Sure, Judy, here ya go:
Shredded Beef For Sandwiches
You get 2-3 pounds, however much you want of shredded beef from your
butcher. We get Stater Brothers, but they probably have it in other
places. When you get it, it looks kind of like poorly cut cubes and
you shred it more when it's cooked. Anyway, you get your slow cooker
and grease it well. Then you chop an onion and put that into the
bottom of the slow cooker. Add your meat, and then mix a cup of
water with a package of au jus and some garlic powder and pepper and
any other seasonings you want. If you want to salt it, do it after
it's cooked so it won't toughen the meat. Mix that cup of stuff and
pour it over your meat. Turn your slow cooker on low for at least ten hours.
on 12:49 PM 4/21/2017, Judy Cowart said:
No, didn't get the beef one. Could you please send that one? Thanks in advance.
Judy
Sent from my iPhone
On Apr 21, 2017, at 12:10 AM, Karen Delzer <<mailto:catwacky@xxxxxxxxxxx>catwacky@xxxxxxxxxxx> wrote:
Okay, Judy, here it is. Did you get the beef one? (see below)
Pulled Pork (Crock pot)
I know everyone likes to make their own tweaks and stuff to recipes but with this one make it just like it is, at least ONCE! You won't regret it
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note 2 below regarding amount of time needed!
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
Note 2: i: a 6 lb pork shoulder in a 6 qt pot for 8 hours and was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and add additional time, and be careful, as turning a large piece of meat is awkward.
on 08:38 PM 4/20/2017, Judy Cowart said:
Karen, could you please repost the pulled pork recipe? I never did see it by itself so i could save it. i'd really appreciate it.
Judy
Sent from my iPhone
On Apr 20, 2017, at 4:39 PM, Karen Delzer <<mailto:catwacky@xxxxxxxxxxx>catwacky@xxxxxxxxxxx> wrote:
You won't be sorry, Connie, and it's just as good if you freeze and thaw.
Karen
on 01:39 PM 4/20/2017, Connie Mohney said:
Oh Karen, I might have to try this.
Thank you.
Connie
From: <mailto:ourplace-bounce@xxxxxxxxxxxxx>ourplace-bounce@freelists.o rg [ mailto:ourplace-bounce@xxxxxxxxxxxxx] On Behalf Of Karen Delzer
Sent: Wednesday, April 19, 2017 2:55 PM
To: <mailto:ourplace@xxxxxxxxxxxxx>ourplace@xxxxxxxxxxxxx
Subject: [ourplace] Re: Pulled Pork
You can make it vary just by choosing different barbecue sauce. Know you'll love it just as we do.
Karen
on 11:26 AM 4/19/2017, Linda Gehres said:
Oh Karen, this pulledpork recipe sounds oh so terrific!! Iââ¬m m definitely gonna use that one exactly as is! I donâ¬Ã¢Â¢t tweak k recipes usually.
From: <mailto:ourplace-bounce@xxxxxxxxxxxxx>ourplace-bounce@freelists.o rg [ mailto:ourplace-bounce@xxxxxxxxxxxxx] On Behalf Of Karen Delzer
Sent: Tuesday, April 18, 2017 11:17 PM
To: <mailto:ourplace@xxxxxxxxxxxxx>ourplace@xxxxxxxxxxxxx
Subject: [ourplace] Re: Pulled Pork
Hope you enjoy it, Vickie. they're both great after being frozen. You just take the sandwich out of the freezer, take off the foil, wrap it in paper towels and microwave for a minute, flip and then cook again another 30-60 seconds.
Karen
on 10:37 PM 4/18/2017, Vickie said:
Oh Karen. This sounds too good. And, I ate too many tacos for dinner and still stuffed. Yummy! IÃÆ'âââ¢ll be se saving this one to to make when we settle into the new home.
Vickie
From: <mailto:catwacky@xxxxxxxxxxx>Karen Delzer
Sent: Tuesday, April 18, 2017 10:25 PM
To: <mailto:ourplace@xxxxxxxxxxxxx>Our Place
Subject: [ourplace] Pulled Pork
Pulled Pork (Crock pot)
I know everyone likes to make their own tweaks and stuff to recipes but with this one make it just like it is, at least ONCE! You won't regret it
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note 2 below regarding amount of time needed!
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
You can also use a hand mixer to shred the meat; it works great!
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
Note 2: i: a 6 lb pork shoulder in a 6 qt pot for 8 hours and was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and add additional time, and be careful, as turning a large piece of meat is awkward.
