Mark your calendars!
It's a magical moment at the Coxes.
And it's not even Sunday!
I am a good cook.
But every since Trammell left, followed by Garrett,
there is no one to cook for.
No one is EVER home.
It seems like all the days I feel motivated and chop and slice and dice
and sweat over a hot stove, no one shows up!
There's work and lacrosse practice and church and late meetings.
But I'm optimistic.
I'm busting out the crock pot for some Barbeque Pork Sandwiches!
Here's all the ingredients you will need.
Oops - not all, I forgot to "display" the garlic powder. Don't leave that out!
Do you think this 4 lb Pork Butt will feed 3?
Oh and you can borrow my vinegar if you need to.
I have a little bit extra.
And I'm bummed about those WHOLE WHEAT rolls.
That's what I get for shopping at the "healthy" grocery store.
I asked if they had anything with bleached flour and refined sugar.
Here's today's recipe, provided by my good friend Cathy.
Tangy Barbeque Pork Sandwiches
1 C Ketchup
1 C BBQ Sauce - any brand, any flavor
1 C Onion - just chop a whole medium onion, you don't need to measure
3 C Celery - chopped
1 C Water
2 T Brown Sugar
2 T Worchestershire Sauce
2 T Vinegar
1 t Chili Powder
1 t Salt
1/2 t Garlic Powder
1/2 t Pepper
3-4 lb Pork Roast (trim off excess fat)
Buns or Rolls
Mix all the ingredients (except the roast) in the crock pot.
Place the roast in and cover with sauce.
Cook on low for 7-8 hours or high for 3-4
Take the meat out and shred it. Put the sauce in a sauce pan and thicken it with 2 T cornstarch and 1/2 C cold water. Return meat and sauce back to crock pot and serve.