Barbeque
small pork shoulder roast
2 onions, chopped
1/2 cup water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp. mustard
1/4 tsp. tabasco sauce
3 tbsp. Worcestershire sauce
1 cup catsup
juice from 1/2 lemon
1 tsp. salt and pepper
Cook small pork roast and remove from pot. Pour juices into
a glass. The fat goes to the top. Spoon 3 tablespoons of fat
back into pot. SauteZ onions in the fat. Add water, vinegar,
brown sugar, mustard and remaining ingredients. Add juices
from roast, and simmer for '20 minutes. Shred meat with fingers
and add to pot. Simmer on low, uncovered for an hour.
Terry Rumburg
Crock-Pot Barbecue
3 - 4 lb. pork loin
2 tbsp. sugar
1 tbsp. salt
1 cup vinegar or less
1/4 - 1/2 cup catsup
6 - 8 tbsp. meat broth
1 tbsp. Worcestershire sauce and TEXAS PETE
hot sauce to taste
Place meat, sugar, salt, and vinegar in crock-pot; cook 10 to
12 hours on low or until well done. Remove meat from crock
-pot, remove bones and cut into little pieces. Mix remaining
ingredients for sauce and toss with meat.
Peggy Wishon