Page 5 - PELC Paw Prints May 2016
P. 5

The Lions Roar
PAGE 5
PELC LIONS
Ingredients
1st
Faye’s Pulled Barbecue Pork — "This recipe is very good and very simple. You just boil the meat until it falls off the bone, stir in the sauce and eat. Serve on your favorite buns and have plenty of coleslaw handy. Enjoy!"
 6 pounds Boston butt roast
 4 cloves garlic, minced
 2 teaspoons seasoning salt
 2 teaspoons ground black pepper
 1/8 tablespoon cayenne pepper
 1 onion, chopped
 3 cups barbecue sauce
Directions
1. Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
2. Place roast in a large Dutch oven and fill half way with water; add on- ion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at
least 3 to 4 hours de- pending on the size of the roast.
Place hot roast in a serving bowl and pour on your favor- ite barbecue sauce. Stir until well blended. Serve on your favorite buns.
Recipe from Faye Hughes Published by Allrecipes.com


































































































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