5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper
Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.
1 C. Coca-Cola
1 C. ketchup
1/4 C. Worcestershire sauce
1 t. liquid smoke
3 T. A.1 Sauce
1 t. onion flakes
1 t. garlic flakes
1/2 t. fresh ground black pepper
Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.
1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tbsp. coarsely ground pepper
1 tbsp. Creole mustard
1 tsp. salt
1 tsp. sugar
2 garlic cloves, minced
2 tsp. prepared horseradish
(if you prefer a thicker sauce, omit the water)
Whisk together all ingredients until blended. Store in the refrigerator up to 1 week
1 tbsp. olive oil
1 medium onion, cut iont 1/4 inch thick slices
1/2 cup chopped green or red sweet pepper
3/4 cup regular or honey barbecue sauce
4 cups shredded roasted or rotisserie chicken
6 whole grain buns, split and toasted, if desired
1. In a large skillet, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add barbecue sauce and chicken; toss gently to coat. Heat through.
2. To serve, spoon chicken mixture onto buns
1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)
1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture