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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carolina BBQ Pork Recipe

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This recipe for Carolina BBQ Pork is from The Squier Family Cookbook, 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:  
2 onions, quartered
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4-6 lb) boneless pork butt or shoulder roast
3/4 cup cider vindgar
4 tsp Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Directions:
Directions:
Place onions in slow cooker. Place the roast over the onions. Combine brown sugar, paprika, salt and pepper and rub over the roast. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir to mix well. Drizzle about 1/3 of the vinegar mixture over the roast. Cover and refrigerate remaining vinegar mixture.

Cover and cook on low for 8-10 hours or on high for 4-6 hours. Drizzle about 1/3 of reserved vinegar mixture over the roast during the last 30 minutes.

Remove meat and onions; drain. Chop or shred meat and chop onions. Serve meat and onions on buns. Use the remaining vinegar mixture to drizzle over the sandwiches.
Number Of Servings:
Number Of Servings:
10-2

 

 

 

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