BYU Broadcasting | Culinary Creations

Directions: Line several large baking pans with heavy aluminum foil; one piece going lengthwise and one piece going crosswise. Place pork chunks in pans and cover with half the barbecue sauce. Fold foil up over meat and seal tightly. Slow roast in a preheated 300 degree oven for 8 hours. Remove meat from pan and shred with knife and fork. Add the other half of the barbecue sauce. Mixture may be reheated at this point in 350 degree oven and served. If you are doing this recipe ahead of time, spread meat mixture out to cool and then package and refrigerate. Refrigerate mixture up to two days. Reheat before serving. May be done ahead and frozen for up to two weeks.

Barbecue Sauce
Printable Version

Ingredients:

1 pound bacon

4 yellow onions (finely chopped)

1/2 cup minced garlic

1 gallon of ketchup

2 cup worcestershire sauce

2 cup red wine vinegar

1/2 cup prepared mustard

1/2 cup molasses

1/4 cup tabasco sauce

2 tablespoon cumin

1 tablespoon liquid smoke

Directions: Cut bacon into 1 inch pieces and fry, in large stock pot, until crispy. Add onion and garlic and saute until tender. Add all the remaining ingredients, except pork. Simmer for 30 minutes. Made be made up to one week ahead and stored covered in refrigerator.

Old-Fashioned Potato Salad
Printable Version

Ingredients:

12 pounds boiled potatoes (peeled and cut into cubes)

12 hard cooked eggs (peeled and chopped)

1 1/2 cup chopped fresh parsley

2 teaspoon pepper

4 teaspoon salt

4 cups chopped celery

2 bunch green onions (chopped)

1 cup sweet pickle relish

Directions: Mix ingredients together in large bowl. Pour over dressing and mix thoroughly. Refrigerate until serve time. Best if made a day ahead. Will keep up to three days refrigerated. Serves 50-60.

Dressing
Printable Version

Ingredients:

5 cups mayonnaise

1/2 cup red wine vinegar

1/2 cup prepared mustard

1/4 cup sugar

1 1/2 cup evaporated milk (half and half or cream)

Directions: Mix dressing ingredients together in medium bowl with wire whisk.

Marinated Four Bean Salad
Printable Version

Ingredients:

1 #10 can green beans

1 #10 can yellow beans

1 #10 can kidney beans

1 #10 can garbanzo beans

4 large red onions

4 large red peppers

4 large green peppers

4 cups sugar

4 cups red wine vinegar

4 teaspoons salt

2 teaspoons pepper

4 cups salad oil

Directions: Drain beans and put a jumbo bowl or ice chest. Dice onions and peppers. Add to beans. Whisk dressing ingredients in a large mixing bowl. Pour over vegetables and toss lightly. Refrigerate overnight for best flavor. May be refrigerated up to three days.

Glace Fruit Cup with Sorbet
Printable Version

Ingredients:

1 case oranges (80 count - or lemons or limes)

70 sprigs of fresh mint

2 1/2 gallons orange sherbet (or sorbet)

Directions: Slice a small piece off bottom of orange so it will sit flat. Using a sharp knife, cut a zigzag pattern around the orange about 2/3's of the way up the orange. Cut deep enough into the orange so you will be able to lift the top off. After removing the top 1/3 of the orange, scoop out the pulp being careful not to go all the way through the bottom. After finishing preparing all the oranges, scoop the sherbet into them. Place on baking sheets, cover, and freeze. Just before serving, remove from freezer and garnish with mint leaves. The great thing about this simple but unique dessert is that it may be done up to a month in advance. No last minute fuss for a fun ending to a picnic. Vary fruits, ice creams, and garnish to personnel preferences. Plan one orange per person. If your guests offer to bring something, this is a great place to have them show their talents with a cookie buffet served with the glace oranges.

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