County Kerry Pork Roast Recipe
Ingredients
1 fresh picnic or shoulder butt (about 5 pounds)
1 large onion, chopped (1 cup)
1 teaspoon leaf marjoram, crumbled
3/4 cup bottled barbecue sauce
3/4 cup water
Directions
1 Trim excess fat from pork; place in an electric slow cooker; sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover.
2 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until pork is tender when pierced with a fork.
3 Slice hot and serve with mashed potatoes, steamed cabbage and horseradish mustard, if you wish.
Suggested Variations: Fresh ham, pork loin or lamb shoulder can be substituted for the pork shoulder in this recipe.
Also, use leaf savory instead of marjoram.
2 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until pork is tender when pierced with a fork.
3 Slice hot and serve with mashed potatoes, steamed cabbage and horseradish mustard, if you wish.
Suggested Variations: Fresh ham, pork loin or lamb shoulder can be substituted for the pork shoulder in this recipe.
Also, use leaf savory instead of marjoram.
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