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3.5-QUART RECIPES FOR LOWER UNIT (CONT.)
Pulled Pork Sandwich
Ingredients
3 lbs pork boneless butt or shoulder cut in 3 equal pieces
1 tsp salt
1/3 tsp coarsely ground pepper
1 cup root beer
1 bottle (18 oz) barbecue sauce
1 cup reserved cooking liquid, fat removed
2 tbsp fresh lemon juice
2 tbsp molasses
Hamburger rolls
Coleslaw
Directions
1. Season pork with salt and pepper. Place pork in stoneware in lower
unit. Pour root beer over meat. Place glass lid on stoneware and
cook on Low for 8 hours or High for 4 hours until pork shreds easily
when touched with a fork.
2. Remove meat to bowl and tent with foil. Pour off liquid and reserve
enough to make 1 cup of cooking liquid with fat removed. Let pork
rest until easy to handle. Shred, using 2 forks. In stoneware,
combine remaining ingredients with 1 cup cooking liquid; stir to
blend. Return meat to stoneware. Place lid on lower unit and cook
on Low for 2 hours until mixture is hot. To serve, spoon meat
mixture onto split hamburger rolls and top with coleslaw.
Note:
Pork may be cooked ahead and, after shredding, refrigerated
up to 4 days. Reserve enough of the cooking liquid to have 1 cup of
stock with fat removed.
To serve, combine meat and sauce ingredients in stoneware in lower
unit. Place glass lid on stoneware and reheat on Low for 2 hours until
mixture is hot.
3.5-QUART RECIPES FOR LOWER UNIT (CONT.)
Spicy Chicken Wings
Ingredients
4 lbs chicken wings, tip removed and cut at the joints
1 tsp salt
¼ tsp coarsely ground black pepper
½ cup ketchup
1/3 cup honey
¼ cup balsamic vinegar
3 tbsp soy sauce
¼ cup minced onion
Directions
1. Season chicken wings with salt and pepper. Place in stoneware in
lower unit. In a large measuring cup or bowl, combine remaining
ingredients. Pour over chicken. Place glass lid on stoneware and
cook on Low for 4 hours.
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