Happy Monday! How was your weekend, readers? Over here, the past two weekends Mr. S. and I have been experimenting with different pulled pork recipes. Last weekend we tried cooking it on the BBQ and topping it with a North Carolina-style vinegar sauce and this weekend we slow cooked it for over 8.5 hours in a roaster then mixed it with a homemade BBQ sauce. For the latter (which I'm blogging about), the kidlets were around so I served it up on a sweet french roll with some crispy tator tots and got thumbs up all around. I think this one's a keeper!

Homemade BBQ Sauce (recipe from Mel's Kitchen Cafe)

*Makes about 7 cups of barbecue sauce


2 cups ketchup

2 cups tomato sauce

1 1/4 cups brown sugar

1 1/4 cups red wine vinegar

1/2 cups unsulphured molasses

2 tablespoons butter, cut into small pieces

4 teaspoons hickory flavored liquid smoke

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon coarsely ground pepper


- In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings.

-Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools).

- Simmer for at least an hour.

BBQ Pulled Pork Sandwiches (recipe from Mel's Kitchen Cafe)


3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

2 cups water

1 tablespoon hickory flavored liquid smoke

2 cups barbecue sauce


- Rinse the pork shoulder and pat dry.

- Rub salt and pepper over the pork and place in a slow cooker.

- Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

- Remove the pork from the slow cooker and discard the remaining liquid.

- Shred the pork using a couple of forks.

- Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again.

- Serve on buns with extra barbecue sauce.

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