County Kerry Pork Roast
|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)|
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 (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) 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.