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Recipe
Carolina Pork Barbecue/Cp Sharon Frye Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 686g | |
| Calories 723 | |
| Calories from Fat 33 | 5% |
| Total Fat 3.94g | 5% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3715mg | 155% |
| Potassium 1181mg | 34% |
| Total Carbs 164.32g | 44% |
| Dietary Fiber 6.1g | 20% |
| Sugars 144.22g | 96% |
| Protein 7.48g | 12% |
Ingredients Convert Measures
- 4 lb Pork sirloin roast
- 1/2 c. Margerine
- 1 c. Vinegar
- 1/2 c. Catsup
- 2 x Bay leaves
- 2 med Onions, minced
- 1/2 c. Brown sugar, packed
- 3 x Cloves garlic, chopped
- 1 Tbsp. Dry mustard
- 1/4 tsp Cayenne pepper
- 1 tsp Black pepper
- 1 tsp Salt
- 1 dsh Tabasco sauce
Directions
- Overnight: 1. Place roast in crockpot. Cover with water. Cook all night on low.
- Combine rest of ingredients in small saucepan. Simmer for about 10 min. Remove bay leaves. Chill overnight.
- Next Morning: 1. Drain liquid from roast and remove any fat. Shred with two forks, and return meat to crockpot. 2. Heat sauce ingredients on stove till warm. Pour over shredded pork. Stir well.
- Cook all day on low. If possible, stir occasionally, but will do fine without stirring.
- Serve warm on hamburger buns with cole slaw on the side.
- Hugs to all, Sharon Frye
