Shenandoah Valley
Good Virginia-style barbecue served on toasted buns with a favorite
coleslaw, such as this:
In a large bowl, combine 1 10- to 12-oz. package finely shredded cabbage
(angel hair) and finely chop it, 2 t. finely-chopped dill pickle, 1/2 EACH
finely chopped medium onion and medium green bell pepper and sprinkle with 1/2
t. celery seed; mix well. Separately, combine 1/2 t. EACH sugar, salt, black
pepper and cider vinegar, a pinch of cayenne pepper, 2 T prepared (ballpark)
mustard and 3 T store-bought coleslaw dressing. Pour dressing over cabbage
mixture and mix well. Chill before serving.
Shenandoah Valley Barbecue
2 1/2 lbs. well-trimmed boneless pork roast
1/2 medium onion, minced
1 c. ketchup
1/2 t. sugar
2 1/2 t. dry mustard
1/4 t. chili powder
1 1/2 t. Worcestershire sauce
3/4 t. cider vinegar
1/4 t. cayenne pepper
Cut roast into large chunks. Place in a 3-quart or larger slow cooker.
Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce,
vinegar and pepper; mix well. Pour over roast and cook on low 8 hours. Remove
pork from cooker and shred. Spoon back into cooker and mix well with sauce.
Serve immediately. Makes about 14 servings. Preparation time: less than 14
minutes. Cooking time: 8 hours on low.
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tomorrow; In our hearts we hold forever".
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