Down South Barbeque
With tastes from down south, this delicious recipe calls for a succulent pork roast, barbecue sauce and sliced onions.
Yield
6 servingsPrep
20 minCook
16 hrsReady
16 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced |
|
| 6 | each |
cloves
|
*
|
| 2 | cups |
water
|
|
| 5 | pounds |
pork loin roast
OR picnic ham |
|
| 16 | ounces |
barbecue sauce
|
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced |
|
| 6 | each |
cloves
|
*
|
| 473 | ml |
water
|
|
| 2.3 | kg |
pork loin roast
OR picnic ham |
|
| 462.4 | ml/g |
barbecue sauce
|
|
| 1 | each |
onions
chopped |
|
Directions
Put half of onions in bottom of crockpot. Then add meat and other ingredients with remaining onion on top. Cover and cook over night or for 8 to 12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and barbecue sauce. Cover and cook for an additional 8 to 12 hours on low, stirring 2 or 3 times. Serve from crockpot on large buns.
