our.
Slice open the roast so it lays out flat
moving the roast).
Put 1/3 can of pork (or chicken
few holes into the pork and stuff holes with half
Preparation of the roast : In a bowl, mix goat
lended.
Place the boneless pork roast in the resealable plastic bag
For the slow-cooker shredded pork:
Combine the tomato sauce,
orning or day before, place pork roast in crock pot. Cover with
put the pork roast into slow cooker.
Put soup, soup mix, and cola into slow cooker, stir.
put in the veggies & mushrooms, stir.
Cook on high for at least 5 hours or 10 hours on low. Check meat and turnips to make sure cooked thoroughly.
When the pork is cooked & ready, I recommend pulling it apart with a fork so its shredded and evenly distributed. The meat will also be more moist this way.
he sauce ingredients over the pork roast.
Bake in 350 degree
hick slices vertically into the roast, stopping at least 1/2
In medium skillet cook onion & garlic until soft, about 5 minutes. Stir in salsa & shredded pork. Heat for 10-15 minutes or until pork is thoroughly heated. Heat tortillas according to pkg. directions; keep heated tortillas covered until ready to use. Divide pork mixture onto tortillas. Top with shredded lettuce, chopped tomatoes, cheese and sour cream, if desired.
Trim pork roast of excess fat and pat
Place pork roast in crock pot.
Add dry onion soup mix.
Pour Italian dressing, beer and worcestershire sauce over top of roast.
Cover and cook on low 8 hours.
Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
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.
Season pork roast liberally on all sides with
Preheat oven to 350 degrees F (175 degrees C).
Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
nd pepper all sides of pork roast.
When lard just begins
etween each rib of the pork roast to make carving easier.
Combine all ingredients; simmer 15 minutes.
Cook roast in crock-pot on low 8 hours or cook in oven at 300\u00b0 for 2 1/2 hours (wrap well in foil if baked in oven).
Let cool, shred meat removing fat and bone.
Place shredded pork in baking pan, pouring all sauce in mixture; mix well.
Heat for 30 minutes at 300\u00b0.