Serves: 24
Total Calories: 30
1. In Dutch oven combine water, pork, onion, garlic and peppercorns. Bring to boiling reduce heat. Simmer, covered, for 45 minutes or until pork is tender. Drain meat. Discard onion, garlic and peppercorns.*
2. Cool meat slightly. Use two forks to shred meat, discarding any fat or cartilage.*
3. In medium saucepan combine meat, chili sauce, honey, soy sauce, mustard, crushed red pepper, onion, powder and celery seed. Cook, covered, over low heat for 10 minutes, stirring occasionally. Spoon onto crackers. Top with cheese and onions.
*NOTE: If desired, substitute one 1 1/2-to 13/4 pound purchased deli roasted chicken for the first 5 ingredients. Omit steps 1 and 2 of the directions. Remove chicken meat from bones. Shred chicken discard bones and skin. Continue as directed in step 3 above.
This Barbecue On Town House Toppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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