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I'll Have What She's Having
by Denise DiTrani, Deirdre Flanagan Ward

Food For Thought: If variety is the spice of life, barbecue is its glaze.
Good things come to those who wait with this 10-hour slow cook-a-thon. The homemade barbecue sauce (see recipe) puts the pizzazz in this mouth watering Memphis favorite. Your guests will be squealing for more.
From:  Deirdre Flanagan Ward


• 1 6 lb – 8lb pork shoulder or pork picnic (butt)
• Homemade Barbecue sauce
• 12 hamburger buns
• Deli coleslaw

Recipe: Homemade Barbecue Sauce
• 2 cups ketchup
• 1/2 cup cider vinegar
• 1/2 cup Worcestershire sauce
• 1 small onion grated
• 1/4 cup butter or margarine
• 1 tablespoon seasoned salt
• 1 tablespoon brown sugar
• 1½ teaspoons chili powder
• 1½ teaspoons pepper
• 1 small bay leaf


Bring all ingredients to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally for 10 minutes.

Remove mixture from heat; discard bay leaf.

Place pork butt in a Dutch oven and add 2 cups homemade barbecue sauce.

Cook, covered on low setting for 8 - 10 hours or overnight.

Remove roast, and shred with fork.

Serve on hamburger buns with a large side of slaw.



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