LYNNE TOLLEY / MISS MARY BOBO's BOARDING HOUSE
Crock Pot Barbeque
1/2 c cider vinegar
1/4 c whiskey
1/2 c brown sugar
1/2 c ketchup
1/2 c liquid smoke
1 pork butt (about 6 lbs)
1 T coarse ground black pepper
1 T coarse salt
1 T paprika
1 t garlic powder
Combine the vinegar, Jack Daniels, brown sugar, ketchup, and liquid smoke in a large slow cooker (at least 5 quarts). Add the pork butt. Sprinkle the remaining ingredients over the meat. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until meat is pull apart tender and the internal temperature is at least 190 degrees.
Using tongs and a slotted spoon, transfer the meat to a large casserole or foil pan. Let the meat rest until it is cool enough to handle. Pull the meat into strands. It should shred easily. Serve with the meat juices.
To serve the BBQ later: remove the meat from the slow cooker, cool and refrigerate. Pour the sauce into a separate container and refrigerate. Before reheating the sauce, skim the hard fat layer off the top and discard.
To reheat: place the meat in a large pan moistened with the sauce. Gently heat over medium-low,stirring occasionally. Or place it in a covered casserole with the sauce and hear in a 350 degree oven for 20 to 30 minutes.
Corn Light Bread
2 c self-rising cornmeal mix
1 c self-rising flour
½ c sugar
1 large egg, beaten
1 1/2 c buttermilk
1/2 c vegetable oil
Heat the oven to 375 degrees. Grease a 9 x 5 x 3-inch loaf pan. Stir the cornmeal, flour and sugar together in a large mixing bowl. Add the egg, buttermilk and oil. Stir until well blended. The batter should be creamy and pourable. If it seems thick, add a shot of water. Pour the batter into the loaf pan.
Bake 45 minutes, until golden brown. Cool about 5 to 10 minutes in the pan. Remove from the pan and cool on a wire rack. Store wrapped tightly in foil.
