We can't always smoke our own barbecue, but even busy days call for non-drive thru meals! Let this be your great, crock-pot family barbecue recipe!
4 to 6 pound pork shoulder (Boston Butt)
1 white onion, quartered
1 bottle of beer (any flavor of your choice!)
1 bottle of BBQ sauce (your choice of flavor)
2 Tablespoons Sazón Completa
2 Tablespoons Creole Seasoning
1 teaspoon dry mustard
1/2 teaspoon allspice
dash of salt
dash of pepper
little dash of cayenne pepper (unless you want more heat)
(If your pork is extra-fatty, you might want to trim off some of the fat). Take all of the dry seasoning and combine, then rub all over the pork, massaging the pork with the dry rub. Pour the bottle of beer into the crock pot, then add the quartered onion. Next add the pork. If your pork is too large to fit into your crock pot, just cut it in half, and stack in the crock pot. Cook on low for 8 to 10 hours. Remove the pork to a large bowl, and shred. Pour liquid into a small pot and cook on medium high heat, to reduce the liquid. After shredding the pork, place the pork back in the crock pot, and then add your "cooked liquid" (if desired) and barbecue sauce. Leave in for anywhere from half an hour to an hour and serve with my Dad's "World Famous cole slaw" on your favorite buns!
AIMEE'S DAD'S (GARY JACKSON'S) WORLD FAMOUS COLE SLAW
1 head of green cabbage
mayonnaise (about 3/4 cup to 1 cup)
3 or 4 carrots or red cabbage
salt and pepper to taste
Dad's "world famous cole slaw" is pretty simple to make. First you need a head of green cabbage, mayonnaise, salt and pepper and you are off to the races. After washing the cabbage, cut off a portion of it and grate it with either a hand grater or a food processor. Experiment with the amount of cabbage based on how many people you plan on feeding. After you grate the cabbage and put it in a bowl, you add mayonnaise until it is as moist as you desire. Mix it up thoroughly until the mayonnaise is spread out evenly in the cabbage. Then, just add a dash of salt and pepper and stir a little bit more. Now, if you want to get "really wild," you might decide to add some grated carrots and / or some red cabbage to add some color to the mix. **Follow directions as Dad explained; Michael and I make this in our food processor; Dad grates his. Do whichever way you prefer!
AIMEE FORTNEY'S EASY LEMON CURD:
1 cup sugar
1 stick of butter, cut into pieces
With a lemon zester, remove the zest from the lemons, and squeeze enough juice to make ½ cup, removing any seeds. Whisk eggs and sugar together in a metal bowl and place over simmering water in a saucepan. Add lemon zest and juice, whisking to combine, about 10 minutes. (It will turn into a pretty, yellow color, and will coat the back of a spoon, and you know it is ready). Remove the bowl, turn off the heat, and slowly add the butter, a piece at a time, stirring until each piece is melted.
Serve warm or cold; great in pastry cups, on tarts, on pound cake or with your favorite cookie!