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.