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3-5 lb. roast 1 c. water 1 Tbsp. garlic powder 1 Tbsp. oregano 5 bay leaves 3 Tbsp. real lemon juice 1/8-1/4 tsp. red peppers salt and pepper to taste pepperoncini Bake on 350 degrees for 3 hours covered (or Crock pot all day). Take out shred and place back in juices. Serve with pepperoncini peppers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |