Walsh Family Barbecue Pork Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: 4-pound pork shoulder roast, boneless
2 Cloves: garlic, minced (up to 3)
2 large: Onions, sliced in rings*
2 cup: Barbecue sauce,
1 cup: Ginger ale,
Sandwich buns,
Directions:
*use sweet onions like Maui or Texas Sweet.
Place half of the onion rings in crockpot. Add the roast and then the rest
of onions and garlic. Pour in 1 cup of ginger ale. Cover and cook on LOW
for 8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard juice
in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue
to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw
2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork pasta.
Recipe by: Molly Walsh
Posted to TNT Recipes Digest, Vol 01, Nr 952 by mollywalsh@juno.com (Molly
Walsh) on Jan 19, 1998
Source from luhu.jp
Place half of the onion rings in crockpot. Add the roast and then the rest
of onions and garlic. Pour in 1 cup of ginger ale. Cover and cook on LOW
for 8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard juice
in pot. Return onions and pork to pot, add barbecue sauce and mix. Continue
to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.
Freeze leftovers in ice cube trays. When frozen, remove to zip bags. Thaw
2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork pasta.
Recipe by: Molly Walsh
Posted to TNT Recipes Digest, Vol 01, Nr 952 by mollywalsh@juno.com (Molly
Walsh) on Jan 19, 1998
Source from luhu.jp