Tuesday, January 23, 2007

Super Bowl Barbecue with Coleslaw


Ingredients

  • 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
  • 3/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 16 kaiser rolls, split and toasted
  • Coleslaw


Directions

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Source: BH&G

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