Recipe - Down South Barbecue

2 Onions cut or sliced up divided
4 pound Pork shoulder roast or
Fresh picnic (4
To 5)
5 Cloves (5 to 6)
2 cup Water
1 Onion chopped
1 Bottle barbecue sauce
(16 oz.)
Salt and pepper to taste
1 teaspoon Vinegar if too sweet
Hamburger buns or Kaiser
Rolls
Pickle slices

Put 1 cut or sliced up onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, cut or sliced up , on top. Cover and cook overnight or 812 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
fatskimmed pork liquid as needed. Cover and cook additional 13 hours or
High or 48 hours on Low. Stir 23 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.

Posted to MCRecipe Digest V1 #140

Date: Fri, 5 Jul 1996 14:54:40 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : R. Banghart