Donya dishes on Betty’s Barbecue
by Sally Litchfield
August 23, 2012 12:00 AM | 1719 views | 0 0 comments | 3 3 recommendations | email to a friend | print
Donya Morris makes ‘Betty’s Barbecue Pork,’ above. Morris grew up with Betty Wilson as her neighbor. The recipe was published in a church cookbook.
Donya Morris makes ‘Betty’s Barbecue Pork,’ above. Morris grew up with Betty Wilson as her neighbor. The recipe was published in a church cookbook.
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 Donya Morris’ husband, Andy, serves the dish to their granddaughters, Caroline Lowery, 6, and Hayden Morris, 11.
 Donya Morris’ husband, Andy, serves the dish to their granddaughters, Caroline Lowery, 6, and Hayden Morris, 11.
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“It’s real good, and it’s easy,” Morris said. “It makes a whole bunch. It’s good for a crowd and gatherings.”

The recipe came from Betty Wilson, Morris’ next-door neighbor growing up. “It’s a wonderful recipe. She says she always does it for funerals and weddings. We do it for holidays like Fourth of July and Memorial Day. It’s perfect for that,” Morris said.

Though the recipe calls for a pork loin, Morris uses pork tenderloin. The pork is mixed with a barbecue sauce and cooked for 4 to 5 hours.

Morris serves the pork as sandwiches with “Sydney Smith’s Sour Cream Potato Salad” (found in “Georgia on My Menu” published by Junior League of Cobb-Marietta), cole slaw and baked beans.

Morris said people will enjoy the dish because it’s easy and really good.

“I’ve never met anybody who messed up ‘Betty’s Barbecue Pork,’” she said. “It’s a family standard. Usually at a holiday, somebody’s going to make (it). We’ve been fixing it as long as I can remember.”

BETTY’S BARBECUE PORK

(Also published in Junior League of

Cobb-Marietta’s GEORGIA ON MY MENU)



4 to 6 pound pork loin (Morris

substitutes pork tenderloin)

3 tablespoons brown sugar

1 cup vinegar

½ cup Worcestershire sauce

1 large onion

3 tablespoons prepared mustard

¼ teaspoon pepper

1½ cups ketchup



Pour all ingredients over pork roast in a Dutch oven and cook covered over low heat for 4 to 5 hours. Break up large pieces and remove bones if any. Serve in sandwich buns.

— Yield: 25 to 30 sandwiches.

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