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Pulled Pork Sandwiches


pork shoulder roast
1 cup water
basil
rosemary
Barbecue sauce

Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in a bottle of Barbecue sauce and a little water (1/4 cup ) and mix it all together. Put it back on low for a few hours. Serve on hamburger buns with coleslaw.

Coleslaw

a head of cabbage
mayonnaise
2 tablespoon vinegar
2 tablespoon sugar

Shred a head of cabbage. (Can also add some shredded carrot or shredded red cabbage) Mix in enough mayonnaise to coat cabbage. Add 2 tablespoon vinegar and 2 Tbls sugar. Mix well. Adjust vinegar and sugar amounts according to taste.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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