Thursday, December 17, 2009

Pulled Pork

I'm posting this so you don't think that all I think about is chocolate (according the my last 4 posts). Not as easy as Kristin's "Easy Southern BBQ" but since I have yet to find a soy free bbq sauce, I make this one. This is awesome, and Hy wants me to just make the sauce so he can put it on other stuff. Not hard, but when you are boiling it down, make sure to NOT FORGET ABOUT IT. Hyrum did, and it all boiled out, and burned, and the acid in the air permeated our entire house making it difficult to breathe because of the burning in our throats (poor Claire was taking a nap upstairs and started coughing).


Pulled Pork

2 cans plain seltzer

1 ½ c. black cherry juice (Knudsen’s)

1 ½ c. red wine or apple cider vinegar

2 c. palm or brown sugar

1 Tbs. dry mustard

2 tsp. crushed red pepper

2 bay leaves

3 tsp. sea salt

½ tsp. black pepper

1 tsp. chili powder

1 3-4 lb. pork roast

You can cook this in a 300°F oven for 4-5 hours or a crockpot for 8-10 hours on low.

Bring everything but the pork roast to a boil in a heavy saucepan. Reduce heat and simmer 5 minutes. Place pork in crockpot or heavy Dutch oven and pour half the liquid over the roast. Cook in the oven or in crockpot for above times. Boil remaining liquid on med. heat until thickened (about 45 minutes to an hour). Discard bay leaves. When pork is done, pull apart using two forks. Put the meat in with the syrup sauce, and add about 1 c. of the liquid from the Dutch oven or crockpot. Great with baked beans and/or over rice.

It also freezes well.


From here

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