PULLED PORK BARBEQUE
My Sauce
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
3-6 TBL Chili Sauce (Sriracha)
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup Dark Karo Syrup
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions,
green peppers and give them a stir. Season with a pinch of> salt and pepper and cook
until soft and golden.
Add the garlic and cook for a minute more. Dump in everything else except
the Liquid Smoke. Bring to a boil, then lower the heat so the sauce
simmers. Simmer for 20 minutes, stirring often. Swirl in the Liquid Smoke and let the
sauce cool. Pour it into a container, cover, and store in the fridge till ready to use.
for the dish
start with a 6-8 lb. pork shoulder or butt. carve away most of the fat layer.
put the shoulder in a crock pot and add 1 1/4 c. water and 1/4 c. cider vinegar. (mixed)
cook on low setting for 10 hrs (overnight).
remove meat from crock pot, discarding liquid. and "pull" it off the bones. i use two
table forks. works well.
when the pork is "pulled", return it to the crock pot. add two cups of the sauce you’ve
prepared and mix well.
set the crock pot to "warm", and let stand for three or more hours. check it often for a stir
or maybe a little more sauce.
serve with soft Kaiser rolls
NOTE; A while back, I had friends over for pulled pork, and right at serving time, the warden pointed out that I had neglected to buy ROLLS, "fer cryin' out loud!!".
She whipped up this recipe,
Cornmeal Pancakes
Makes 10 pancakes
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil for pan
Using a large bowl, sift together flour, cornmeal, sugar, baking
powder, baking soda and salt
Whisk buttermilk, eggs and melted butter in a medium bowl
Add buttermilk mixture to dry ingredients and whisk just until
combined
Heat oven to 300° F
Using a large heavy bottomed sauté pan over medium heat, lightly
coat with vegetable oil
Pour 1/4 cup batter into pan for each pancake
Cook until bubbles on top burst and bottoms are golden brown,
about 1-1/2 minutes
Flip pancakes and cook until golden, about 1 minute
Transfer to a baking sheet and place in oven to keep warm
Repeat with remaining batter, adding more oil to pan as
necessary
Made the cakes in sandwich size, and we served the pulled pork in them.........
now, we don't do it any other way.
My Sauce
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
3-6 TBL Chili Sauce (Sriracha)
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup Dark Karo Syrup
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions,
green peppers and give them a stir. Season with a pinch of> salt and pepper and cook
until soft and golden.
Add the garlic and cook for a minute more. Dump in everything else except
the Liquid Smoke. Bring to a boil, then lower the heat so the sauce
simmers. Simmer for 20 minutes, stirring often. Swirl in the Liquid Smoke and let the
sauce cool. Pour it into a container, cover, and store in the fridge till ready to use.
for the dish
start with a 6-8 lb. pork shoulder or butt. carve away most of the fat layer.
put the shoulder in a crock pot and add 1 1/4 c. water and 1/4 c. cider vinegar. (mixed)
cook on low setting for 10 hrs (overnight).
remove meat from crock pot, discarding liquid. and "pull" it off the bones. i use two
table forks. works well.
when the pork is "pulled", return it to the crock pot. add two cups of the sauce you’ve
prepared and mix well.
set the crock pot to "warm", and let stand for three or more hours. check it often for a stir
or maybe a little more sauce.
serve with soft Kaiser rolls
NOTE; A while back, I had friends over for pulled pork, and right at serving time, the warden pointed out that I had neglected to buy ROLLS, "fer cryin' out loud!!".
She whipped up this recipe,
Cornmeal Pancakes
Makes 10 pancakes
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil for pan
Using a large bowl, sift together flour, cornmeal, sugar, baking
powder, baking soda and salt
Whisk buttermilk, eggs and melted butter in a medium bowl
Add buttermilk mixture to dry ingredients and whisk just until
combined
Heat oven to 300° F
Using a large heavy bottomed sauté pan over medium heat, lightly
coat with vegetable oil
Pour 1/4 cup batter into pan for each pancake
Cook until bubbles on top burst and bottoms are golden brown,
about 1-1/2 minutes
Flip pancakes and cook until golden, about 1 minute
Transfer to a baking sheet and place in oven to keep warm
Repeat with remaining batter, adding more oil to pan as
necessary
Made the cakes in sandwich size, and we served the pulled pork in them.........
now, we don't do it any other way.