County Kerry Pork Roast Recipe
Finding a nice County Kerry Pork Roast recipe is like hitting a jackpot, congratulations you have just hit one. Use the freshest of Pork available to get a great County Kerry Pork Roast. Was it you or the fragrance of County Kerry Pork Roast that you're making that has drawn me to the kitchen?, were my partner's words.
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.
