Sorry, I don't have time to format this to lookright :(. I was thinking that, if you work, the
pork can cook in the crockpot while your're working
and bread dough (made easily in food processor ..
or bought frozen in loaves or rolls) can be rising
(or defrosting) all day in the fridge and baked
the day before.
.
I almost never eat meat but, I tell you, the thought of
pulled bar-b-q (which I've never had) on fresh rolls
is pretty appealing to me. I'd be impressed ...
.
If you give a little more idea what you're looking
for, this is fun to help with. I tend to go for
international tastes, roasted vegetables, etc., but
I'm not sure that's appropriate for Missouri and a
school potluck.
.
Good luck,
Janet
.
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Crockpot Pork BBQ=================Get a boneless pork roast that is pretty lean and which will fit into your crockpot down to about the halfway mark in the container. Mine can fit about a 4-lb pork roast (boneless). Slice up a large onion (or 2 smaller-sized ones) into not-so-neat slices and throw 'em into the pot. I also squirt in some Tabasco, Worcestershire sauce, and sometimes a little soy sauce. Add enough water just to cover the meat, and make sure to leave enough room in the top of the container for bubbling, etc.To cook, put the lid on; turn crockpot on Low for approximately 9-10 hours (or on high at about 7-8 hours). Remove the pork to a platter on the side, as well as the onion chunks. Drain the liquid out of the container (you can save this to make a nice sauce for some other dish at some point if you wish, but I usually discard it).Fork-shred the pork meat and put it back into the crockpot container (now empty) along with the onions (make sure to drain these well). Add your favorite BBQ sauce so that the meat is drenched to the point you like it (I like lots of sauce, but you have to judge this for your own taste). Mix it all up with a fork in the crockpot. Put the lid back on and turn the pot on Low. Cook for 45-60 minutes more. Serve...I like it on fresh, homemade wheat bread (fresh out of the oven...mmm) with cole slaw. Yum!Of course you can make your own BBQ sauce or buy bottles of it. If you use the bottled variety in the interests of saving time, etc., buy about 2 of the small bottles you get in the grocery store (sorry, I don't remember the # of ounces in them -- probably about 16 oz. I would guess).Incidentally, I find that barbecue like this is much better at least a day later as the flavors have had a chance to 'meld together' during that period. For this reason it is wonderful served as leftovers, and I've also frozen it quite successfully for reheating of individual servings in the microwave on days when I'm in a rush. Same for the bread (be sure to freeze it *separately*; otherwise it will get soggy and yucky)..
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Crockpot Pork BBQ=================Get a boneless pork roast that is pretty lean and which will fit into your crockpot down to about the halfway mark in the container. Mine can fit about a 4-lb pork roast (boneless). Slice up a large onion (or 2 smaller-sized ones) into not-so-neat slices and throw 'em into the pot. I also squirt in some Tabasco, Worcestershire sauce, and sometimes a little soy sauce. Add enough water just to cover the meat, and make sure to leave enough room in the top of the container for bubbling, etc.To cook, put the lid on; turn crockpot on Low for approximately 9-10 hours (or on high at about 7-8 hours). Remove the pork to a platter on the side, as well as the onion chunks. Drain the liquid out of the container (you can save this to make a nice sauce for some other dish at some point if you wish, but I usually discard it).Fork-shred the pork meat and put it back into the crockpot container (now empty) along with the onions (make sure to drain these well). Add your favorite BBQ sauce so that the meat is drenched to the point you like it (I like lots of sauce, but you have to judge this for your own taste). Mix it all up with a fork in the crockpot. Put the lid back on and turn the pot on Low. Cook for 45-60 minutes more. Serve...I like it on fresh, homemade wheat bread (fresh out of the oven...mmm) with cole slaw. Yum!Of course you can make your own BBQ sauce or buy bottles of it. If you use the bottled variety in the interests of saving time, etc., buy about 2 of the small bottles you get in the grocery store (sorry, I don't remember the # of ounces in them -- probably about 16 oz. I would guess).Incidentally, I find that barbecue like this is much better at least a day later as the flavors have had a chance to 'meld together' during that period. For this reason it is wonderful served as leftovers, and I've also frozen it quite successfully for reheating of individual servings in the microwave on days when I'm in a rush. Same for the bread (be sure to freeze it *separately*; otherwise it will get soggy and yucky).