Pork BBQ

1 C chopped onion

½ C chopped celery

1 C ketchup

2/3 C water

¼ C lemon juice

2 T brown sugar

2 T Worcestershire sauce

2 T vinegar

2 T prepared mustard

3 lb pork roast



stir all ingredients except meat in crockpot. Place meat on top. Simmer 8-10 hours or overnight, or until meat is easily shredded with a fork and the sauce has been cooked into the meat. Cool, freeze. To serve: thaw and heat in saucepan until hot

Naomi's Brunswick Stew

First the sauce:

In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter

Then add:
1 3/4 C ketchup
1/4 C mustard
1/4 C white vinegar

Blend until smooth, then add:

1/2 T chopped garlic
1 tsp black pepper
1 ounce Liquid Smoke
1 ounce worchestershire sauce
1/2 ounce Tabasco
1/2 T lemon juice

Blend until smooth, then add:

1/4 C dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.

Makes appx. 3 1/2 cups of sauce.


Then The Stew:

In a 2 gallon pot, melt 1/2 lb of butter and add:

3 C small diced potatoes
1 C small diced onion
2 14.5 oz cans of chicken broth
1 lb rotissierie chicken (white and dark)
1 lb smoked pork (boiled, then shredded)

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8.5 oz can early peas
2 14.5 cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
Prepared sauce
1/4 C Liquid Smoke
1 14.5 oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon

Crockpot Pulled Pork

1 (3 lb) boneless pork shoulder
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
salt/pepper

Trim pork. Scatter onion on bottom of crockpot and place pork on top. Add broth, cover and cook on low for 8 hours. Remove meat and let cool.

Shred meat. Return to crockpot and add remaining ingredients. Cook one hour longer. Serve on buns.

(make extra - freezes well)

Mediteranian Pork

Finely cut up 2 red onions
2 cups bread crumbs
1/2 cup chopped dried apricots (the no-soak kind)
1/2 cup chopped dried prunes (the no-soak kind)
Dash of nutmeg, cinnamon, salt, pepper
1 egg white

Mix all the above together in a bowl

Take a pork tenderloin and slice it longwise down the center to get 2 long halves....

Put the mixtured down the center of the center of the bottom half and place the top half back on........you may have to tie it together....wrap in foil and cook for an hour and half at 400 degrees.....

Yummy with a side of sweet pot.