Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.
Any recipe that contains “kechup”, “catsup”, or any other variation of tomato sauce defiled by corn syrup can be ignored.
1 porketta roast
take off elastic hold together thing ( you can brown a little if you like)
put in crock pot with a bit of water
cook longer on low
not so long on high
when tender pull apart– put back in juices
leave on low until you’re ready to eat
serve in what ever buns you like– (not gooey cheep burger) buns.
NO bbq. sauce
Comment by geezerette — December 3, 2012 @ 10:11 am
What can you cook in a crock pot? Meat, meat, and more meat. I cook everything I can in mine (I own 3 of varying sizes), and do consider myself experienced in this arena. My tips:
*Be sure to use Reynold’s crock pot liners so you never have to scrub off burned stuff. I also recommend Reynolds release foil for all your baking needs.
*If using a bottled sauce, be sure not to add until the last 30-60 minutes of cooking, otherwise they can scorch.
*I never ever add water to anything I put in a crock pot (unless I’m making chx-and-dumplins or other soup, then I use stock), as generally there is enough juice in the meat so not necessary to water down. Only other exception: smoked pork hocks, so as to float all the fat to the top for removal.
What’s cookin’ right now? A 5-lb pork roast with the following dry mix combo sprinkled over the top (one envelope each): ranch/Italian/brown gravy. Sometimes I add a can of good old cream of mushroom soup to assist in gravy making if I’m adding potatoes. Add veggies after a couple of hours. And carrots? A must! :) Along with several chunked onions. And maybe some mushrooms. Other veggies optional.