southern pork barbecue on buns
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A downhome style barbecue Perfect for summer. Unknown source
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(1 rating)
Ingredients For southern pork barbecue on buns
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3 1/2 lbboneless pork shoulder roast (boston butt , cut i 2 1/2 inch chunks, trimmed of visible fat)
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2/3 cplus 2 t. cider vinegar
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1/4 cgrated onion
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2 tspminced garlic
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4 tsphot pepper sauce
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1 cbottled barbecue sauce
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8hamburger buns
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1 1/2 tspworcestershire sauce
How To Make southern pork barbecue on buns
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1In gallon size zipper style plastic bag, mix pork, 2/3 cup of the vinegar, the onion, garlic, 2 teaspoons hot pepper sauce, 1 1/2 teaspoons Worcestershire, 1/2 teaspoon each salt and pepper. Refrigerate, sealed overnight or up to 24 hours. Turn bag a few times. Transfer pork and marinade to a 4 to 5 quart slow cooker. Cover. Cook on low heat for 7 to 8 hours until meat is fork tender. Drain in strainer over bowl. Reserve 1/2 cup skimmed cooking liquid. In large bowl, using 2 forks, shred meat. Add reserved cooking liquid, the barbecue sauce and remaining vinegar and hot pepper sauce until moistened. Serve on buns with coleslaw on the side. Serves 8
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2Source: unknown
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