Kudos to Margie…and St. Patrick!

Written by Robyn Holder Robyn Holder

Published: 14 March 2017 14 March 2017

Continuing on our theme of recipes for Lent, I offer a recipe using meat!  Meat??  Isn’t Lent all about fish?

In my religion, we do abstain from meat on Fridays; unless Friday happens to fall on our patron saint’s day - St. Patrick’s Day.  If this patron saint day falls on a Friday, we can eat meat.  Yum!

My mother, Margaret Jean Bard, a good Irish girl, was THE BEST cook I’ve ever tasted!  She passed on a few of her favorite recipes, and I whole-heartedly share one with you this week.  Use this recipe on Friday.  It is quick and easy and delish!  Put it in the crock pot before you head out for a parade or an evening of celebrating!  It will be ready when you return, with some wholesome goodness!

Slainte! Translation:  a very loose To Your Vitality! HaHa!

Crock Pot Pork or Beef Barbeque

6 lb. pork roast OR 6 lb. chuck/pot roast

32 oz. ketchup

½ cup Worcestershire sauce (or Braggs Aminos)

½ cup brown sugar (or maple syrup)

1 tsp. chili powder

1 tsp. Liquid Smoke (or can be omitted)

2 tsp. powdered mustard

1 sliced onion

1 cup water

salt and pepper

Place everything in a crock pot and cook on low for 8-9 hours or high for 4-6 hours.  When meat is done, remove from sauce and shred it.  Add back to sauce.  Serve alone or on whole grain rolls.