Ingredients
BBQ Sauce:
1 cup finely chopped onion
2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar
Roast:
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving
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Directions
Watch how to make this recipe.
For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
Se
Ingredients
BBQ Sauce:
1 cup finely chopped onion
2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar
Roast:
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving
ADD CHECKED ITEMS TO GROCERY LIST
From our sponsor
Fast. Easy. Delicious. Made in 30 minutes or less
Learn More
Directions
Watch how to make this recipe.
For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
Se
Ingredients for 4 persons:
250 g of Spelt Fettuccine Filotea
200 g of minced veal
1 shallot
an handful of dried porcini mushrooms
a sprig of thyme
salt
pepper
1 tbsp of tomato paste
3 tbsp of extra virgin olive oil
Directions:
Soak the porcini mushrooms in warm water for about half an hour.
Chop the shallots and put it in a pan, over low heat, with extra virgin olive oil.
When the shallot becomes transparent add the minced meat and crumble it well with a wooden spoon. Then add the chopped and dried porcini mushrooms and the tomato paste. Mix well and add a ladle of hot water. Cook over low heat for about 20 minutes with a lid on, stirring occasionally and being careful not to dry too.
Cook the Fettuccine in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce and the thyme leaves
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