nd mix well.
Rinse Pork Buttes and sprinkle heavily with
Slice onions in half. Place 2 halves in bottom of CrockPot.
Place pork in CrockPot. Cover with 2nd onion.
Pour Ginger Ale over pork.
Cook on LOW for 12 hours.
Combine applesauce, BBQ sauce, brown sugar, and chili powder. Stir until completely blended. Set aside.
Remove onions and drain all liquid from meat.
Using 2 forks, shred pork. Remove bones as you go.
Return meat to crock pot and add BBQ sauce.
Cook on LOW for an additional 4-6 hours.
Serve and enjoy!
ottom.
Place the whole pork shoulder into the crock-pot
Saute chopped onion and garlic in butter until soft.
Add all seasoning ingredients to large pot and boil gently for 30 minutes.
Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender.
Remove meat from sauce and cool.
Shred pork with your fingers or two forks.
Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired.
Add shredded pork back to sauce and re-heat.
Coat the pork with the rub. Place in a plastic bag overnight in the fridge.
Next morning, put the juice and vinegar in crockpot and add the pork.
Start the crock on high, turn down to low after an hour and a half.
Cook for 12 to 14 hours total.
Remove the pork and let rest for at least one-half hour.
Shred the pork on a roll with Mutha Sauce (#318384), or your favorite sauce.
Place pork in the slow cooker, and sprinkle it with the salt, vinegar, garlic powder, and liquid smoke.
Cover and set on HIGH for 6 hours.
Remove pork, and place into a large dish; reserve all the liquid into a container, and set aside.
Shred the pork with 2 forks, and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce.
Cook on HIGH for 1 more hour.
Place roast in crock pot. Brush with BBQ sauce.
Cook on low setting for 8 to 10 hours.
Just before serving, remove any fat then use a fork to shred all the meat.
Stir together all remaining ingredients (I just mix in my measuring cup), and pour over pork. Toss pork in sauce.
Scoop onto sandwich with slotted spoon (to avoid soggy buns).
In a large saucepan combine pork, bbq sauce and beer.
Cook over high heat until boiling.
Reduce heat to med-low and cover for 10 minutes.
Serve between two slices of bread and top with cheese if desired (better if the bread is toasted).
BBQ Sauce:
In medium bowl,
erve with your choice of BBQ sauce.
enerously on all sides of pork roast and place meat into
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.
Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
Cut onion into 1/4 inch strips.
Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
Add curry powder, salt and noodles. Mix well.
Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
Stir in pork and heat for another 1-2 minute (until pork is warm).
nd garlic powder and season pork roast on all sides.
Preheat oven to 350 degrees F (175 degrees C).
Combine together in a baking dish: beef cubes, pork cubes, tomato soup, Worcestershire sauce, vinegar, onion and water. Bake in a preheated oven for 4 hours. Add more water if liquid evaporates. When done, remove from oven and shred with a wooden fork or a potato masher.
Combine soy sauce, calamansi or lemon juice, sprite, sugar, pepper and garlic and pour over pork stirring until all meat is coated and well marinated.
Marinate overnight.
When ready, grill on hot charcoal.
Use marinating liquid to baste the meat while on the grill.
Heat oven to 400\u00b0. Lightly spray 10 muffin cups with baking spray or grease lightly.
Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.
Makes 5 to 10 servings, depending on the meal and appetites.
slow cooker. Place the pork roast into the slow cooker
til well cooked and the pork shreds easily, 6 to 7