We had a tailgate party at work and Carolyn made these for us. They were amazing!!!
2-3 packages Pork Loins (each pkg. is 2-3 lbs. each)
1 Large can Chicken Broth
Season with Sam’s Club Pork Seasoning Mix
Pepper to taste
KC Masterpiece Barbeque Sauce (Pkg. of 2 at Sam’s Club)
Place Pork in Large Crock Pot and cover with Chicken Broth and Seasonings. Cook on low for 12 Hours. Remove
Pork and cut in chunks and shred or shred with Fork. Pour liquid out of Crock Pot reserving 2 cups. Put pork back in Crock Pot and pour reserve liquid over pork. Pour all of the Barbeque Sauce ( 2 bottles) over meat and mix well. Heat thoroughly on low (about 1 hour).
In Raleigh they do Southern bbq sandwiches which means they put cole slaw on top. YUM
1 large bag Cole Slaw (Sam’s Club bag)
1 bottle Cole Slaw Dressing
1 bottle Hidden Valley Cole Slaw Dressing
Mix together…… serve over pulled pork.
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Saturday, September 14, 2013
Tuesday, June 8, 2010
Beef Dip Sandwiches
One of my favorite places to get dinner idea's is HERE. This was a super hit with my family. I made some alterations but would never have come up with it on my own. Thanks Ree!!!
Ingredients
1 whole 2.5 To 4 Pound Chuck Roast
1/4 cups Butter
1 whole Large Onion, Sliced Thick
5 cloves Garlic, Peeled
1/2 cup Soy Sauce
4 cups Water
Toasted, Buttered Deli Rolls
Instructions:
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to brown.
Set chuck roast on top of the onions in a crock pot. Add all remaining ingredients. Cover pot and simmer for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, let it go checking at 30 minute intervals until it’s tender!**
Shred meat with two forks. Simmer for another 30 minutes then serve on top of toasted, buttered deli rolls. Top with cheese (my preference is Provolone) and place under the broiler.
Serve with sauce from the crock pot to "dip" it in.
*Mixture can be refrigerated overnight and is just as good the next day. Refrigerate in juices, just remove hardened fat from top of pan before reheating.
Ingredients
1 whole 2.5 To 4 Pound Chuck Roast
1/4 cups Butter
1 whole Large Onion, Sliced Thick
5 cloves Garlic, Peeled
1/2 cup Soy Sauce
4 cups Water
Toasted, Buttered Deli Rolls
Instructions:
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to brown.
Set chuck roast on top of the onions in a crock pot. Add all remaining ingredients. Cover pot and simmer for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, let it go checking at 30 minute intervals until it’s tender!**
Shred meat with two forks. Simmer for another 30 minutes then serve on top of toasted, buttered deli rolls. Top with cheese (my preference is Provolone) and place under the broiler.
Serve with sauce from the crock pot to "dip" it in.
*Mixture can be refrigerated overnight and is just as good the next day. Refrigerate in juices, just remove hardened fat from top of pan before reheating.
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