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10
North Carolina Pork Barbeque
10 to 12 pounds Boston
blade pork roasts
2 28-ounce cans whole tomatoes
1
1
⁄2 cups vinegar
1
⁄2
cup Worcestershire sauce
Place pork in insert pan. In a large mixing bowl, combine remaining ingredients.
Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork.
Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone.
Remove meat and slice or mince. Puree remaining sauce that pork was cooked
with. Serve on buns with sauce and coleslaw. Makes 24 servings.
Chili
2 tablespoons oil
2 pounds beef chuck,
cut into small pieces
1 pound hot Italian sausage,
removed from casings
1 pound sweet Italian sausage,
removed from casings
2 large onions, chopped
1 large green pepper, seeded
and chopped
Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and
sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic
and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF.
Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.
Roast Chicken with Honey Mustard Glaze
6 to 7 pound roaster chicken
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse
chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl
combine honey and mustard. Brush chicken with half of mixture. Place on rack
and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with
remaining glaze. Continue to cook another 45 minutes or until done.
1
⁄2 cup water
1 tablespoon black pepper
2 tablespoons salt
3 tablespoons sugar
1 to 2 tablespoons crushed red peppers
4 tablespoons canned, sliced
jalapeno peppers
(about half of 4-ounce can)
1 tablespoon minced garlic
4 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon black pepper
2 16-ounce can kidney beans
28-ounce can diced tomatoes, undrained
12-ounce can tomato paste
2 15-ounce cans chicken broth
1
⁄2 cup honey
3 tablespoons prepared mustard