My mom and dad loved pork bbq when I was a kid. It was a food that my parents told me I’d grow to love, but I was never able to get into the taste of traditional bbq. It was too spicy, too wet, too – just too much. Living in the South as I do, it’s almost a sin to despise pork bbq – I keep waiting to be drummed out of town on my ear, to borrow a trite Southern phrase. Especially distasteful to me is the traditional bbq, covered with Texas Pete hot sauce. Blerk.
My mom developed a recipe that she thought I’d like better, and she was correct. It was so yummy that it became a favorite for me, and I have served it at numerous parties and get togethers, and the one great thing about this recipe – everyone like it. It’s not spicy, it’s not too sour, it’s a kids favorite and an enormous crowd pleaser. Get ready to be a star at your next party – this is one recipe I’m asked for time and again.
In a large crock pot, place one pork roast. Cover with water and cook on low 6-8 hours. Remove roast from pot, drain water. Shred the roast and return it to the crock pot.
In a separate bowl, mix 2 cups of tomato sauce, 1 cup A-1 sauce, 1 cup brown sugar and 1/4 cup vinegar. Mix the sauce ingredients well and pour over the shredded meat. Allow to heat thoroughly and serve atop whole wheat sandwich rolls. (With or without (Shudder) coleslaw.)