North Carolina Pork Barbeque
10 to 12 pounds Boston | 1⁄2 cup water |
blade pork roasts | 1 tablespoon black pepper |
2 | 2 tablespoons salt |
11⁄2 cups vinegar | 3 tablespoons sugar |
1⁄2 cup Worcestershire sauce | 1 to 2 tablespoons crushed red peppers |
Place pork in insert pan. In a large mixing bowl, combine remaining ingredients. Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork. Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone. Remove meat and slice or mince. Puree remaining sauce that pork was cooked with. Serve on buns with sauce and coleslaw. Makes 24 servings.
Chili
2 tablespoons oil | 4 tablespoons canned, sliced |
2 pounds beef chuck, | jalapeno peppers |
cut into small pieces | (about half of |
1 pound hot Italian sausage, | 1 tablespoon minced garlic |
removed from casings | 4 tablespoons chili powder |
1 pound sweet Italian sausage, | 2 tablespoons ground cumin |
removed from casings | 1 teaspoon black pepper |
2 large onions, chopped | 2 |
1 large green pepper, seeded | |
and chopped | |
| 2 |
Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF. Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.
Roast Chicken with Honey Mustard Glaze
6 to 7 pound roaster chicken | 1⁄2 cup honey | |
1⁄2 | teaspoon salt | 3 tablespoons prepared mustard |
1⁄4 | teaspoon pepper |
|
Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture. Place on rack and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until done.
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