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Country Kitchen
January 7, 2009 Previous Recipe
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FRIED SHRIMP
GUMBO
SHRIMP JAMBALAYA
BUTTER PECAN BROWNIES
ASPARAGUS CASSEROLE
CROCK POT MACARONI AND CHEESE
SHREDDED PORK AND BEANS
SHREDDED PORK AND BEANS

1 clove garlic
1 (3- to 4-pound) pork roast
Salt and pepper
2 cups water
1 (16-ounce) can Great Northern beans
1 (16-ounce) can light red kidney beans
2 (16-ounce) cans pork and beans
1 (8-ounce) can tomato sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup brown sugar
1/2 cup granulated sugar
1 medium onion, chopped
1/2 cup chopped bell pepper
1 tablespoon liquid smoke

Slice garlic clove. Cut slits into pork roast to insert slices of garlic. Salt and pepper roast as desired. Place roast and water in a covered roasting pan and bake at 325 degrees for 4 to 5 hours or until roast is tender. Cool, debone and shred roast. In a large bowl mix shredded roast with beans and remaining 8 ingredients. Pour into a 9- by 13-inch baking dish and bake on 300 degrees for 3 hours. Garnish with bell pepper rings and parsley if desired.





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