I began making this meal Friday night and it wasn't eaten until Sunday afternoon. I called my mom and asked her what I should do with this big piece of pork I had gotten. She advised I just toss it in old faithful (the crocky pot) with a whole bottle of bbq sauce and leave it for a couple of hours. I was nervous about this so I sawed the hunk of pork in half and decided if I messed up, I would only mess up half. Besides I wanted to make a yummy pot roast with the other half. So around 5:00pm I plopped the half brick of meat in the cp and dumped some BBQ sauce in there and put it on low. This was not a good or smart time for me to do this. I ended up setting my alarm for 6:30am (Saturday morning) to pull that blasted pork apart and make sure it wasn't burning. I crawled back in bed cursing my cooking obsession. I eventually woke up around 9 as we were heading to a fabulous book fair (where I was to obtain new cookbooks to support my habit) I looked in the abyss and wasn't quite pleased so I set it on warm and left for another 6 or 7 hours. I was beginning to think it would turn to mush but alas, it did not! It was perfectly yummy! I came home late Saturday night and put it into a Pyrex dish and stuck it in the fridge. Sunday afternoon, we had a few key players over to vote on this scrumptious looking pulled pork. I also made homemade coleslaw with a locally grown cabbage from my good friend Brent the cabbage man. We added some salt and vinegar chips and it was a classic feel good American meal.
Bri - 4
Gabriel - 4.65
Laura - 4
Tiff - 4
Average was a solid 4!
I felt very southern and a little red necked when it was all over with. I don't know which was more fun this very southern dish or my classy French souffle. At the moment, you can call me Bobby Sue from the hills of Alabama.
Bobby Sue
"You can never cook pork to much!" Deep thoughts by Bobby Sue
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