m (Robot: Changing Category:Crock Pot Recipes) |
m (Robot: Changing Category:Pork Shoulder and Blade Recipes) |
||
(One intermediate revision by the same user not shown) | |||
Line 28: | Line 28: | ||
[[Category:Crockpot Recipes]] |
[[Category:Crockpot Recipes]] |
||
[[Category:Main Dish Meat Recipes]] |
[[Category:Main Dish Meat Recipes]] |
||
− | [[Category:Pork |
+ | [[Category:Pork shoulder and blade Recipes]] |
− | [[Category:Pork |
+ | [[Category:Pork loin Recipes]] |
[[Category:Sandwich Recipes]] |
[[Category:Sandwich Recipes]] |
||
[[Category:Southern Meat Dishes]] |
[[Category:Southern Meat Dishes]] |
Revision as of 16:07, 12 October 2010
Description
Pork Recipes by the South Carolina Department of Agricultural, public domain government resource—original source of recipe
- Serves: 6-8
Ingredients
- 1 x 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.