Ingredients: |
Ingredients: MEAT
1 bone-in pork shoulder (6 lbs) or venison
2 TBS red pepper flakes
1 TBS salt
1 TBS black pepper
1 cup water
1 cup cider vinegar
4 yellow onions, thinly sliced
1 green pepper, seeded and finely chopped
1 TBS mustard seed
SAUCE
1/2 cup unsalted butter (1 stick)
3 yellow onions, chopped
3 garlic cloves, chopped
1 28-oz can crushed tomatoes
2 TBS tomato paste
1 cup peach preserves
1/2 cup rum or bourbon
1 heaping TBS grainy mustard
1/2 cup honey
1/3 cup packed brown sugar
1 cup cider vinegar
2 TBS Worcestershire
1 TBS Tabasco
salt and pepper to taste
1 TBS fresh rosemary, chopped (4 sprigs)
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Directions: |
Directions:Meat
Preheat oven to 300 degrees. Place pork shoulder in baking pan and rub with red pepper flakes, black pepper, salt and mustard seed. Pour water and vinegar into pan and scatter onions and peppers over and around the meat. Cover tightly with foil and roast for 8-hours until it is 180 degrees in the center. Remove and let cool. Shred pork with a fork. Remove excess fat. Put pork in a large bowl or pan and put vegetables in with the pork. Keep the liquid for later if needed to add to the sauce.
Sauce
Over medium heat, melt the butter and add the onion and garlic. Saute until soft (add a pinch of sugar). Add tomatoes, tomato paste, peach preserve, mustard, rum, honey, brown sugar, vinegar, worcestershire, Tabasco, salt, and pepper. Bring to a boil and then reduce to low. Simmer for 2 hours until thick. Stir in rosemary for 10 - minutes. Mix 1/2 the sauce (or more) until preferred texture. Serve with pickles, coleslaw and buns. |
This recipe for Tori's homemade BBQ sauce is from