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North Carolina Pork Barbecue
3 pounds (1.35 kg) boneless pork butt, shoulder or blade roast
1 (14 oz/400 g) can diced tomatoes
1
⁄2 cup (125 ml) vinegar
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) sugar
1 heaping tablespoon (15 ml) crushed red pepper flakes
1 tablespoon (5 ml) salt
2 teaspoons (10 ml) black pepper
Combine all ingredients in stoneware dish. Cover and cook on LOW for 8-10 hours or on HIGH for 5 hours. Remove and shred meat to
serve. Serves 10.
Candied Carrots & Walnuts
2 (16 oz/450g) packages frozen sliced carrots
3
⁄4 cups (175 ml) pancake syrup
1
⁄4 cup (60 ml) brown sugar, packed
1 cup (250 ml) chopped walnuts
Combine all ingredients in crock. Stir well. Cover and cook on HIGH for 5 hours.* Serves 4-6.
*Only the High setting is recommended for this recipe.
Chocolate Fondue
1 (8 oz/225 g) box semi-sweet baking chocolate
1 (8 oz/225 g) box unsweetened baking chocolate
1 (6 oz/170 g) box white baking chocolate
1 (14 oz/400 ml) can sweetened condensed milk, not evaporated
1 cup (250 ml) milk
1
⁄4 cup (60 ml) blackberry-flavored brandy, or other fruit-flavored brandy
Suggested foods for dipping: strawberries, pineapple chunks, banana chunks, cake cubes, marshmallows, and cookies.
Combine all fondue ingredients in stoneware dish. Stir well. Cover and cook on HIGH for 45 minutes* to 1 hour 15 minutes or until
melted. Stir well after 45 minutes. Turn control knob to Low. Serve immediately or keep warm as desired. Refrigerate leftovers and use
as chocolate sauce. Serves 4-6. *Only the High setting is recommended for this recipe.
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