Food for the Soul: Make mouth-watering barbecue for a filling weekend lunch

Louise Childs
Posted 9/11/12

When I was raising my children, Sunday dinner (now called lunch) was quite often a beef pot roast with carrots, onions and potatoes. After we enjoyed Sunday service at our local church, we went home to a hot meal ready for hungry people to …

This item is available in full to subscribers.

Subscribe to continue reading. Already a subscriber? Sign in

Local reporters keeping you informed across the Alabama Gulf Coast.

You can cancel anytime.
 

Please log in to continue

Log in

Food for the Soul: Make mouth-watering barbecue for a filling weekend lunch

Posted

When I was raising my children, Sunday dinner (now called lunch) was quite often a beef pot roast with carrots, onions and potatoes. After we enjoyed Sunday service at our local church, we went home to a hot meal ready for hungry people to eat.

During football season, you know what came next—TV for sure. We didn’t live in Beautiful Baldwin County during that time, or the beaches would have been tempting after dinner.

A pork pot roast made the best ever barbecue for lunch or sandwiches. We always had enough for back to work lunches on Monday or smaller portions to freeze for later. When my husband went to work on Monday, he always carried food to share.

Crock-Pot Barbecue

Ingredients

  • 1 4-to 6-pound pork roast (shoulder or butt)
  • 1 large onion, sliced
  • 2 bottles of root beer
  • 1 18-oz bottle of barbecue sauce (I use Sweet Baby Ray’s)
  • Salt, to taste
  • 8 to 12 hamburger buns

Preparation

Turn your Crock-Pot on low. Depending on the size of your Crock-Pot, you may use from 1 to 1 ½ bottles of root beer instead of 2 bottles. A 6-quart Crock-Pot will hold everything.

Remove as much fat from the roast as possible. Salt all sides of roast and put it into the Crock-Pot. Add the sliced onion and root beer. Do not fill to the rim, as the pot could boil over. Cook all night—8 hours, more or less. Is your roast larger than your Crock-Pot? Don’t worry; it will shrink as it cooks.

The next morning, drain well and remove bones, onions and any excess fat or skin. Pull the pork apart and return to Crock-Pot. Add barbecue sauce and cook 2 to 3 hours on low.

Serve on a toasted bun or serve as an entree with side dishes.

Makes 8 to 12 servings

From the scriptures

Almost all books in the Bible contain references to foods. Luke 4:4 says, “It is written, that man shall not live by bread alone, but by every word of God.” Reading the Bible will supply you with spiritual food the same way that cooking and consuming food supplies your body with physical food. This recipe references the following scriptures:

  • Ezra 6:9
  • Mark 8:4
  • Numbers 11:18