Crock Pot Button Bone BBQ Pork
photo by Bergy
- Ready In:
- 6hrs 10mins
- Place half the chopped onion in the bottom of your crock pot with some sauce.
- Then place a layer of button bones
- Cover with sauce and continue layering the bones with the sauce ending up with a top layer of sauce.
- Turn on low for 6 hours.
Questions & Replies
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Oh, Bergy, I'm so glad you posted this recipe! I made 2 lbs of button bones today, and we enjoyed this meal very much. I used Classico 'Italian Sausage, Peppers and Onions' sauce, and added a cup or so of sliced fresh mushrooms. I'd love to make this dish again, for ease of prep, economical, and great taste factors. I loved the addition of mushrooms; I'm going to, however, try another pasta sauce...one that isn't quite as assertive as the Italian sausage, more like the one you suggested, Bergy. My sauce competed with the pork flavour rather than supporting it. (I have to go out now and buy some more button bones for the freezer!)
I HAVEN'T YET TRIED THIS RECIPE BUT I WILL SOON AS I HAVE 3 POUNDS OF BUTTON BONES IN MY FREEZER. I AM LOOKING FOR A RECIPE FOR BBQ BUTTON BONES WITH RED WINE SAUCE (Similar to MONTANA'S RESTAURANT) I ALSO LOVE ''LOU'S BEEF TIPS WITH RED WINE SAUCE'' (FOUND IN ALL SUPERMARKETS) BUT WAY TOO HIGH IN SODIUM (WHICH I MUST WATCH !!! ) I THINK ''PRIME'' ALSO HAS A BEEF IN RED WINE SAUCE, WHICH IS EXCELLENT. I MAKE ALL MY CONDIMENTS FROM SCRATCH - SO I HAVE CONTROL OF HOW MUCH SODIUM IS IN IT. I MAKE ALL MY OWN CONDIMENTS, SALAD DRESSINGS & (SOUPS IN THE FREEZER) I HAVE MY OWN LOW SODIUM RED PASTA SAUCE & ALSO I MAKE MY OWN LOW SODIUM BBQ SAUCE, . IF I WANT TO ADD RED WINE TO EITHER MY OWN PASTA SAUCE, OR MY OWN BBQ SAUCE, CAN YOU SUGGEST HOW MUCH RED WINE I SHOULD ADD?
I am happy to be the first to rate/review this recipe! A very quick and versatile recipe. Unsure of what "button bone pork" was I did contact Bergy. and found that they are neckbone cuts. Little, round, flat bones that are quite meaty and very reasonable. Did not have these in my meat bundle that I just purchased from the butcher, so I substituted a bone in pork roast. The versatality came when I found that even with the italian bottled sauce I used, I was still able to adapt the left overs to a mexican style dish the next night. An Italian friend of mine likes to use pork when she decides to flavor her homemade sauce with meat. She said "there is something about pork that lends it self so well to tomatoe based sauces." I agree this was very flavorful and worked as the center of the entree with both the pasta the first night, and rice the second night with out tasting like left over meat. This is nice and hearty. Will be especially good on a cold night. I will be making this regularly this winter.
RECIPE SUBMITTED BY
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">