FOR THE ROAST:
Rinse pork and pat dry.
ring to boil, then add pork picnic shoulder.
Turn the meat to
Cook picnic shoulder in pressure cooker until it falls off bone.
While shoulder is cooking, simmer remaining ingredients in a deep frying pan.
When meat is done, pull or cut in shredded pieces and put into sauce.
Continue to simmer for approximately 10 to 15 minutes.
Serve on buns, if desired.
hole.
Blanch pork and let boil briskly for 5 minutes.
Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle.
Leave liquid in fridge overnight; discard fat.
(Can be thickened for gravy and seasoning for pork chops.)
Shred meat or cut across grain.
Add salsa and vinegar to taste.
Package and freeze.
Thaw, reheat and serve on hamburger buns.
Sprinkle with Texas Pete hot sauce.
Makes about 20 servings.
75\u00b0F.
Pat the pork dry and sprinkle with salt
Mix all ingredients, except shoulder.
Put ham in crock-pot (skin side up) and cover with tea mixture.\tCook on HIGH for 1 hour, then cook on LOW all night.
Ham will be so tender you can pull it apart with fork.
Wash meat.
Do not use salt.
Sprinkle onion soup mix over meat.
Place celery, onion and pepper on ham.
Wrap enough foil to close edges.
Bake in slow oven at 350\u00b0 for 3 to 3 1/2 hours. Pork should be well done.
Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Cook pork picnic in crock-pot.
I cook mine about 17 hours on low.
Take out, clean off fat and bone.
Shred up meat.
Pour on sauce.
Put back in crock-pot for about 2 hours to simmer.
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225\u00b0.
Cool and shred meat.
For corn relish.
Fry bacon
This was my mom's recipe for pork chops. I do not add
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
th the dressing. Let sit for 15 minutes, toss again and
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
slow cooker. Place the pork roast into the slow cooker