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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
SASSY ROAST PORK Carol Simpson - St. Clair County

1 (5-pound) pork picnic roast

Sauce:
1 cup apple cider vinegar
1 teaspoon salt
½ cup white sugar
½ cup brown sugar
½ cup ketchup
3 tablespoons honey
Sprinkle of ground red pepper
3 tablespoons Worcestershire sauce
2 teaspoons prepared yellow mustard
1 medium onion, chopped fine
2 large cloves garlic, mashed

Cook roast in a smoker or bake in oven at 300 F for 4 hours, or until very tender. Remove from oven. When cool enough to handle, slice meat from the bone and chop. Place chopped meat in a large bowl and pour sauce (recipe follows) over the meat, tossing to coat. Serve on buns while both meat and buns are warm. Good with slaw and baked beans.

For sauce: combine all ingredients in a saucepan and bring to a slow boil until all the sugar is dissolved.





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