Originally Posted by auntdot
Jeff, this is also a new approach to me. But as someone who is really not set up for a long grilling, would love to try it. Beisdes it sounds like it would be great when it is very frosty.
After you boil the pork and pull it, what exactly do you add to it?
This may be a question almost everyone else here knows, but I am new to the idea.
This "recipe" dates back to the early 1920's from a small store in a now defunct town. No specific amounts, kind of done by taste and look..
After the pork is boiled until it literally falls apart, remove ALL the fat, shread it out. I generally use 2 forks.
I generally have about 2.5-3 lbs of meat and place it all in a 9x13 cake pan.
Into that add enough of the broth so it is pretty well swimming in it. Add a large diced onion, white sugar, L&P Worcestershire sauce(at least 1 big bottle!!), vinegar, tomato juice, hot sauce if desired. Before you start baking, it should be as thin as soup. Upon tasting the broth should have a very strong Worcestershire bite to it along with a sweet/sour hit. There should be enough tomato juice in it so it looks kind of brown, but thin. You need to be able to taste the tomato too.. Sometimes I add diced tomatoes...
once again--it needs to have very strong flavor before baking. It will mellow a lot as it bakes. Don't be afraid of the sugar, wor. sauce/vinegar mix.
Place in a 350 degree oven and bake. It will take 2 or 3 hours to bake down. If after 2 hours it isn't getting there, up the temp to 400.
The secret to the sandwich is the slaw that goes ON THE SANDWICH.
Take your slaw cabbage, miracle whip(or Mayo) a little sugar and Tumeric.
Mix it up with enough tumeric so it has a definite yellow cast to it. Serve the BBQ with the slaw on it---yummy....