You are here

County Kerry Pork Roast

admin's picture
Ingredients
  Picnic butt/Shoulder butt 5 Pound (Use Fresh Ones)
  Onion 1 Large, chopped (1 Cup)
  Leaf marjoram 1 Teaspoon, crumbled
  Bottled barbecue sauce 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
Directions

1 Trim excess fat from pork; place in an electric slow cooker; sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover.
2 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until pork is tender when pierced with a fork.
3 Slice hot and serve with mashed potatoes, steamed cabbage and horseradish mustard, if you wish.
Suggested Variations: Fresh ham, pork loin or lamb shoulder can be substituted for the pork shoulder in this recipe.
Also, use leaf savory instead of marjoram.

Recipe Summary

Cuisine: 
American
Ingredient: 
Pork
Servings: 
8

Rate It

Your rating: None
4.14
Average: 4.1 (15 votes)