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BBQ Pork
by Mark Lawrence

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Ant Killer

I recommend FireFox

Who first did sweet and sour? Chinese? Romans? Filipinos? Portuguese? I dunno, but southerners do it best.

Ingredients
3 - 15 lbspork shoulder roast or pork loin roast
2 cups ketchup
2 cups tomato sauce
1 1/4 cupsbrown sugar
1 1/4 cups red wine vinegar
1/2 cupmolasses
2 tbl butter
2 clovesgarlic, finely chopped
2 tbl onion, finely chopped
4 tsp hickory-flavored liquid smoke
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp celery seed
1/2 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp ground cinnamon


Directions
  1. Place pork in a covered roasting pan with 1/3 cup water. Cook in oven at 350 degrees for seven hours.

  2. Remove pork from oven, let cool covered for an hour.

  3. Place remaining ingredients in sauce pan.

  4. Simmer over low heat for 20 minutes.

  5. Brush BBQ sauce on pork just before serving, also serve BBQ sauce on side.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Sunday, 12-Feb-2017 19:00:47 CST