10-18-2009 not very good!! was our first thought but then i drained
some of the excess liquid and we had it for lunch today and it was
pretty good !
Prep: 15 min., Cook: 12 hrs. Cooking on LOW heat for a long time makes
the meat extremely tender, so it shreds easily; HIGH heat yields a
less tender product.
3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle barbecue sauce
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt
Trim roast and cut into 2-inch pieces. Stir together all ingredients
in a 6-quart slow cooker.
Cover and cook on LOW 10 to 12 hours or until potatoes are
fork-tender. Remove pork with a slotted spoon, and shred. Return
shredded pork to slow cooker, and stir well. Ladle stew into bowls.
Yield: Makes 8 servings
Southern Living, FEBRUARY 2006
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