Subj : BH&G 2764
To   : All
From : Dave Drum
Date : Thu May 20 2021 19:47:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saucy Pulled Pork Sandwiches
 Categories: Pork, Breads, Herbs, Fruits, Vegetables
      Yield: 13 Servings
 
      3 lb Boneless Boston butt roast
      2 ts Spanish bittersweet smoked
           - paprika, smoked paprika or
           - hot paprika
      1 ts Fresh ground black pepper
    1/2 ts Salt
      2 tb Oil
      2 md Onions; in thin wedges
 14 1/2 oz Can diced tomatoes with
           - chilli spices; undrained
  1 3/4 c  Apple juice
      6 cl Garlic; minced
    1/2 c  Ketchup
    1/2 c  Cider vinegar
    1/4 c  Worcestershire sauce
      3 ts Spanish bittersweet smoked
           - paprika, smoked paprika or
           - hot paprika
    1/2 ts Ground black pepper
     12    (to 14) soft white hamburger
           - buns; toasted
 
  Trim fat from meat. If necessary, cut meat to fit into a
  4 to 5 quart slow cooker. Sprinkle meat with the 2
  teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper
  and the salt; rub in with your fingers. In a large
  skillet, brown meat on all sides in hot oil over medium
  heat. Drain off fat. Transfer meat to cooker. Add onions,
  undrained tomatoes, apple juice and garlic to slow cooker.
  
  Cover and cook on low-heat setting for 10 to 11 hours or
  on high-heat setting for 5 to 5 1/2 hours.
  
  Meanwhile, for barbecue sauce, in a small saucepan,
  combine ketchup, vinegar, Worcestershire sauce, the 2 to 3
  teaspoons smoked paprika and the 1/2 teaspoon freshly
  ground black pepper. Bring to boiling; reduce heat.
  Simmer, uncovered, for 15 minutes, stirring occasionally.
  Remove from heat; set aside.
  
  Transfer meat to cutting board, reserving cooking liquid
  in slow cooker. Shred meat with two forks.
  
  Pour cooking liquid into a 4-cup measure; skim off fat.
  Return meat to slow cooker; stir in barbecue sauce and
  enough cooking liquid to reach desired consistency. Cover
  and cook on high-heat setting about 15 minutes or until
  heated through. Serve immediately on toasted buns. (Or
  keep warm, covered, on low-heat setting for up to 2 hours.
  Stir occasionally.)
  
  Midwest Living | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Suitable for mixed, slightly twisted, and confused company

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