Recipes Included On This Page BBQ Pork Sandwich (Paula Deen) Buttermilk Ranch Salad Dressing (SW) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * BBQ Pork Sandwich (Paula Deen) Recipe By : Paula Deen Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry rub: 2 tablespoons salt 2 tablespoons black pepper 2 tablespoons dark brown sugar 2 tablespoons paprika 1/2 tablespoon cayenne 4 pound shoulder pork roast 2 cup apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire 1/2 tablespoon liquid smoke 1/2 tablespoon garlic powder 6 soft hamburger buns with seeds 6 tablespoons Barbeque sauce 12 tablespoons Cole slaw Preheat oven to 325F. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns topped with BBQ sauce and cole slaw. Show: Paula's Home Cooking Episode: Southern Favorites Cook Time: 4 hrs Level: Easy Yield: 6 servings Contributed to the FareShare Gazette by Art; 30 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 1g Fat (5.5% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Buttermilk Ranch Salad Dressing (SW) Recipe By : Debbie Mosimann Serving Size : 16 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Aromat (yellow seasoned salt) 1 dash Maggi Seasoning Sauce (if you can get it, optional) With a blender or stick blender whirl all the ingredients and then allow to stand for at least one hour for the flavors to blend. Add salt and pepper to taste. Servings: 16 Yield: 2 cups Innkeeper's Comment: "Summer is here and there is simply nothing better than the fresh vegetables and salad greens straight from the garden. I love arugula mixed with Boston bibb lettuce and then served with this extraordinary buttermilk dressing. This is also good on cooked red beets with some mild onions chopped in. We served it at both of our daughters weddings to rave reviews and many requests for the recipe. This was given to me by a Swiss chef who was a friend of a friend. Add parsley and chives for added flavor and color, or coarsely grated black pepper for a peppercorn ranch. Ahh the possibilities!" Used with explicit permission from Debbie Mosimann, Innkeeper Swiss Woods Bed and Breakfast Inn Lancaster County, Lititz, PA http://www.swisswoods.com For recipes from the inn visit www.bedandbreakfastfoodie.com the home page of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper friends. Contributed to the FareShare Gazette by Art; 24 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 7g Fat (89.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.

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