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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. boneless pork shoulder, trimmed and tied
salt and pepper
1 T. vegetable oil
2 c. strong black tea
1 c. ketchup
1/4 c. cider vinegar
2 T. Worcestershire sauce
2 T. liquid smoke flavoring
1/4 c. bourbon
1/2 brown sugar, packed
1 T. dry mustard
1 tsp. garlic powder
1/2 tsp red pepper flakes, crushed
8 Kaiser rolls, split and buttered
Pat roast dry with paper towels; season with salt and pepper.
In Dutch oven, heat oil over high to shimmering.
Add roast and cook until browned on all sides, about 15 minutes.
Transfer roast to plate; discard drippings from pot.
Combine tea, ketchup, vinegar, Worcestershire sauce, liquid smoke, bourbon, brown sugar, mustard, garlic powder and pepper flakes in Dutch oven, stirring well.
Add roast and heat to boiling over high.
Reduce heat, cover and simmer for 2 hours 30 minutes, turning roast every 30 minutes.
Transfer roast to plate to cool.
Boil sauce in pot until reduced and thickened, about 5 minutes.
Reserve 1 cup of sauce for table.
When roast is cool enough to handle, separate meat into chunks, removing as much fat as possible.
With hands or fork, shred meat into bite-sized pieces.
Return meat to sauce in Dutch oven, stirring well; heat through.
Serve on Kaiser rolls with extra sauce on side for dipping.
*Best served with creamy coleslaw and hot buttered sweet corn (or corn on the cob).
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BARBECUED - PULLED PORK
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. boneless pork shoulder, trimmed and tied
salt and pepper
1 T. vegetable oil
2 c. strong black tea
1 c. ketchup
1/4 c. cider vinegar
2 T. Worcestershire sauce
2 T. liquid smoke flavoring
1/4 c. bourbon
1/2 brown sugar, packed
1 T. dry mustard
1 tsp. garlic powder
1/2 tsp red pepper flakes, crushed
8 Kaiser rolls, split and buttered
Pat roast dry with paper towels; season with salt and pepper.
In Dutch oven, heat oil over high to shimmering.
Add roast and cook until browned on all sides, about 15 minutes.
Transfer roast to plate; discard drippings from pot.
Combine tea, ketchup, vinegar, Worcestershire sauce, liquid smoke, bourbon, brown sugar, mustard, garlic powder and pepper flakes in Dutch oven, stirring well.
Add roast and heat to boiling over high.
Reduce heat, cover and simmer for 2 hours 30 minutes, turning roast every 30 minutes.
Transfer roast to plate to cool.
Boil sauce in pot until reduced and thickened, about 5 minutes.
Reserve 1 cup of sauce for table.
When roast is cool enough to handle, separate meat into chunks, removing as much fat as possible.
With hands or fork, shred meat into bite-sized pieces.
Return meat to sauce in Dutch oven, stirring well; heat through.
Serve on Kaiser rolls with extra sauce on side for dipping.
*Best served with creamy coleslaw and hot buttered sweet corn (or corn on the cob).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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