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==Ingredients== |
==Ingredients== |
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| − | * 1 2 |
+ | * 1 2½-3 pound boneless [[pork shoulder]] (boston butt) or sirloin |
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* 2 medium [[onions]], sliced |
* 2 medium [[onions]], sliced |
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* 1 cup bottled [[barbecue sauce]] |
* 1 cup bottled [[barbecue sauce]] |
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* 2 tablespoon [[orange marmalade]] |
* 2 tablespoon [[orange marmalade]] |
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* 1 tablespoon [[cornstarch]] |
* 1 tablespoon [[cornstarch]] |
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* 1 tablespoon [[water]] |
* 1 tablespoon [[water]] |
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* 6-8 [[sandwich bun]]s |
* 6-8 [[sandwich bun]]s |
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| + | # Cut roast into 2-inch cubes; place in 3½-4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade. |
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| − | + | # Cover and cook on low for 6–8 hours, until tender. |
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| + | # Remove pork and onions from slow cooker with slotted spoon. |
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| + | # Shred pork and set aside. |
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| − | + | # Combine cornstarch and water and add this mixture to juices in slow cooker, stirring to blend well. |
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| + | # Serve on sandwich buns. |
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==Source== |
==Source== |
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*[http://www.scda.state.sc.us/recipes/pork.htm Pork Recipes] by the South Carolina Department of Agricultural, public domain government resource—original source of recipe |
*[http://www.scda.state.sc.us/recipes/pork.htm Pork Recipes] by the South Carolina Department of Agricultural, public domain government resource—original source of recipe |
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[[Category:Pork Recipes]] |
[[Category:Pork Recipes]] |
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[[Category:Sandwich Recipes]] |
[[Category:Sandwich Recipes]] |
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[[Category:Southern Recipes]] |
[[Category:Southern Recipes]] |
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[[Category:Main Dish Meat Recipes]] |
[[Category:Main Dish Meat Recipes]] |
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Revision as of 04:11, 23 March 2010
Serves: 6-8
Ingredients
- 1 2½-3 pound boneless pork shoulder (boston butt) or sirloin
- 2 medium onions, sliced
- 1 cup bottled barbecue sauce
- ½ teaspoon hot pepper sauce
- 2 tablespoon orange marmalade
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6-8 sandwich buns
- ==Directions==
- Cut roast into 2-inch cubes; place in 3½-4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade.
- Cover and cook on low for 6–8 hours, until tender.
- Remove pork and onions from slow cooker with slotted spoon.
- Shred pork and set aside.
- Combine cornstarch and water and add this mixture to juices in slow cooker, stirring to blend well.
- Cover and cook on high for 1 minute; return the pork to slow cooker and heat through, on high for 10 minutes.
- Serve on sandwich buns.
Source
- Pork Recipes by the South Carolina Department of Agricultural, public domain government resource—original source of recipe