3 to 3 1/2 lb pork roast
1 18 oz. bottle of hickory flavored BBQ sauce
1/2 c. ketchup
1/2 tsp prepared mustard
1 Tbsp cider vinegar
1/2 tsp curry powder
2 1/2 Tbsp butter
1 Tbsp minced onion
1/2 tsp oregano
1 tsp salt
Cook pork roast in crockpot on low for several hours or until meat is very tender. Shred pork. Combine remaining ingredients; pour over drained meat. Cover ans simmer for at least 3 hours or until thick. Serve in buttered, toasted sesame buns.
* I usually have enough leftover to freeze.
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