Wednesday, 3 September 2008

BBQ Pulled Pork Sandwich

I have been asked to make this recipe for a church luncheon this weekend. I have been supplied with a six pound pork roast and will cook it overnight. I am not a pork person, but will add this recipe for meat lovers everywhere.

Barbecued Pulled Pork Sandwich
Makes 8 servings
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce (not smokey or too hot)
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
1: Place roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 \12 hours or on HIGH 5 to 6 hours.
2 Remove roast from CROCK-POT® slow cooker; discard cooking liquid
Shred pork with 2 forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
3. Serve shredded pork on hamburger buns or hard rolls.
Tip : For 5-, 6-, or 7-quart CROCK-POT® slow cookers, double all ingredients except barbecue sauce. Increase barbecue sauce to 21 ounces.

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