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Kerry C. of Streetman, Texas, discovered this subtly sweet recipe after she was gifted with 50 pounds of pork from her granddaughter's 4-H project. "It's great for a hot day, because you don't have to stand by a grill," she raves.
While you can serve the traditional way — on a bun with barbecue sauce poured over it — Kerry encourages you to experiment. "Try it on crusty bread, buns, taco shells, in veggie soup, with refried beans or nachos, [as long as] grandkids have FUN and create."
Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.
1 4- to 6-lb. butt pork roast, bone in or out
1 (12-ounce) can cola or root beer
1 medium onion, cut into chunks
1 cup ketchup
1/2 cup sugar or substitute equivalent
1/4 cup any vinegar or pickle juice
1/4 cup mustard
1. To a slow cooker, add cola, onion, ketchup, sugar, vinegar, and mustard. Stir to combine. Add pork and cover with sauce. Cook on high 4 hours.
2. Remove pork from slow cooker. When cool enough to touch, pull apart meat with a fork or your fingers.
3. Pour leftover sauce into a separate saucepan and simmer until it reaches desired consistency. Add salt and pepper to taste. Use as needed on pulled pork.
How well do you get along with your grandchild and other family members? Want to know if your personalities mesh?Find out here.