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    Down South Barbecue

    Source of Recipe


    2 onions, sliced
    4 to 5 lbs. pork shoulder roast, or fresh picnic
    5 to 6 cloves
    2 cups water
    1 onion, chopped
    16 oz. bottle barbecue sauce
    salt and pepper, to taste
    1 teaspoon vinegar, if too sweet
    hamburger buns or Kaiser rolls
    pickle slices

    Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves,
    water and one more onion, sliced, on top. Cover and cook overnight
    or 8-12 hours on Low. Remove meats. Cut away bone and fat. Drain
    away most liquid from pot. Reserve in refrigerator. Cut meat into
    small pieces and put back into pot. Add chopped onion, barbecue
    sauce, salt and vinegar if too sweet. Add back fat-skimmed pork
    liquid as needed. Cover and cook additional 1-3 hours or High or
    4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
    Serve from crockpot onto large buns with dill pickle slices.




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