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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
7 lb pork shoulder, bone in
1 pint Al's barbecue sauce, recipe follows
Preheat oven to 325. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per lb. Remove from oven and let stand for 1 hour.
Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8 oz chunks and place in large pan.
Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
Barbecue Sauce:
1 gallon apple cider vinegar
1 (28 oz) bottle ketchup
22 oz light brown sugar
1/4 cup garlic powder and salt
1/2 cup crushed red pepper
1 tbsp ground black pepper
1/2 tsp ground cloves
Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.Yield: 5 quarts
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NORTH CAROLINA EASY CHOPPED BARBECUE
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
7 lb pork shoulder, bone in
1 pint Al's barbecue sauce, recipe follows
Preheat oven to 325. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per lb. Remove from oven and let stand for 1 hour.
Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8 oz chunks and place in large pan.
Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
Barbecue Sauce:
1 gallon apple cider vinegar
1 (28 oz) bottle ketchup
22 oz light brown sugar
1/4 cup garlic powder and salt
1/2 cup crushed red pepper
1 tbsp ground black pepper
1/2 tsp ground cloves
Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.Yield: 5 quarts
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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