Member of the Month Sept 2018
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Crock Pot Barbecue Pulled Pork
1- Boston Butt, Fresh Pork Shoulder, or have even done it with a Pork Loin Roast
1-Can Beef Broth (14 oz.)
1-Cup Brewed Coffee
4-Garlic cloves smashed and thrown in
1-large Sweet Onion peeled and slivered
1-Sweet Baby Rays BBQ sauce (mixture is 80/20 Rays to Sticky Fingers)
1 Sticky Fingers Carolina BBQ sauce
Line the bottom of the crock pot with the onions to keep the meat off the bottom and flavor the broth. Cut your meat in half down the middle so the heat can get to the center quicker. Add other ingredients to the crock (less BBQ sauce). 8 hours on low or 5-6 hours on high. Meat should fall apart when picked at with a fork.
Remove from crock, let rest covered for 5 minutes then using two forks, begin shredding the meat. Retain some of the crock juices as a way to add moisture back in if the meat dries out a little while saucing and holding. Add BBQ sauces to the meat to taste and enjoy.
Cole Slaw
Shred cabbage and carrots extremely thin. Coat with 1/2 bottle of Marzetti cole slaw dressing (found with other salad dressings). Let chill and marinate about an hour before serving.
Buns of your choice, I like mine toasted with Mayo. Add pork, top with slaw and top bun, and go to town.
1- Boston Butt, Fresh Pork Shoulder, or have even done it with a Pork Loin Roast
1-Can Beef Broth (14 oz.)
1-Cup Brewed Coffee
4-Garlic cloves smashed and thrown in
1-large Sweet Onion peeled and slivered
1-Sweet Baby Rays BBQ sauce (mixture is 80/20 Rays to Sticky Fingers)
1 Sticky Fingers Carolina BBQ sauce
Line the bottom of the crock pot with the onions to keep the meat off the bottom and flavor the broth. Cut your meat in half down the middle so the heat can get to the center quicker. Add other ingredients to the crock (less BBQ sauce). 8 hours on low or 5-6 hours on high. Meat should fall apart when picked at with a fork.
Remove from crock, let rest covered for 5 minutes then using two forks, begin shredding the meat. Retain some of the crock juices as a way to add moisture back in if the meat dries out a little while saucing and holding. Add BBQ sauces to the meat to taste and enjoy.
Cole Slaw
Shred cabbage and carrots extremely thin. Coat with 1/2 bottle of Marzetti cole slaw dressing (found with other salad dressings). Let chill and marinate about an hour before serving.
Buns of your choice, I like mine toasted with Mayo. Add pork, top with slaw and top bun, and go to town.
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