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. 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. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
