Beef Kabobs
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Country Pulled Pork Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 12 24 36 48 60 72
Ingredients
Onion, chopped 1 2 3 4 5 6
Worcestershire sauce 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.
Chili powder 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.
Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Vinegar 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Ketchup 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Brown sugar 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Black pepper 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Garlic powder 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Minced garlic 1 t. 2 t. 1 T. 1 T. +1 t. 1 T. + 2 t. 2 T.
Pork roast, trimmed of any fat 3 lbs. 6 lbs. 9 lbs. 12 lbs. 15 lbs. 18 lbs.
On Hand
Hamburger buns 12 24 36 48 60 72

Assembly Directions:
Place all ingredients in a slow cooker. Cover and let cook overnight or 8 to 10 hours on low. Remove pork and allow it to cool. Shred pork with two forks. Chill thoroughly.

Freezing Directions:
Place meat in meal size containers or freezer bags. Seal, label and freeze.

Serving Directions:
Thaw. The meat can be reheated on the stove or in the microwave.

Comments:
I usually make this recipe for lunches. On serving day, I reheat it on the stove and send it in a pre-warmed thermos.

Nutritional Info:
Per Serving: 341 Calories; 13g Fat (34.5% calories from fat); 21g Protein; 34g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 632mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2-1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.


From the Monthly Newsletter (Sunday, March 01, 2009)
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