Grandma Norie’s BBQ

August 23, 2010


When Lloyd and I were first married it was also our last year of college. We got to partake of the fantastic Married Student Food Program at Concordia, and it was a wonder. Basically it was a room filled with all the clearance stuff from supermarkets that didn’t sell, plus some basics from the government – all free to us! It was awesome.

I really like the government stuff because it all came with the most rudimentary labels. No frills – just large, bold print, ‘cuz you didn’t need any more information. You probably couldn’t handle any more information. “Butter”, “Dried Milk”, and our favorite – “Pork”.

Yes, canned pork. I remember laughing and laughing, wondering what on earth to make with a can of pig, and I believe my mom suggested Grandma Norie’s barbeque pork. It can be re-created even today, without the can or the government.

You need:
a pork roast (pork butt is best, but Sunmart didn’t have it)
some cabbage (I don’t know why – it seems weird.)
barbeque sauce – whatever kind floats your boat

1. Brown the roast.

2. Throw it in a crock pot.

3. Either chop a little cabbage (less than 1/4 of a small head) up fine and throw it in the crock pot with some water, or cut the 1/4 head of cabbage in some chunks and throw it in the blender with some water. Whirr whirr whirr – whatever. I don’t know why there’s cabbage in this.

4. Dump some barbeque sauce on it. Start with half a bottle now, add some more later.

Action shot!

5. Cook for many hours. I start at high for a couple of hours, then down to low for a few more. I can’t vouch for how long – there were naps involved.

6. Jab with a fork often. This is fun. It also shreds the meat, but mostly – it’s fun.

Viola’! Spoon onto buns and devour. Don’t forget to wonder why there is cabbage in there.

Chips and pickles make it complete.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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8 Responses to “Grandma Norie’s BBQ”

  1. Keren Said on:

    Cabbage is the stretcher -- and it’s cheaper than pork. Seems like there is more shredded pork than there actually is, and it all looks barbequed.


    • Lauren Said on:

      Well, then I am leaving it out. There’s way the heck too much of this stuff anyway (we eat it for days) and my digestion knows that there’s cabbage in there, even though it’s a government secret.


  2. Brad Said on:

    If you could hide cabbage in there, it makes me wonder what else you could put in the pot and no one would ever know… carrots? celery? paper towels?


    • Kristi Said on:

      Celery. Brommer used it in EVERYTHING. It has taken many years for me to be able to eat celery once again.


  3. Mark Said on:

    How do you make barbecued pulled pork? You apparently cook the h*11 out of it using barbeque sauce and cabbage.


  4. Peggy Said on:

    Wait…you & Lloyd were married during your last year of college? (do your parents know?) Did you both go an extra year? I can’t get the math to work out. (18-22 is four years of college)

    Nice meal btw! I’ll have to try it.


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