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Pulled Pork BBQ
May 26, 2010 - Jill Anderson
As I was thinking about the next recipe to publish it occurred to me that this weekend is the Memorial Day Holiday Weekend. Being from the South (grew up in Knoxville, Tennessee), ANY holiday is a good reason to have barbeque. The smell of barbeque sauce on meat is like Channel No. 5 to a southerner. Any southern girl knows that she can dab a little bit of barbeque sauce behind her ears and land herself a husband!
Before anyone writes a note asking, I did NOT actually meet my husband that way but I would not have been above it had the need arisen. When speaking or writing about barbeque sauce I can't help but remember my parternal grandfather. He would slap barbeque sauce on anything that would stand still long enough for him to do so. He literally used every jar in the spice rack to make his "secret sauce."
I suppose every family has it's own heirloom barbeque recipe as does mine. Depending on what part of the country you hale from, it could be sweet, spicy, zesty, thick or thin, chunky or smooth or screaming hot. Barbeque sauce is after all, a deeply personal thing!
This is the recipe I use for catering events. It is a rather thin sauce which works out well for stirring in shredded meat. The meat in question today is a fresh pork picnic but you can just as readily use chicken or beef. What is different (and easy) about this method is that EVERYTHING goes into one big roaster and it makes it's own sauce as it cooks.
Low and Slow
Personally, I find that using a cut of meat such as a pork picnic works extremely well with this sauce. A moderate oven temperature and long cooking time makes for fork tender meat and a nicely reduced sauce.
The longer, slower cook time is important for developing the sugars as the sauce cooks down. This is especially important should you choose to use beef chuck roast or some other cut that has a lot of connective tissue. I don't suggest using boneless, skinless chicken breast because the cook time is just too long. Skinless chicken thighs on the other hand are fantastic. I use bone-in thighs for extra flavor.
Don't get scared when you see the ingredient list. I know it looks like everything but the kitchen sink but it really does become a delicious well balanced blend of flavors. Did I mention this makes enough to feed half the neighborhood? It freezes well too.
Pulled Pork Barbeque for Sandwiches
These are absolutely terrific topped with Sweet Broccoli Slaw (see previous post). Grill some corn on the cobb and slather it with some chili lime butter and have yourself a PARTY! Invite the neighbors to celbrate the holiday weekend. You'll be the most popular person in the neighborhood!
Today's Food Quote
"I come from a family where gravy is considered a beverage." Author and humorist Erma Bombeck
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diced vegetables go into barbeque sauce