Mike’s BBQ sauce and Pulled Pork.
This recipe originated with Vicky’s Mother and messed with by me. It is written more as a list of ingredients and general directions rather than a step by step recipe. Be confident, be bold!
Proposed ingredients:
1 qt ketchup (I prefer Heinz)
¼ cup yellow mustard
¼ cup poupon mustard
¼ cup vinegar
1/4 to 1/3 cup molasses (more to taste) (or substitute brown sugar)
1 cup Amista syrah
1 cup orange juice (more or less to taste, or use some lemon juice)
2 tbls chipolte powder (or canned chipolte peppers)
(chile powder can be substituted for a milder result)
2 tbls smoked Spanish paprika (or 1/2 teas liquid smoke – to taste)
2-3 tbls Worcestershire sauce
1 sliced lemon, ¼” slices, seeds removed
1 tbls ground cumin
1 tbls ground black pepper
Combine ingredients in a large pot and gently simmer loosly covered until lemon slices soften and nearly disappear and the sauce thickens to your taste, about an hour or more. A heat diffuser under the pot can help reduce the caramelization on the bottom of the pot. Stir to prevent scorching. (Add any de-fatted meat juices, if available).
Pulled Pork
Rub all sides of a bone in pork shoulder with a spice rub – pepper, red pepper, cumin, powdered garlic – whatever.. Roast skin side up (fatty side) in a 275 degree oven for 10 – 12 hours on a broiler pan (spray with Pam for easier cleanup) or a disposable aluminum roaster. At the end of roasting, remove from oven and cool for ½ hour and lift meat from the bone. Separate meat juices from fat and add juice to BBQ sauce. Pull pork with 2 forks and lightly dress with BBQ sauce. (Meat can be held for a couple of days in a cold refrigerator and reheated with sauce.)
