Time to collect crockpot recipes so you have a warm meal every night as winter will be here before you know it, at least let’s hope we get some cold weather =)
2 large green peppers, cut into strips about 2 1/2 cups
1 large onion, thinly sliced and separated into rings (1 cup)
2 Tablespoons quick cooking tapioca
1 21/2 to 3 pound pork shoulder roast
1 10 3/4 can condensed tomato soup
2 Tablespoon steak sauce
3 to 4 teaspoons chili powder
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
several dashes bottled hot pepper sauce
6 kaiser rolls, split
coleslaw drained, optional
In a 3 1/2, 4 -5-0r 6 quart crockery cooker combine green pepper strips and onion rings. Sprinkle tapioca over vegetables. Trim fat from roast. If necessary, cut roast to fit into the cooker . Place roast atop vegetables.
For barbeque sauce, in a medium bowl, combine tomato soup, steak sauce, chili powder, sugar, garlic powder, pepper and hot pepper sauce. Pour over roast.
Cover; cook on low heat setting for 10-12 hours or on high heat setting 5 to 6 hours. Remove roast from cooker and thinly slice or shred meat. Skim fat from sauce. Serve meat on kaiser rolls and top with barbeque sauce. Serve with coleslaw if you desire.
Published in: Cooking