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August 22, 2005

Dad's Crock Pot Barbeque, Barbeque Slaw

Hi Willie,
I was reading your barbeque preparation in your Soul
Food Recipes cook book. It all looks so good. My
father used to make barbeque that is really deicious
in the crock pot. It is more like the Western NC
version with the tomato, only it calls for ketchup.
You could leave the ketchup out, however, and it would
be more like the Eastern NC style barbeque with the
heavy vinegar taste. I almost never give out this
recipe, but it is so good it seems a shame not to
share it, so here it is:

DAD'S CROCK POT BARBEQUE

3-1/2 to 4 lb Boston Butt Pork Roast (I have used a
roast as big as 6 lbs before without having to alter
the ingredients)

1 C cider vinegar

2 Tabsp sugar

1 Tabsp salt

Put meat in slow cooker or crock pot. Mix vinegar,
sugar, and salt, stirring until salt and vinegar are
dissolved. Pour mixture over meat. Cover and cook on
high 6 hrs, turning meat over after 3 hrs. or cook on
high 3 to 4 hrs, turn meat over, turn heat down to
low, and cook for about 10 hrs or until meat is soft
and falling off the bone. I usually cook it for about
6 hrs on high.

Remove meat from the pot reserving the broth. Let
meat sit in a colander for a few minutes and then
blot meat well with paper towels to remove as much fat
as possible. Cool reserved broth and remove fat from
the top.

Cool meat, remove any excess fat, veins, etc. Chop
and put into a large bowl. Make sauce as follows and
pour over meat and mix:

3/4 C reserved, defatted broth
3/4 C ketchup
Mix thoroughly

Can double or triple this as needed to get the taste
you prefer.

May add 1 to 2 Tabsp vinegar if you like a more
vinegary taste, but I really don't think it needs more
vinegar.

BARBEQUE SLAW:

1/2 medium head or 1 whole small head cabbage,
shredded.

Sprinkle shredded cabbage with salt, sugar, and pepper
to season to your taste.

SLAW DRESSING:

1/4 C ketchup
1/4 C water
1 or 2 Tabsp vinegar

May double or triple depending on amount of shredded
cabbage you use. Slaw is best when made a day ahead
and left to marinate in the refrigerator overnight.

Serve barbeque warm with the slaw and hush puppies.

I hope you enjoy this recipe as much as I and my
family and friends do here....

Sue

Posted by Willie Crawford at August 22, 2005 06:49 PM

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