Down South Barbecue
Source of Recipe
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2 onions, sliced
4 to 5 lbs. pork shoulder roast, or fresh picnic
5 to 6 cloves
2 cups water
1 onion, chopped
16 oz. bottle barbecue sauce
salt and pepper, to taste
1 teaspoon vinegar, if too sweet
hamburger buns or Kaiser rolls
pickle slices
Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves,
water and one more onion, sliced, on top. Cover and cook overnight
or 8-12 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 fat-skimmed pork
liquid as needed. Cover and cook additional 1-3 hours or High or
4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices.
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