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To
Make the Meat: Beef: Buy boneless Chuck Center Roast
Pork: Buy boneless Boston Butt Pork Shoulder (don't buy pork loin--too dry)
Put pork or beef roast in the crock-pot. Do not add any liquid, sauce or water to
it. Cover and put on low for 10-12
hours.
After cooking, put
roast to side. Drain remaining liquid through a
strainer so you have an empty crock pot.
(Broth can be used later for gravies, soups, etc.) Clean out crock pot.
While meat is still warm, shred with forks. After it is all
shredded, pour desired amount of sauce over the top. (Recipe below.) Stir until all meat is coated. If you like it a bit more moist, you can add
more sauce or pour a bit of the left-over broth (from the crock-pot) over it
until it is desired “moistness”. Put meat back in slow-cooker to keep warm until serving time.
You
can serve the meat with anything: over rice or baked potatoes, or in
sandwiches. (I like the “Steak House
Rolls” from Wal-mart or "Hard Rolls from Macey's.)
For Sauce:
1 cup bottled BBQ sauce--we like Sweet Baby Ray's
1 8-oz. can tomato sauce
1 8-oz. can tomato sauce
½
cup brown sugar
½
tsp. chili powder
Dash
of Worcestershire sauce
1
tsp. vinegarTo serve a large crowd: Figure about 1/3 lb. raw weight of meat per person if serving teen boys and men. If serving kids and women too--plan on 1/4 lb. per person.
For sauce for a crowd: Figure one recipe of sauce for every 5 lbs. of meat.
To serve 70-80 people: 27 lbs. (raw weight) roasts (about 8 roasts)
