I devised this to be a few weeks. Unlike the East-North
Carolina style pulled pork recipe (which I think of the last year),
which does not include tomatoes or tomato ketchup in the sauce,
This is a traditional style BBQ sauce (which
Tomato ketchup). I love both styles. I love pulled pork with
In this way, because you just roast in the kitchen stove - and the
Provide layers of flavor with the spice rub unless it into a realGrill
Taste.
Ingredients:
1 pork butt roast (about 4 lbs.)
2 tbsp. Rapeseed oil
1 / 4 cup water
10 hamburger buns to 12
For the Rub:
2 tbsp. brown sugar
2 tbsp. Paprika
2 tbsp. Chili powder
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tbsp. coarsely ground black pepper
2 tsp. Garlic powder
2 tsp. Onion powder
1 tsp. Celery seed
1 / 2 tsp. Ground mace
ForSauce:
1.5 cup ketchup
1 / 2 cup chopped green bell pepper
1 / 2 cup chopped yellow onion
1 / 4 cup cider vinegar
2 tbsp. Worcestershire sauce
2 tbsp. Soy sauce
2 tbsp. Mustard
2 tbsp. Butter
1 tbsp. brown sugar
1 tsp. Louisiana Hot Pepper Sauce
Instructions:
In a bowl or container, mix all the rub ingredients together.
Trim excess fat from meat. Rub the steak with a generousAmount
The Rub - make sure to rub into all the nooks and crannies. Cover
remaining rub and keep (for up to approximately 6 weeks) in a cool, dry,
dark place. Should (RUB have enough left for at least another
Roast.) Wrap the meat in a double layer of aluminum foil and
Refrigerate for at least an hour.
Oven rack to center position and heat oven to 325 degrees F. In
a heavy oven-proof pot or pan, heat the vegetable oil on stove
over medium heat. Meatand brown on all sides. Add the 1 / 4
Cup water and cover the meat firmly with either a lid or
Aluminum foil. Place in the oven and bake for about 3 to 3 & 1 / 2 hours,
or be crushed until the meat easily pierce with a fork.
About an hour before the meat is ready, all the ingredients for
The sauce, with the exception of the peppers, onions and butter in a small
Saucepan. Blend well together bring to boil over medium heat,
Reduce heat and let simmer, stirring constantly. In another saucePan,
Melt the butter over low heat and add the peppers and onions.
Saute, stirring constantly, until onions and peppers are soft. Then
paste them into the sauce that is simmering.
Remove meat from the oven, take you and let stand (covered) for 10 minutes.
With a fork, shred the meat into strings. Serve the meat on
Hamburger buns, and top with the sauce. Power of 10 to 12 servings.
Copyright © 2008 Lee Griffith. All rights reserved.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น