Friday, January 23, 2004
Super Bowl Food
We’ll be going to an annual Super Bowl Party next week. We always take something to eat, and this year, we’re bringing pork barbecue. I’ve made this many times, and it’s always so good.
Place pork roast in crockpot - I use a pork shoulder - it’s inexpensive and it’s fatty, but you discard the fat. I think cooking it with the fat improves the flavor)
Add a cup or so of water
Cook on low all day (at least 12 hours).
Remove roast and discard the cooking water.
I usually make this over two days. Cook one day, refrigerate overnight, and then do the rest the next day.
Fork-shred pork, discarding any fat and bones.
Return the shredded meat to the crockpot.
Add a chopped onion.
Dump your favorite barbeque sauce over it - Enough to hold it together, but not be runny - you’ll have to experiment. I usually cook about a 7 pound roast, and it uses a whole bottle.
Cook couple of hours on low until heated thoroughly and the onions are tender. Serve on heated buns with coleslaw right in the bun (or on the side if you prefer.
There’s hardly ever any leftovers.
GO TEAM GO!!!
