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Crockpot Pulled Pork

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    * Exported from MasterCook * Crock-Pot Pulled Pork Recipe By : Parade Magazine January 17, 1999 Serving Size : 8 Preparation Time :0:00 Categories
    Message 1 of 1 , Mar 26, 1999
      * Exported from MasterCook *

      Crock-Pot Pulled Pork

      Recipe By : Parade Magazine January 17, 1999
      Serving Size : 8 Preparation Time :0:00
      Categories : Akron Beacon Journal Crockpot
      Pork

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      BARBECUE SAUCE
      1 can plum tomatoes (28 oz) -- chopped, save juice
      1/4 cup unsulphured molasses
      1/4 cup honey
      2 tablespoons tomato paste
      1 tablespoon minced garlic
      1 bay leaf
      1 tablespoon ground cumin
      1/2 teaspoon cracked black pepper
      1/2 teaspoon crushed red pepper flakes
      ROAST
      3 cups water
      1 1/3 cups cider vinegar
      salt -- to taste
      1 4 lb pork butt -- at room temperature
      soft rolls
      coleslaw
      bread-and-butter pickles

      Prepare the barbecue sauce at least a day before you plan to cook the meat.
      Place the tomatoes, molasses, honey, tomato paste, garlic, bay leaf, cumin,
      black pepper, and red pepper flakes in a large heavy pot. Bring the mixture
      to a boil. Reduce the heat to medium-low and simmer gently, uncovered,
      until the mixture is very thick, stirring occasionally.

      Ad the water and vinegar, then return the mixture to a boil. Reduce the
      heat and simmer the sauce gently, uncovered, over medium-low heat for 1 1/2
      hours more. Remove and discard the bay leaf, season with salt, and set the
      sauce aside to cool. Cover and refrigerate overnight. Bring to room
      temperature before adding to the crockpot.

      Place the pork in the crockpot. Pour 2 cups of the sauce over the pork, and
      turn the meat to coat all over with the sauce. Cover the pot and cook on
      high heat for 5 1/2 hours,

      Remove the meat from the sauce and set aside to cool. When the meat is cool
      enough to handle, trim off and discard the fat. Chop the meat coarsely with
      two knives, or pull it with 2 forks. Place the shredded meat in a large
      bowl. pour the sauce through a gravy separator, discarding the fat. Warm
      the defatted sauce and toss with the shredded meat. Serve on rolls with
      coleslaw on top and pickles alongside.

      - - - - - - - - - - - - - - - - - -

      NOTES : Recipe as part of an article by Sheila Lukins

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