Here’s my recipe:
Take 1-3-4 lb pork butt or pork shoulder roast and cover with dry rub.
1 tsp salt
1 tsp ground pepper
1 tablespoon dark brown sugar
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
Rub roast with mixture.
Add 2 tablespoons of olive oil to a skillet. When hot, place roast in skillet and brown roast on all sides.
Melt 1 tablespoon of butter and put in bottom of slow cooker. Place roast on top of butter. Cook on low for 6-8 hours (or until tender)
***You can make the barbecue sauce ahead of time. It can be stored in refrigerator for up to 2 weeks, or frozen. It makes about 3 1/2 cups.
In a medium saucepan, combine:
1 1/2 cups ketchup
1 cup cider or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed light brown sugar
2 tablespoons dry mustard
4 tablespoons chili powder
1 tablespoon fresh, grated ginger (can also use ground-1 tsp)
2 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons lemon juice
Bring to boil. Let simmer on low for 15 minutes.
Step # 3
Remove pork roast from slow cooker. Shred with fork. Place roast back in slow cooker.
Pour barbecue sauce over shredded pork. (Use enough to coat thoroughly-about 1 1/2 cups.)
Keep warm in slow cooker until ready to serve.
1 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons sugar
1 small head cabbage (shredded) (6 cups)
2 carrots (shredded)
2 tablespoons red onion
1/2 tsp salt
1/4 tsp pepper
Serve meat, topped with Creamy Coleslaw on Sourdough buns.
If you have a special meal that brings back summer memories, I’d love to hear it! Until then-Think warm thoughts!