Happy New Year, everyone. I have to apologize for not posting any recipes in a while. Sitting at the computer during the holidays was much harder to do than I thought, for great lengths of time anyway. And, as you can imagine, I spent much of my time in the kitchen, as did many of you I’m sure.
Tonight I made a delicious pork roast that I quickly prepared before church, and it was ready for dinner. What makes this especially good, is not only the spices but the fact that you top your shredded pork off with homemade cole slaw, all within a bun. It’s really good, and the pork and sweet cabbage are a perfect marriage. I’m certain your whole family will love it. Give it a try!
CROCK POT PORK ROAST
2 onions, quartered, 2 T br. sugar, 1 T paprika, 2 tsp salt, 1/2 tsp. pepper, 3/4 C cider vinegar, 4 tsp worcestershire, 1 1/2 tsp cayenne pepper, 1 1/2 tsp red pepper flakes, 1 1/2 tsp white sugar, 1/2 tsp dry mustard, 1/2 tsp garlic salt, 3# or more pork butt with bone (or no bone).
Mix all of the seasonings in a bowl. Set aside. Place pork in crockpot and pour over the vinegar and worcest and onions. Pour seasonings over the meat. Set crockpot on low setting and let it go all day. It will be done when it is easily shredded. Once that is done, place meat on buns and top meat with a dallop of cole slaw,placing top bun over that. It’s messy, but I’ve always felt that the best food is! Now, if you want an easy and delicious recipe for cole slaw, read on:
COLE SLAW
Shred your desired amount of cabbage, and you can mix green and red if you wish. Add a shredded carrot, chopped onion, and chopped pepper of any color. Then, and this is the really hard part, add as much Marzetti’s Cole Slaw (original) dressing as you like. We like plenty. This is the best slaw dressing out there. I do not add any spices in addition, it’s good enough as is. Chill.
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