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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.
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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.
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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 pound lean ground beef
2 eggs, well beaten
3/4 cup dry breadcrumbs
1 tablespoon Cajun Seasoning
2 tablespoons butter
1 1/2 cups barbecue sauce
1 can (8 ounces) pineapple chunks in its own juice
Combine first 4 ingredients; mix well. Shape into 1-inch balls. Melt butter in large nonstick skillet. Brown meatballs; drain and set aside.
Combine remaining ingredients in a large saucepan. Add meatballs; stir to coat with sauce. Bring to a boil; reduce heat and simmer 15 minutes. Serve warm.
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