Pulled Pork Barbeque
PULLED PORK BARBEQUE
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 (I prepared corn meal pancakes to substitute for the rolls ! )
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