Ingredients
2 lb pork shoulder, cut into 1
1 inch chunks
2 tbsp vegetable oil
2 cup chopped onions
2 cup green peppers, cut in 1/2
1 inch slices
2 cup celery, cut into 1/2 inch
1 slices
15 oz tomato sauce
1/2 cup cider vinegar
1/2 cup light corn syrup
1 tbsp prepared mustard
1/4 cup firmly packed light brown
1 sugar
2 tbsp chili powder
2 tbsp minced garlic
2 tsp paprika
1 tsp salt
1 tsp ground black pepper
Directions
In a large skillet, heat the oil and cook meat, just until browned
(about 4 to 5 minutes). Place in the Crock Pot, along with all the
rest of the stuff. Mix well, cover and cook on high until the meat is
tender. About 4 to maybe 6 hours.
Serve in bowls and top with a spoon full of grated Chedder Cheese
Recipe By : hilbrich@cloudnet.com
Servings: 1 servings
Pork Shoulder Crock Pot Barbeque Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Meat; Pork
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these early cook books were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius describes how the Romans used a wide range of spices and herbs, including many that are still in use today like bay, mint and asafoetida. As we move on, we have some interesting books from the 14th Century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is popular today, but instead descriptions of the types of meals on the menus of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, many of which are kept safe in academic collections. The arrival of television brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Pork Shoulder Crock Pot Barbeque recipe.
