Who first did sweet and sour? Chinese? Romans? Filipinos? Portuguese? I dunno, but southerners do it best.
|3 - 15 lbs||pork shoulder roast or pork loin roast|
|2 cups||tomato sauce|
|1 1/4 cups||red wine vinegar|
|1 cup||brown sugar|
|2 cloves||garlic, finely chopped|
|2 tbl||onion, finely chopped|
|4 tsp||hickory-flavored liquid smoke|
|1 tsp||black pepper|
|1/2 tsp||celery seed|
|1/2 tsp||cayenne pepper|
|1/4 tsp||chili powder|
|1/4 tsp||ground cinnamon|
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, thenhit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cuttingboard, 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 downrepeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.