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Pulled Pork Sandwich

  • 1 bottle BBQ Sauce (your favorite)

  • 1 pound roast pork, shredded

  • 1 tomato, sliced

  • 1 loaf French bread

  • 1 onion, slice

  • 1 oz. lettuce leaves

Procedure:

Shred Roast Pork and Toss it with your favorite BBQ Sauce.  Then assemble your sandwich.

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Roast Pork and Gravy

  • 10 pound pork butt

  • ½ pound carrots, diced

  • 1 pound onion, diced

  • ½ pound celery

  • 2 T garlic, minced

  • To taste add salt and pepper

Procedure:

Rub salt, pepper and garlic all over pork butt.  Place mirepoix (carrots, onions, and celery) on bottom of roasting pan.  Then place the seasoned pork butt on top of mirepoix.  Roast in a 325-degree oven for 2 ½ to 3 hours.

Gravy

  • ½ cup flour

  • ½ cup rendered fat

  • 2 quart water or chicken broth

  • To taste add soy sauce

Procedure:

Take pork butt out of pan and set aside.  Using a ½ cup of the rendered fat from the pork butt put it in a sauté pan add your flour to make a roux.  Cook under low heat for 3 minutes.  Add water whisk till there is no lumps.  Simmer for 15 minutes under low heat and strain.