Pork Barbeque Recipe

Ingredients
<br>- ½ cup white wine
<br>- 1 teaspoon white pepper
<br>- 2 teaspoons liquid smoke flavoring
<br>- 4 cloves garlic
<br>- 2 teaspoons freshly ground black pepper
<br>- 2 tablespoons hot pepper sauce
<br>- 3 tablespoons Worcestershire sauce
<br>- 5 pounds boneless pork chops
<br>- 2 tablespoons barbeque sauce
<br>- 2 medium onions, finely chopped
<br>- 1 medium green bell pepper, finely chopped
<br>- 1 medium red bell pepper, finely chopped
<br>- 1 medium yellow bell pepper, finely chopped
<br><p></p>Directions
<br>step 1: In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
<br>step 2: Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
<br>step 3: Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.
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Ingredients
- ½ cup white wine
- 1 teaspoon white pepper
- 2 teaspoons liquid smoke flavoring
- 4 cloves garlic
- 2 teaspoons freshly ground black pepper
- 2 tablespoons hot pepper sauce
- 3 tablespoons Worcestershire sauce
- 5 pounds boneless pork chops
- 2 tablespoons barbeque sauce
- 2 medium onions, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped

Directions
step 1: In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
step 2: Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
step 3: Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

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