Here's one.

1. Crock pot
1. Browned 3-4 Lb. pork roast.
4. Spanish Onions sliced
1/2. Bottle your favorite red Barbeque sauce.

Onions in the bottom
Browned roast on the top
Pour the sauce over the roast.

Cook all day on low.

When done shred for sandwiches.

Serve on Buns or rolls (cheddar optional)

Any More?

Dimitri

Dimitri wrote:

> Here's one.
>
> 1. Crock pot
> 1. Browned 3-4 Lb. pork roast.
> 4. Spanish Onions sliced
> 1/2. Bottle your favorite red Barbeque sauce.
>
> Onions in the bottom
> Browned roast on the top
> Pour the sauce over the roast.
>
> Cook all day on low.
>
> When done shred for sandwiches.
>
> Serve on Buns or rolls (cheddar optional)
>
> Any More?
>
> Dimitri

A big glass of beer?
Edrena

> 1. Crock pot
> 1. Browned 3-4 Lb. pork roast.
> 4. Spanish Onions sliced
> 1/2. Bottle your favorite red Barbeque sauce.

Do I have to brown it?

Becca

In article >, wrote:
>> 1. Crock pot
>> 1. Browned 3-4 Lb. pork roast.
>> 4. Spanish Onions sliced
>> 1/2. Bottle your favorite red Barbeque sauce.
>
>Do I have to brown it?
>
>Becca

Only if you prefer.

obviously

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article > ,
"Dimitri" > wrote:

> Here's one.
>
> 1. Crock pot
> 1. Browned 3-4 Lb. pork roast.

What cut? Please don't tell me a boneless loin.
--
-Barb
State Fair prizewinning jams and jellies for sale at the Burnsville
Senior Citizens Bake Sale, November 19, 2003; 9:00 a.m. -6:00 p.m.
Diamondhead Education Center, Burnsville Parkway & Nicollet Aves,
Burnsville. 952-707-4120

"Melba's Jammin'" > wrote in message
...
> In article > ,
> "Dimitri" > wrote:
>
> > Here's one.
> >
> > 1. Crock pot
> > 1. Browned 3-4 Lb. pork roast.
>
> What cut? Please don't tell me a boneless loin.
> --
> -Barb

Hell no, a very cheap boneless (shoulder maybe) marked down another $2.00
'cause it was at it's use or freeze by date.


Dimitri

Lid went on the crock pot at 7:40 this am. House is smelling pretty good.
Will advise.


"Dimitri" > wrote in message
. com...
> Here's one.
>
> 1. Crock pot
> 1. Browned 3-4 Lb. pork roast.
> 4. Spanish Onions sliced
> 1/2. Bottle your favorite red Barbeque sauce.
>
> Onions in the bottom
> Browned roast on the top
> Pour the sauce over the roast.
>
> Cook all day on low.
>
> When done shred for sandwiches.
>
> Serve on Buns or rolls (cheddar optional)
>
> Any More?
>
> Dimitri
>
>
>

"John Gaquin" > wrote in message
...
> Lid went on the crock pot at 7:40 this am. House is smelling pretty good.
> Will advise.
>


BTW this also works for beef shortribs - Them I brown on a rack in a 450
degree oven.

Dimitri

The "any more?" was a request for other no-brainer super easy recipes.

I don't bother to brown it or use onions (although it's a nice idea, I
might start adding them!), use well-marbled shoulder blade roast (I buy
3-4 when they're on sale for $.99/lb), and after covering the meat with
BBQ sauce, I cover the meat with aluminum foil (molded to the meat
dimensions) and then cover the crockpot with its lid. The pork comes
out unbelievable tender!

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"John Gaquin" > wrote in message
...
> Lid went on the crock pot at 7:40 this am. House is smelling pretty good.
> Will advise.

Results: Delish! Didn't even need to pull it much -- it fell apart in the
pot. We would like to get a little more zest into it, though - not
firehouse chili, just a little zest. Perhaps a different sauce or an
additive, and perhaps because I used sweet onions instead of spanish.

My wife approved, and she's close to an expert for Massachusetts, having
spent summers growing up on her grandparents' farm along the Pamlico, and
college years at Duke. Of course for me, having been raised Boston Irish,
meat with flavor is considered pretty radical. :-)

JG

"John Gaquin" > wrote in message
...
>
> "John Gaquin" > wrote in message
> ...
> > Lid went on the crock pot at 7:40 this am. House is smelling pretty
good.
> > Will advise.
>
> Results: Delish! Didn't even need to pull it much -- it fell apart in
the
> pot. We would like to get a little more zest into it, though - not
> firehouse chili, just a little zest. Perhaps a different sauce or an
> additive, and perhaps because I used sweet onions instead of spanish.
>
> My wife approved, and she's close to an expert for Massachusetts, having
> spent summers growing up on her grandparents' farm along the Pamlico, and
> college years at Duke. Of course for me, having been raised Boston Irish,
> meat with flavor is considered pretty radical. :-)
>
> JG

Well I'm happy you enjoyed it. I like to add a very sharp cheese to the
sandwiches.

It (the sauce and a crock pot) just becomes a great building block for quick
and easy.

Dimitri