I tried a new slow cooker recipe yesterday - a shredded pork BBQ to be served on the butter rolls I made the other night.
I was nervous about how it would come out - it contains ketchup, and I once got a snarky e-mail about all the slow-cooker recipes we've included in the paper that included ketchup.
It turned great, though, tangy and moist. And the butter rolls tasted a lot better than crescent rolls from the can, so I felt good about that. Here's the recipe:
Poppin' Pork Barbecue
3-4 pound pork loin
salt to taste
pepper to taste
2 cups cider vinegar
2 teaspoons sugar
1/2 cup ketchup
crushed red pepper to taste
Tabasco sauce to taste
Sprinkle pork with salt and pepper. Place in slow cooker. Pour vinegar over meat. Sprinkle sugar on top. Cover. Cook on low for eight hours.
Remove pork from cooker and shred meat. In bowl, mix together ketchup, red pepper, Tabasco sauce and 1/2 cup vinegar-sugar drippings. Stir in shredded meat.
Serve on sandwich rolls with cole slaw.
Variation: To increase the tang, add 1 teaspoon dry mustard when making sauce. (I did this.) Or use 1/4 cup ketchup and 1/4 cup orange juice. Photo is from www.listverse.com