Post by JJ Judkins on Jul 30, 2008 12:35:34 GMT -6
* Exported from MasterCook *
Crock Pot Pork and Cole Slaw Rolls
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : CROCKPOT MAIN DISH
Pork
Amount Measure Ingredient -- Preparation Method
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1 pork shoulder roast OR -- (4 to 5 lb.)
Pork shoulder blade Boston roast (Boston butt)
3/4 cup cider vinegar
2 TB packed brown sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper
16 Kaiser rolls -- split and toasted
Cole slaw
Place meat in a 4 to 6 quart crock pot.
In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.
Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.
In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with Cole slaw.
Source:
""Jamie R"
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Per Serving (excluding unknown items): 105 Calories; trace Fat (0.0% calories from fat); trace Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0