Slow cooking in a fast world
My friend Nina called me a few minutes ago to inquire about a recipe I have been serving for decades. She heard it was good and wanted to know if I would share. It is, and I will. Since the Fourth of July is quickly approaching, I thought it might be an appropriate time to give it out for those of you who have company coming and don’t want to be out sweating over a make-up melting hot fire.
You can start this in the crock pot and achieve the same results your favorite “pulled pork” expert would provide.
Crock Pot Barbeque
1 5-pound Boston butt roast
Salt and ground black pepper to taste
1 cup white vinegar
1/2 cup firmly packed brown sugar
1 (18 ounce) bottle barbeque sauce
1 onion, halved
Salt and pepper the roast and place in a slow cooker. Add vinegar.Cook on high for one hour. Turn to low and cook overnight, or for about 12 hours. Drain and shred roast into pieces. Give the bone to your pup. Return meat back to slow cooker. Mix brown sugar and barbeque sauce; pour over meat. Place onion halves on top of the meat. Cook on low until onion is done(about 2-3 hours.) Yield: 10 servings.
Warning: I would recommend that you cut back on the barbeque sauce if it is really sweet. You don’t want this to taste like dessert. In fact, you might want to nix the brown sugar if you have hypoglycemic problems. It will still be good, I promise.
