You can make these “slider style” too (just buy slider buns)perfect as an appetizer or served as the main course, especially good served with my brother's rockin' BBQ corn. {Will post soon}
Ingredients
Meat:
• Pork Shoulder
• 1T Apple Cider Vinegar
• Jack Daniels BBQ Sauce (or Bulls Eye) – small bottle
• Mini can of pineapple juice.
• BBQ seasoning of choice (Lawry’s is a good staple)
Directions:
1. Season pork on both sides, patting seasoning into meat.
2. Place pork shoulder & apple cider vinegar in slow cooker on “high” all day.
3. 2 hours before serving & when fully cooked: drain fat & most of the juice.
4. Meat should pull apart with a knife & fork. {If it doesn’t, it’s okay, it will in two more hours before serving.}
5. Add in entire bottle of BBQ sauce & pineapple juice. Mix.
Slaw:
• Bag of slaw (green & red cabbage w/ carrots) OR make your own
• 2 Stalks of celery, finely chopped
• 2 Green onions, finely chopped
• 2t of sugar, sprinkled
• 1 T lite mayonnaise (you can add more if you like it wet, I don’t)
• 2t of Dill
• Salt & Cracked pepper to taste
Directions
1. Mix all ingredients except mayonnaise & seasonings.
2. Add in mayonnaise. Mix again.
3. Add in spices. Mix again.
4. Chill for at least 30 minutes before serving.
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