Hometown Recipes

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  • Slow Cooker Texas Pulled Pork
    Slow Cooker Texas Pulled Pork
  • Frosted Pumpkin Bars
    Frosted Pumpkin Bars
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Slow Cooker Texas Pulled Pork

Ingredients

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1 cup barbeque sauce

½ cup apple cider vinegar

½ cup chicken broth

¼ cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 ½ teaspoons dried thyme

8 each hamburger buns, split

2 tablespoons butter, or as needed

Directions

1) Pour vegetable oil into bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

2) Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3)Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Frosted Pumpkin Bars

Ingredients

Bars:

1 (29 ounce) can solid pack pumpkin

2 ½ cups white sugar

1 ½ cups vegetable oil

5 eggs

3 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1 ½ teaspoons baking soda

1 ½ teaspoons salt

Frosting:

2 (8 ounce) packages of cream cheese, softened

½ cup butter, softened

2 teaspoons vanilla extract

2 cups sifted confectioners’ sugar

Directions

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

2) Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.

3) Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.

4) Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners’ sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.