Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Traditional Southern Pork Barbecue

List of Ingredients




Traditional Southern Pork Barbecue

Sauce:
1/3 cup honey
1/3 cup molasses
1 head garlic, broken into cloves, unpeeled
2 tablespoons whole cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
8 dried chiles
2 bay leaves
3 tablespoons tomato paste
1 (48-ounce) can whole tomatoes
1 quart white vinegar
4 cups water
1/4 cup salt
Pork:
2 (3-pound) boneless pork butts
10 hamburger buns

Sauce: Combine honey, molasses, garlic, cumin, coriander,
peppercorns, chiles and bay leaves in a large pot over medium heat.
Cook uncovered for 30 minutes, stirring occasionally, until the
garlic is brown and the mixture is thick and aromatic. Add tomato
paste and tomatoes, and cook for 10 to 15 minutes more, stirring
frequently to break up tomatoes. Add vinegar, water and salt. Sauce
will be thin. Simmer uncovered for 2 to 4 hours, stirring
occasionally.

Reserve half of the sauce to marinate pork. Remove any garlic peel
from remaining sauce and let cool. Puree in blender or food processor
(the sauce will remain thin). Reserve blended sauce for serving.

Pork: Marinate pork in enough sauce to cover entirely. Cover
container and refrigerate for 2 to 3 days, turning the pork in the
marinade daily. Preheat oven to 200 degrees, or prepare grill with a
slow fire (about 200 degrees), arranged so that coals can be
replenished. Place pork on grill or in oven, fat side up. Cover grill
and let cook for about 3 hours, then baste about every 30 minutes
with the reserved marinade. After 4 hours, turn the pork over and
cook for another 2 hours. Remove the pork and let it sit until cool
enough to handle.

Pull the pork apart with your hands, or slice across the grain in
1/2-inch slices. Chop pork coarsely and place in a large bowl. Add
remaining reserved marinade and toss to coat.

To serve, place a generous amount of pulled or sliced pork on a bun
and drizzle some sauce on top. Serve extra warmed sauce on the side.

Makes 10 servings.

Per serving:
fats: 23 grams (32% of calories)
calories: 641
cholesterol: 182 milligrams
carbohydrate: 49 grams
protein: 59 grams
sodium: 3,478 milligrams

FROM NANA'S


[email protected]


Recipe