BBQ Pork

By Mark Lawrence

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

3 - 15 lbspork shoulder roast or pork loin roast
2 cups ketchup
2 cups tomato sauce
1 1/4 cups red wine vinegar
1 cup brown sugar
1/2 cup molasses
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

  1. Place pork in a covered roasting pan with 1/3 cup water. Cook in oven at 300 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, 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.