Season pork with pepper and place in a crock pot. Cook on low for 8-10 hours. Remove pork from crock pot and remove any bones and fat. Shred pork with a fork and place into a large bowl. Mix equal parts of the 2 barbecue sauces together and mix with shredded pork to moisten well. The barbecue can be served immediately but is best if refrigerated overnight to let the meat absorb the sauce. Reheat in microwave or crockpot. Freezes well.
Mix pork and beans, pepper, onion and barbecue sauce together in a crock-pot.
Cook on high 30 minutes.
Mix in barbecue and cook on low heat about 3 hours.
Serve over fried cornbread.
o re-heat, start adding barbecue sauce a little at a
he slow cooker.
Stud pork roast with garlic cloves and
Cook pork roast and vegetables on stove in saucepan covered with water over medium heat for 3 hours.
Strain veggies and pork. Reserve veggies.
Take bone out of pork roast and shred with a fork.
Trim fat.
Put pork, veggies, salsa and barbecue sauce back in pot and simmer for 45 minutes.
Serve with rice or on rolls.
Boil roast in water that covers
it
(to which has been added cloves and sliced onion)
until pork is cooked thoroughly.\tLet cool in liquid and then
remove
all fat; chop up the pork.
(This can be done ahead
and
stored
in the refrigerator.) Put pork in crock-pot
with
barbecue
sauce and chopped onion.
Cover and cook in crock-pot 2
to 3 hours (until onion is done) on high or on low for\t4
hours
or
more.
Serve
in large buns with coleslaw or pickles.
Place pork roast in crock-pot along with 1 cup water, 1 large onion (chopped) and salt and pepper to taste.
Cover and cook overnight (minimum 8 hours).
In the morning, remove pork and discard fat and bones.
Set aside.
Reserve 1 cup of pork liquid. Discard any other liquid.
Put meat back in pot with remaining onion, chopped, and barbecue sauce.
Cook on medium 1 additional hour.
Drain juice from pork; cut pork
up and put in pan with barbecue sauce.
Cook on medium 30 minutes.
Place pork in crockpot. Combine the water, soup mix and garlic; pour over the meat. Cover and turn crockpot on low for 6-7 hours. The pork will be very tender.
Remove the meat and shred with a fork. Place in a seperate bowl.
In a saucepan, mix together 2 Tablespoons of soup liquid that was left in the crockpot, the barbecue sauce, ketchup and brown sugar. Bring to a boil.
Spoon sauce over shredded meat and mix together.
Serve on steak rolls, and top with slices of american cheese.
Trim fat off the pork but leave some.
Mix all dry ingredients together and rub it over pork refrigerate 1 hours.
Bring THE REST to a boil and simmer for 10min.
Put liquid in crock pot
Put pork in crock pot.
Cook on low for 6 to 8 hours (till falling apart tender).
Pull meat out and pull pork (you can chop it but I like it pulled).
Serve on buns and add hot sauce and vinegar to taste.
ENJOY.
Put pork roast in crock-pot.
Add 1/2 cup water. Cook on low all day.
Take out; let drain.
Let cool enough to separate lean meat from fat. Put back into crock-pot.
Add barbecue sauce as desired.
Cook on low for about 1 hour.
Place sliced onions and cloves in the crock-pot.
Salt and pepper pork roast to taste and place in cooker; add water.
Cook on high for 1 hour, then lower the heat and cook on low for 8 hours (or cook on high for 4 to 5 hours).
Remove meat from cooker when done, debone and tear apart into strands.
Discard the water, onion and cloves.
Place the shredded meat back into the cooker and add the bottle of barbecue sauce.
Cook for 45 minutes more, then serve.
Season pork overnight with garlic salt, paprika and pepper. Bake on a rack in a 250\u00b0 oven until skin is crisp (about 3 1/2 to 4 hours).
Make barbecue sauce with vinegar, catsup, sugar, salt and crushed red pepper.
Baste and cook over low flame for 10 minutes. When pork is done, remove and let stand until it is cool enough to chop in small pieces, including skin. When this is finished, pour remaining sauce over pork.
Serve on a warm bun with cole slaw.
Cook pork or beef until tender, then cut up fine and add salt and pepper.
Add remaining ingredients.
Add to meat and tomatoes and cook down low.
Serve hot over hamburger buns.
Mix together pork, barbecue sauce, shallots, flour, chicken stock,
Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
Combine pork, barbecue sauce, root beer, dry soup mix, salt and pepper in CROCK-POT slow cooker; turn pork to coat. Cover; cook on LOW 8 to 10 hours.
Remove pork to large cutting board; shred with two forks. Serve on buns, if desired. Serve with chips and pickles, if desired.
Note: Unless you have a 5-, 6- or 7-quart CROCK-POT slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
Brown pork bits with a mixture of flour, salt and pepper in oil in large skillet.
Mix all ingredients, except rice.
Simmer, covered 30 minutes.
Pour barbecue sauce over pork. Bake in warm oven for 30 minutes.
Put 1/2 onions in bottom of crock-pot.
Add meat and ingredients with remaining onions on top. Cover and cook overnight on low heat (about 8 to 12 hours).
Remove bone, onions and fat from meat.
Pour off liquid from the night cooking.
Cut up pork butt into small pieces.
Add large chopped onion and 16 ounces barbecue sauce.
Cover and cook 1 to 3 hours on high or 4 to 8 hours on low. Stir 2 or 3 times during cooking.
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Mix all ingredients and cook on low temperature on top of stove for 6 to 8 hours. Serve on buns with barbecue sauce.