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CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 1
1
⁄2 teaspoons crushed red pepper flakes
1 tablespoon paprika 1
1
⁄2 teaspoons sugar
2 teaspoons salt
1
⁄2 teaspoon dry mustard
1
⁄2 teaspoon ground black pepper
1
⁄2 teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt
1
⁄4 teaspoon cayenne
or shoulder roast
3
⁄4 cup cider vinegar
Hamburger buns
Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 8 to 10 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.
CHICKEN IN A POT
2 carrots, sliced 1 teaspoon salt
2 onions, sliced
1
⁄2 teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces
1
⁄2 cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 3 to 4-lb.
1
⁄2 teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3
1
⁄2 to 5 hours, using 1 cup
water). Remove chicken and vegetables with spatula.
CHICKEN WITH 40 CLOVES OF GARLIC
2 sprigs fresh thyme 1 (4-lb.) whole broiler/fryer chicken
2 sprigs fresh rosemary 2 stalks celery, cut into 3-inch pieces
2 sprigs fresh sage 40 cloves garlic, unpeeled
2 sprigs Italian parsley
1
⁄2 teaspoon ground black pepper
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3
1
⁄2 to 5 hours).
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.