweet Chocolate day (according to my Food Network calendar) and I will be participating by making a chocolate pie.
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