Crock Pot Barbeque

This is a recipe that belonged to my mother. It's one of my most favorite things to eat, yet the one I make the least often. I only buy boston butts when they are on sale!

Ingredients:
1 Boston Butt 4.5-5lbs
2 small bay leaves
1.5 cups of water
Pepper
Garlic Salt
2 small/Medium BBQ sauces of your choice

(I use two different types. I like Carolina Treet mixed with Sweet Baby Rays. I use a small bottle of SBR and 2/3's of Carolina Treet)

1. Place your boston butt in your crock pot.

2. Add water, bay leaves, then sprinkle pork with pepper and garlic salt for taste


3. Set crock pot on low for 10 hours

4. After 10 hour, turn crock pot off, and allow the pork butt to cool, for handling.


5. Drain from juices, then shred, to make a pulled pork



6. Add shredded pork back to the crock pot. Add your BBQ sauce. Set on low for 1.5 hours, to allow the shredded pork and the sauces to mingle well.

7. Remove from crock pot and serve! Hope you enjoy!



Southern Tip:

BBQ tastes best with cole slaw!

Stuffed Pork Tenderloin

Ingredients:

Pork Tenderloin
Box of Stuffing (or make your own, I love Stove Top Pork Stuffing!)
Small Onion
2Tbsp Olive Oil
Garlic Powder
Pepper
Rosemary

1. Make your stuffing according to the recipe, this is the box that I use (it takes my will power not to eat it!)


2. Cut onion in to small pieces, saute with 1Tbsp olive oil, and mix with prepared stuffing. Set to side


3. Cut as much fat as you can from the tenderloin, then dry the tenderloin so you start to cut it so that it lays flat, like it has been rolled out. As you are cutting it, try to make sure to keep it one inch thick, all the way around.





4. Take your stuffing, and form into into a flat square, keeping about .5-1 inch from the sides.


5. Roll the pork tenderloin, keeping stuffing inside.



6. Use bakers twine (string) to hold the roll in place.


7. With 1Tbsp olive oil, sear the pork on all sides. As you are doing this, sprinkle the meat with the garlic powder, pepper, and rosemary for taste. The place the roll into a shallow baking dish. I line mine with tinfoil, less clean up.


8. Place in oven on 350 degrees for 45minutes to an hour, or until meat reaches an internal temperature of 175-180. Do not cook under, as it's dangerous, and do not cook over, as it will dry out your meat.

9. Once the temperature has been reached, take out and let "sit" for 10 minutes so that the juices settle. Once this is done,cut the strings off and you can slice into medallions to serve for dinner!


(see the juices? So yummy!)

This meal is really simple. And the flavor is WONDERFUL!

Fried Barbeque Pork Chops

One of my house mothers in foster care used to make this meal, and I loved it. (she also made this killer pizza. I wish I could remember how!) So, We can call this Ms. Tashika's recipe.

Ingredients:

• 1 cup of lard/cooking oil (I prefer lard)
• 2 cups of AP (all purpose) Flour
• 4tsp of barbecue seasoning spice
• Fresh cracked Pepper
• 3 eggs
• 1/4 cup of milk
• Small bottle of Barbecue sauce
• 4-6 pork chops

1. Preheat oven to 375

2. Preheat skillet with lard/oil

3. Mix together the pepper, flour, and spice

4. Mix together the milk and eggs in to shallow dish for dipping

5. Dip the chops in the egg, then flour.



6. Repeat step 5. This gives it a stronger, crunchier, TASTIER crust


7. Fry til brown on both sides. (10 minutes each side is average)


8. Set aside to dry while pouring barbecue sauce into shallow dish and greasing baking pan


9. Dip chops into sauce and lay on greased pan.



10. Place in oven for 20 minutes to bake!