From Willa Derrick (This recipe was given to me by one of my friends at Curves)
Select a pork loin of the size that you want. Place in a shallow pan with about an inch of water in the bottom. Sprinkle one package of Golden Mushroom DRY soup mix on the top. Cover with foil and place in a 250 oven.
May cook for several hours, 4 or 5 depending on how large it is, or also can cook overnight. It should shred easily. Put the following Bar-B-Cue sauce on it and serve on buns or plain as desired.
Wonderful Bar-B-Cue Sauce
1 bottle ketchup (32 ounces)
1 cup water
1/4 cup (scant) prepared mustard
1 cup firmly packed brown sugar
1 Tablespoon dried minced onion
2 Tablespoons liquid smoke
Mix Ketchup, water, mustard, sugar, onion and liquid smoke together in a medium-sized pan. Bring to a simmer for a few minutes. Sauce can be stored in refrigerator for several weeks or may be frozen until needed.
Yield: Approx. 5 cups
Note: This sauce is good with beef, pork, chicken, hamburgers, and also in baked beans.
October 1st, 2006 at 11:03 pm
I have pondered what to serve to help my son make money to help defer his cost for his Eagle Service Project by having a simple gathering for church and friends families. Even though we have merchants contributing to his cause, it won’t be enough to finish his project. I have decided to use this recipe as our main dish. Thank you so much for this inspiration. You are truly a miracle maker! Thanks, Mary Jones