Pork roast (boneless, about 3-4 lbs)
1 cup of brown sugar
2-3 tsp of Worcestershire sauce
1 tsp of ginger powder
1 tsp of dry mustard powder
Apple juice
1 large bottle of Sweet Baby Ray's Honey BBQ sauce
Sliced provolone cheese
Pioneer/outdoor rolls (or hamburger buns)
Directions:
Mix the brown sugar, Worcestershire sauce, ginger, and mustard into a paste.
Rub over roast. I will usually put the pork and brown sugar rub in a Ziploc bag overnight, so I can just throw it in the crock pot in the morning. It saves time if you are in a hurry before church or work.
Place the pork roast in the crock pot, and dump in any extra "rub".
Pour apple juice over pork roast, until just covered.
Cook on low for 6 or 7 hours.
Remove the pork, and empty the crock pot of all but about 1/2 cup of the juice/drippings.
Replace pork, and add BBQ sauce. With fork, break apart roast, and coat with sauce.
Simmer on warm until ready to serve.
Serve on rolls with or without the cheese.
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