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==Info==
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==Description==
'''Cook Time''':
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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
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* '''Serves''': 6-8
'''Serves''': 6-8
 
   
 
==Ingredients==
 
==Ingredients==
* 1 2 1/2-3 pound boneless [[pork shoulder]] (Boston butt) or sirloin
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* 1 x 2½ – 3 pound boneless [[pork shoulder]] (Boston butt) or [[pork loin|sirloin]]
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* 2 medium [[onion]]s, sliced
* 2 medium [[onions]], sliced
 
 
 
* 1 cup bottled [[barbecue sauce]]
 
* 1 cup bottled [[barbecue sauce]]
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* ½ teaspoon [[hot sauce|hot pepper sauce]]
* 1/2 teaspoon [[hot pepper sauce]]
 
 
 
* 2 tablespoon [[orange marmalade]]
 
* 2 tablespoon [[orange marmalade]]
 
 
* 1 tablespoon [[cornstarch]]
 
* 1 tablespoon [[cornstarch]]
 
 
* 1 tablespoon [[water]]
 
* 1 tablespoon [[water]]
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* 6 – 8 [[sandwich bun]]s
* 6-8 [[sandwich bun]]s
 
   
 
==Directions==
 
==Directions==
1.Cut roast into 2-inch cubes; place in 3 1/2-4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade. Cover and cook on Low for 6–8 hours, until tender.
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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.
2.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.
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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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# Cover and cook on high for 1 minute; return the pork to slow cooker and heat through, on high for 10 minutes.
3.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.
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# Serve on sandwich buns.
 
==Source==
 
*[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
 
 
 
   
   
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category:Recipes]]
 
 
 
   
[[Category:Pork Recipes]]
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[[Category:Crockpot Recipes]]
[[Category:Pork Sandwich Recipes]]
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[[Category:Main Dish Meat Recipes]]
[[Category:Barbecued Pork Recipes]]
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[[Category:Pork shoulder and blade Recipes]]
[[Category:Pork Shoulder Recipes]]
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[[Category:Pork loin Recipes]]
[[Category:Barbecue Sauce Recipes]]
 
[[Category:Slow Cooker Recipes]]
 
 
[[Category:Sandwich Recipes]]
 
[[Category:Sandwich Recipes]]
[[Category:Main Dish Recipes]]
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[[Category:Southern Meat Dishes]]
[[Category:Southern Recipes]]
 

Latest revision as of 06:50, February 17, 2020

Description

Pork Recipes by the South Carolina Department of Agricultural, public domain government resource—original source of recipe

  • Serves: 6-8

Ingredients

Directions

  1. Cut roast into 2-inch cubes; place in 3½ – 4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade.
  2. Cover and cook on low for 6 – 8 hours, until tender.
  3. Remove pork and onions from slow cooker with slotted spoon.
  4. Shred pork and set aside.
  5. Combine cornstarch and water and add this mixture to juices in slow cooker, stirring to blend well.
  6. Cover and cook on high for 1 minute; return the pork to slow cooker and heat through, on high for 10 minutes.
  7. Serve on sandwich buns.
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