Saturday, February 19, 2011

52 Weeks of Crazy Crockpotting

It's supposed to be 40 degrees and a little rainy tomorrow.
With that in mind, we're having

I'l tell you right up front that this is a "dry" recipe.  No!  Not dry as in tough, hard to chew meat.  But dry, as in it's not dripping with barbecue sauce.  If you want your meat with barbecue sauce, you can use this recipe and then add your favorite sauce the last half hour or hour of cooking.
2 Onions, quartered
2 Tablespoons Brown Sugar
1 Tablespoon Paprika
2 teaspoons Salt
1/2 teaspoon Pepper
1 (4-6 lb) boneless Pork Butt or Should Roast
3/4 C Cider Vinegar
4 teaspoons Worcestershire Sauce
1 1/2 teaspoons Crushed Red Pepper Flakes
1 1/2 teaspoons Sugar
1/2 teaspoon Dry Mustard
1/2 teaspoon Garlic Salt
1/4 teaspoon Cayenne Pepper

Hamburger Buns

Place onions in the crock pot.  Combine brown sugar, paprika, salt and pepper and rub over roast.  Pat it on.  Place the roast on top of the onions.

Combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne in a jar.  Drizzle about 1/3 - 1/2 of he sauce over the roast.  Store the remaining sauce in the refrigerator.

Cover the crock pot and cook on low 8 to 10 hours.  Drizzle 1/3 of the reserved sauce on the roast during the last 1/2 hour of cooking.

Remove meat and onions and drain.  Shred the meat and chop the onions.  If desired, buter buns and toast or grill.  Serve the meat and onions on buns.  Pass the remaining vinegar mixture to drizzle over sandwiches.

Serve with coleslaw!!!
Have a great weekend!


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