Text 16494, 81 rader
Skriven 2008-11-16 22:44:43 av Carol Shenkenberger (22875.cooks)
  Kommentar till text 14597 av JIM WELLER (1:123/140)
Ärende: Re: Snob???
===================
    
 > Another sandwich idea for you....

Notes below on how to make this even better.


 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Barbecue Pork Roast
 >  Categories: Crockpot, Pork, Bbq, Onion
 >       Yield: 12 Servings
 > 
 >       2 lg Onions; sliced
 >       4 lb Pork roast
 >       6    Whole cloves
 >       2 c  Water
 >      16 oz bottle your favorite
 >            Barbecue sauce
 >       1 lg Onion; chopped
 > 
 >   Place half of the sliced onions on the bottom of a crockpot; place
 >   meat on top along with cloves and the rest of the sliced onions.
 >   Add water, cover, and cook 8 to 12 hours or overnight, on low.
 >   Remove meat. Drain liquid from crockpot and discard.  Remove bone
 >   and fat from meat; shred meat; return to crockpot.  Add chopped
 >   onion and barbecue sauce. Cover and cook another 1 to 3 hours on
 >   high or 4 to 8 hours on low, stirring 3 or 4 times.
 > 
 >   Serve from crockpot on large toasted buns.
 > 
 >   Recipe by: Prodigy Food & Wine Board
 > 
 >   From: Pmd1011
 > 
 > MMMMM

Jim, to make this even better, omit the water completely.  Then, when
draining save the juice as it makes a wonderful gravy later for another dish
(add some of the drained fat and meat juice to broth and whisk in some flour
and delight awaits!)

Dont worry.  It will not dry out without adding the water.  It will intensify
instead of leaching some of the flavor out to the water.

I'll add you do not need to cook it in the BBQ sauce a second time that long.
 The 1 hour is about right to make it workable.  The 'up to 8 hours after
adding the BBQ sauce' is how long it will keep well before you need to remove
it and put it in the fridge or it will overcook.

Timing for a fiest on Saturday while watching a football game or something
with the buddies:  Friday evening, after dinner, say by 8pm or so? load in
pork and onions with spices as listed (omit water!).  Set on low and let it
do it's thing all night.  If the bread is frozen (rolls or such) start them
defrosting by just setting them on the counter.

In the morning (whenever you get up and have your first cup of tea or
coffee, turn the roast over.  It should be falling off the bone and hard to
turn in one piece.  Perfect.

Turn the crockpot off and lift the liner out to the counter and go read your
COOKING echo messages for a bit.  Come back about 30-45 mins later when it's
cool enough to handle easily.  Lift the roast out and drain out all that
lovely gravy making juice.  filter the bones out (unless it was boneless, but
i always have bone in sorts) then put it back in the crockpot.  Shred it up
as much as you like with forks then pour the BBQ sauce in and if desired,
more onions.  This will hold til the buddies show up around noon or so.  If
you slept in late, run the crockpot on high so it has about 1 hour before
serving, but otherwise, low for 2 will do and longer wont hurt it but make it
develop better.


Oh and a memory from Sasebo.  I made this and had jarred the porkfat
drippings and was about to tuck them in the fridge for a later use, when
Elise smiled and blatenly STOLE them!  I'm not sure what she did with them
but she said she was used to getting pork fat at the store (she did not mean
lard but something more like this) and missed it.  After that, she'd get the
lions share of it since we had to be cholestrol careful.
                   xxcarol
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 * Origin: Shenks Express (1:275/100)