4 lb pork butt or shoulder roast, lean, boneless
2 large spanish onions, (sweet)
1 large bottle kraft honey bbq sauce or kc, masterpiece bbq sau
1 cup ginger ale (or coke)
4 package sandwich buns (8 per pkg.)
Directions
Cut onions in half lengthwise, slice in 1/4" slices, halve the
slices and separate into rings. Trim all possible fat from roast and
sprinkle with garlic salt and seasoned pepper. Place half the onions
in crockpot, put in roast and top with rest of onions. Pour 1 cup of
soda over all, cover and cook on LOW for 10 to 12 hours, or overnight
until pork can be easily shredded with two forks.
Remove pork from pot, shred in a bowl, removing all possible fat.
Remove onions with slotted spoon and add to bowl. Discard juice in
pot. Return onions and pork to pot, add BBQ sauce to all and mix.
Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as
needed. Serve as sandwiches in buns. (I use Pepperidge Fram Sandwich
rolls).
Leftovers may be cooled, made into sandwiches, wrapped in heavy
plastic wrap and frozen individually for later use. (I store them in
the sandwich roll bags, 8 to a bag, sealed with the tab that came
with the bag). They keep well and may be unwrapped, rewrapped in
paper towels and heated in a microwave at 50% for a few minutes.
NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a
batch of BBQ pork but did not have enough rolls to freeze it with. I
put globs of it on cookie sheets and froze them for a day. Then I put
the globs into zip lock baggies and popped them in the freezer. I
have used a glob on a baked potato for lunch (terrific), and sent
some to work with my hubby with fresh rolls for the microwave. These
globs take very little space in the freezer and are very convenient
for use." Wonderful idea!
Servings: 32 sandwiches
Barbeque Pork (Family) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Crock Pot; Crockpot
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into antiquity, certainly as far back as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient records were just very basic pictorial recipes for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, entrees and dessert, something we still use today. This early Roman chef describes how the ancient Romans made use of many different aromatic flavors, including a few you will know like bay, mint and dill. Over the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. Even so, it was during the 1800s that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are highly popular as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Barbeque Pork (Family) recipe.
