"and had kids for dinner. That is, TO dinner. " Good thing you qualified that. I was about to ask how the kids tasted, and what sort of sauce you used. :>) Which reminds me, I haven't posted this in awhile: To Preserve Children 1 large grassy field 2 or 3 small dogs Some pebbles A pinch of brook 1/2 dozen children Mix the children and dogs together well. Put them in the fild, stirring constantly. Pour the brook over the pebbles. Sprinke the field with flowers under a deep blue sky. When brown, set in a bubble bath to cool. Now, on to the barbecue. Years back, Craig Claiborne adapted a Tennessee pig roast to the backyard grill, using Boston butts. You understand that with pigs, part of the shoulder is called a butt, but the actual butt is called a ham. Don't ask me; I don't make these rules. You can use either the shoulder, the butt, or the whole piece as you will. Either way, slow cook them, using indirect heat, and baste occasionally with Tennessee mopping sauce. This can take as much as 24 hours, but 8-12 usually brings the pork to the falling apart stage. Tennessee Mopping Sauce 1 cup brown sugar, packed 1 1/2 tsp onion salt 1/2 tsp paprika 1/2 tsp salt 1/2 tsp pepper Dash garlic salt 2 cups vinegar 1 cup bottled barbecue sause 1/2 cup catsup 2 tbls Worchestershire sauce 1 tbls hot pepper sauce In a saucepan stir together the brown sugar, onion salt, paprika, salt, pepper, and garlic salt. Combine vinegar, barbecue sauce, catsup, Worchestersire, and hot pepper sauce. Stir vinegar mixture into dry ingredients. Cook, stirring, over low heat until sugar dissolves. Remove from heat; cool. Makes about 4 cups.

I got this at Southern Living a few years back. It's really good. I left in her comments. HeyReub's sounds really good too. Posted by ShannonSpangler: Pulled Pork Recipe for Slow Cooker In my experience, it takes at least 7 hours to make good barbeque. This one is made in a slow cooker, and I think that will make it easy for you. To serve 30, you might see if you can borrow two more slow cookers from friends or family members. In other words, you'll need to make three batches since this recipe serves 8-12 people in one 4 qt. slow cooker. PULLED PORK 4 to 5 lb. pork butt roast RUB Ingredients: 1 Tbsp. mild paprika 1 tsp. light brown sugar 1/4 tsp. celery salt 1/4 tsp. garlic salt 1/4 tsp. dry ground mustard 1/4 tsp. ground black pepper 1/4 tsp. onion powder 1/8 tsp. salt Combine all seasonings in a bowl and then put in a shaker. This will make it easier to season the meat. After you shake it on all sides actually take your hands and rub it in the meat. Do this a day ahead, wrap in plastic wrap, and chill in the refrigerator at least 8 hours (overnight). The next day, brown roast on all sides in 2 Tbsp. HOT vegetable oil in a large skillet. Then, tranfer to the 4-qt. slow cooker. (Cut roast to fit if necessary). Make vinegar recipe below and pour HALF of it over the roast. Cover and cook on HIGH 5-6 hours or on LOW 8-9 hours. Remove from slow cooker carefully. Allow the meat to cool for approx. 30 minutes on a cutting board. (Meanwhile, clean slow cooker). After it has cooled, shred the meat into bite-sized pieces with a fork. Place meat a little at a time back into slow cooker and squirt each with reserved vinegar sauce. You can warm it up for your guests on LOW heat.... like using the crockpot as a chafing dish. VINEGAR SAUCE (reserve half) 2 cups cider vinegar 1 1/3 cups water 5/8 cup ketchup 1/4 cup firmly packed brown sugar 5 tsp salt 4 tsp. crushed red pepper flakes 1 tsp. ground black pepper 1 tsp. ground white pepper In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue to whisk until brown sugar and salt dissolve. Pour half over raw meat in crockpot and reserve the other half for squirt bottles.

This is my favourite ground pork recipe. is a Christmas Eve tradition at our house and since Moe loves it so much I usually make it once or twice during the year as well. Home Cookin Chapter: Recipes From Thibeault's Table ========= This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze. pastry to two crust pie. 1 large onion chopped 2 or 3 tablespoons oil or butter 1 clove garlic 1 1/2 pounds of pork 1 cup gravy or stock (saved from turkey or pork) 2 russett potatoes (par boiled) 2 Tablespoons chopped celery leaves 2 Tablespoons chopped parsley 1/2 teaspoon thyme, 1/2 teaspoon rosemary salt and pepper to taste 1/8 teaspoon cloves 1/2 teaspoon allspice, more to taste . Saute the onion in oil until transparent, add the garlic and saute for one minute and then add the ground pork. Cook until the meat is brown. Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20 minutes. Preheat oven to 425°F Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the seasonings and stir to blend.Adjust seasonings to taste. Add potatoes and add enough addtional gravy to moisten. Should not be to wet. Spoon filling into pastry shell. Use egg glaze on along overhand. Place crust on top and trim. Fod the top edge under the bottom and crimp edge. Brush with egg glaze and decorate with extra pastry if desired. Sprinkle with Coarse salt. Bake in the lower third of oven for 15 minutes and then raise to the middle shelf, lower heat to 350 and continue to bake until golden brown. About 45 to 55 minutes.

Does the neck have a lot of bones in it? I think cooking it with saurkraut and apples as a casserole might be good. Or using it in a stew? Here is a recipe I have made several times. I think it is very good. Huron County Pork Stew 2 pounds boneless pork butt or shoulder All-purpose flour, for dredging 4 slices bacon, coarsely chopped 12 small white onions, peeled 1 garlic clove, finely chopped 2 carrots, peeled and cut into 1/2-inch slices 1/2 cup diced celery 4 Granny Smith apples (peeled and cored), diced 1-1/2 pounds russet potatoes, scrubbed and quartered 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 1 cup apple cider 1 cup chicken stock Salt and freshly ground black pepper Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon. Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat. Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits. Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour. Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked. Serves 6 Source: John Hadamuscin's Enchanted Evenings