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You got to try this!

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I just served this for an open house for a young sister that moved to our congregation.  It was a big hit and everyone ate till they were stuffed to the gill.  Not a good thing,  but I mean they just could not quit eating it till it was all gone.


Take 1 cup of brown sugar, 1 T of chili powder, 1 T of ground cumin  and blend well together.  Next use this rub to coat well a boneless pork butt (shoulder)--no pork loin please- it does not have enough marbled fat.  Next transfer the meat to a crock pot, or roaster and add a 12 can of Coke, Dr. Pepper or Root Beer.  Make sure it is not diet--you need the sugar!  Add 1 cup of orange juice and bake at 400 degrees for one hour then turn the oven down to 275 degrees for 4-5 hrs.  If using crock pot cook on high for two hrs then low till fork tender (4-6 hrs).  


For the cole slaw topping use brocolli slaw, a large handful of dried cranberries and enough poppy seed dressing to pull the slaw all together.  Sometimes I add chopped shallots and slivered almonds if I have them on hand.  But it is perfect with just those three ingredients.  Refrigerate for at least 4 hrs.


I use onion rolls and hollow out the top of the roll once split just leaving a shell.  Butter the rolls and toast them on the griddle or under the broiler.  When the meat is done, use a cornstarch or Wondra flour to thicken the juices.  Place smoked provolove cheese--or your favorite cheese on the roll next to the bread the spoon on the pork and a little of the thickened juice, top with the cranberry slaw and you will be delighted you tried this.


This is what I serve every Tuesday night at the bar.  For m husband I spread the toasted roll with a mango chutney then dress it as above.



Thankful to be among friends everyday!

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