Need a easy-peasy {and delicious} summer meal? You’ve come to the right place.
Pork shoulder roast (I used four pounds for four people with some leftover)
Bottle of root beer
Salt and pepper
Bottle of BBQ sauce
Put pork roast in the crock pot and pour root beer into the bottom, up to about halfway up the roast. Season with salt and pepper on top. Cook on low for eight hours (I cooked mine for twelve, but it was done after eight hours). Shred pork with two forks and coat with BBQ sauce to taste. Serve with homemade hamburger buns.
2 large, sweet yellow onions
2 cups buttermilk
2 cups flour
Cayenne pepper
Salt and black pepper
Frying oil (canola oil)
Cut the onions into quarter inch rings and dredge in buttermilk. Combine flour, salt, pepper, and cayenne, and dip in onions. Fry in hot oil (350 degrees) until brown and crispy.
You’re welcome.