I love bar-b-que and I'm not talking hamburgers and hot dogs. I mean shredded pork and sweet, southern-style barbeque sauce. For someone who doesn't eat a lot of meat, I make room in my diet for this because its totally and completely worth it. I've been trying for years to find a recipe that is half as good as the one at Cafe Pig in Peachtree City, GA. And, this is as close as it gets- although there is no barbeque sauce with this recipe, the meat is so tender and flavored so well that you don't need the sauce. I served this on Sunday on top of a baked potato with a little sour cream and a sprinkle of cheddar cheese. You can also serve it on top of a Mexican salad, like the Shredded Sweet Pork Salad at Cafe Rio.
picture courtesy Google Images (mine didn't look quite like this)
picture courtesy Google Images (mine didn't look quite like this) Shredded Sweet Pork
The Sisters Cafe
Cook all ingredients on high for 5-6 hours or low for 8 hours. Remove roast and shred it. Put pork back in juices. Serve.
The Sisters Cafe
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients on high for 5-6 hours or low for 8 hours. Remove roast and shred it. Put pork back in juices. Serve.