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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 2 onions, sliced
- 4 to 5 lb. picnic ham (for beef barbecue use 5 lb. rump roast)
- 5 to 6 cloves
- 2 c. water
- 16 oz. bottle barbecue sauce
- 1 large onion, chopped
- 1/8 tsp. Tabasco sauce if desired
Method
- Crock-pot:
- Put 1/2 sliced onions on bottom of crock-pot, then add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight or 8 to 10 hours on low.
- Remove bone and fat from meat.
- Put meat back in crock-pot.
- Add chopped onion, Tabasco and barbecue sauce.
- Cover and cook 1 to 3 hours on high or 4 to 8 hours on low, stirring 2 to 3 times.
- Serve from crock-pot on large toasted buns.
