2 onions -- sliced, divided
4 to 5 lbs.
5 to 6
2 cup water
1 onion -- chopped
16 oz bottle
1 salt and pepper -- to taste
1 tsp vinegar -- if too sweet
1 hamburger buns or kaiser
1 rolls
1 pickle slices
1 pork shoulder roast -- or
1 fresh picnic
1 cloves
1 barbecue sauce
A Recipe for
Down South Barbecue
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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This Recipe for Down South Barbecue is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Down South Barbecue from the recipe cookbook of Recipes-to-go (Meat)
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
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| ND Beef Council, billboard advertisement, 1990 |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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If you want to make an apple pie from scratch, you must first create the universe. |
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Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves,
water and one more onion, sliced, on top. Cover and cook overnight or
8-12 hours on Low. Remove meats. Cut away bone and fat. Drain away
most liquid from pot. Reserve in refrigerator. Cut meat into small
pieces and put back into pot. Add chopped onion, barbecue sauce, salt
and vinegar if too sweet. Add back fat-skimmed pork liquid as needed.
Cover and cook additional 1-3 hours or High or 4-8 hours on Low. Stir
2-3 times and break up large meat chunks. Serve from crockpot onto
large buns with dill pickle slices.
Recipe By : R. Banghart
From: Date:
Serves: 12
Down South Barbecue Recipe brought to you by Recipes To-Go