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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

North Carolina Easy Chopped BBQ and Sauce Recipe

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This recipe for North Carolina Easy Chopped BBQ and Sauce is from Asbury's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To make the BBQ-place pork roast in Crock-Pot with:

1 1/2 cup Vinegar --
1/4 cup Italian dressing --
chopped onions
chopped garlic
crushed red pepper
1 TB ground black pepper
Optional - Add 2 TB chopped banana peppers ---


Barbecue Sauce: You may want to HALF this recipe - it lasts 2 weeks -
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves (optional)
Directions:
Directions:
For BBQ Sauce
Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes.
Turn off heat and let stand, about 30 minutes.
Sauce can be refrigerated for up to 2 weeks. Yield: 5 quarts
Personal Notes:
Personal Notes:
I use pork loins to avoid the bone & excessive fat, and it generally takes 1 hr per pound in the crockpot on high.
Cook the pork loin or pork shoulder for 7 to 8 hours on high in your crock-pot.

 

 

 

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