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| 1 |
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Boston butt roast |
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| 1 |
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onion, sliced |
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| 1 Tbs |
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minced garlic |
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Tony Chachere's Creole Seasoning |
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| 1 |
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can of beer (water will also do) |
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| 1/2 dash |
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liquid smoked trout |
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| 1 |
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bottle of your favorite barbecue |
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Tabasco sauce |
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| 1 |
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package hamburger buns |
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| Season roast liberally with Tony's. Place onion slices in bottom of Crock Pot and plac roast on top. Add beer, a dash or two of liquid smoke, garlic and cook, on low, for 8-10 hours.
After it is cooked, remove roast from cooker and place on platter to cool. Discard liquid from Crock Pot and add the bottle of barbecue sauce to the cooker. Turn thermostat to high and replace lid.
When roast is cooled, remove bone and any excess fat from roast. Tear pieces by hand and place into the barbecue sauce to heat thrugh.
Serve on hamburger buns. |
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| Servings: 1 |
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| Recipe Source |
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Source: Julia Nelson
I like to top mine with cole slaw, but that's just me.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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