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Instructions |
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Place salt and onion on the bottom of crock. Put your roast on top. Jab little holes in it with ice pick to insert your cloves. Count them. Cover with water. Turn on low and cook for 12 or more hours... even 15 won't hurt. Overnight is easiest.
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Turn off crock when meat is done and remove cloves from the meat... count them then dump them...
Take meat out of pot to cool...
Scoup out onions and place in a small bowl...
Dump greasy water... I save a milk jug for that purpose.
After pork has cooled pull the meat in pretty large chunks from the grissle and place the meat back in the same crock layering with onions and BBQ sauce. Fold together...Dump the grissle and or bones in garbage.
Turn crock back on and allow to warm... can cook for several more hours if desired.
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Serve on hamburger buns with more or even a better BBQ sauce if you wish.
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This recipe will serve 12 or more people. It will also freeze very well in smaller portions.
A great recipe if you need to feed a large family or a bunch of friends...or your kids friends.
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Originally Submitted
4/25/2010
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