Memphis Barbecue in a Crock Pot

As one who was raised in Memphis, TN, I can assure you that only Corky's BBQ touches my lips. But when not in Memphis, this is a close 'second' and better than all the other "World's Champion BBQ' establishments" :)

Ingredients:

• 4 to 5 lb. pork shoulder
• 1/4 cup of water
• 2 large yellow onions (softball size)
• 1/2 teaspoon garlic, chopped
• 24 oz. your choice of B-B-Q sauce

Directions:

Place Pork shoulder in crock pot. Add garlic and 1/4 cup water. Quarter-cut 1 onion and place quarters of onion at 4 locations around shoulder. Place cover on crock pot and cook for 6 hours on LOW setting.

Remove shoulder from crock pot, discard all water, garlic and onions. Place shoulder on plate, remove all fats, bone, etc. Pour enough BBQ sauce in crock pot to lightly cover bottom. Layer pieces of shoulder in crock pot, then sauce, more shoulder, (sauce, shoulder pieces, sauce, shoulder pieces, sauce, shoulder pieces and sauce last). Quarter-cut remaining onion and place quarters of onion at 4 locations around shoulder. Cook for 4 hours on HIGH.

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Remove shoulder from crock pot and serve on buns.

Memphis style: Add coleslaw and splashes of Louisiana Hot Sauce.

Another serving tip: When having spaghetti with meat sauce, allow for large serving of BBQ to accompany the meal. In Memphis, it's called "Half 'n Half." (1/2 plate spaghetti; 1/2 plate BBQ).

Cooking tip: If desired for lunch tomorrow, plug crock pot into Appliance Timer and have it set to turn "on" at Midnight and "off" at 6 AM.

By Cajun from Opelousas, LA