Down South Barbecue
Yield
8 servingsPrep
770 minCook
180 minReady
950 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced, divided |
|
| 4 | pounds |
pork shoulder
|
*
|
| 5 | each |
cloves
|
*
|
| 2 | cups |
water
|
|
| 1 | each |
onions
chopped |
|
| 16 | ounces |
barbecue sauce
|
|
| 1 | x |
black pepper
and salt, to taste |
*
|
| 1 | teaspoon |
vinegar
if too sweet |
|
| 1 | x |
hamburger buns
or kaiser rolls |
*
|
| 1 | x |
pickles, dill
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced, divided |
|
| 1.8 | kg |
pork shoulder
|
*
|
| 5 | each |
cloves
|
*
|
| 473 | ml |
water
|
|
| 1 | each |
onions
chopped |
|
| 462.4 | ml/g |
barbecue sauce
|
|
| 1 | x |
black pepper
and salt, to taste |
*
|
| 5 | ml |
vinegar
if too sweet |
|
| 1 | x |
hamburger buns
or kaiser rolls |
*
|
| 1 | x |
pickles, dill
sliced |
*
|
Directions
Put 1 sliced onion in bottom of crockpot.
Add pork roast, cloves, water and one more onion, sliced, on top.
Cover and cook overnight or 8 to 12 hours on Low.
Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator.
Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet.
Add back fat-skimmed pork liquid as needed.
Cover and cook additional 1 to 3 hours or High or 4 to 8 hours on Low.
Stir 2 to 3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.
