Home   |   Alfa Insurance   |   Alfa Health   |   Alfa Dental   |   Alfa Realty   |   County Federations    
ALFA Farmers
ABOUT US PUBLICATIONS AGRICULTURAL RESOURCES COMMODITIES PROGRAMS NEWS & EVENTS BENEFITS & MEMBERSHIP
-> Headlines
-> Video News
-> Country Kitchen
-> Photo Galleries
-> Events

Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
HOME
RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
CROCK-POT PULLED PORK

4 Vidalia or yellow sweet onions, chopped
1 small clove garlic, chopped (optional)
1 (5-pound) pork shoulder roast
2 cups water
3 1/2 cups favorite barbecue sauce

Reserve 2 cups of chopped onion. Place half of the remaining onions and garlic in the bottom of Crock-Pot. Add the pork shoulder and water, and then place the remaining chopped onions and garlic on top. Place lid on slow cooker and cook on low for 10 to 12 hours (overnight is a good time). Pour the liquid from the slow cooker. Place pork shoulder on cutting board, and coarsely chop, removing excess fat. Cooked onions may be discarded or returned to slow cooker with pork. Add barbeque sauce and reserved 2 cups onions. Place lid on slow cooker and cook on low for 6 to 7 hours. Stir occasionally. Serve on buns or anyway you would traditional pulled pork.





e-News Sign Up | Site Map | Weather | Contact us RSS logo RSS Feed Twitter logo Follow us Facebook logo Become a Fan
© Copyright 2003 - 2010 Alabama Farmers Federation.
All Rights Reserved.