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.
PORK BBQ
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.)
That sounds good. How do you think it would be with beef instead of pork?