Allison's Winter BBQ Pork
- Ready In:
- 12hrs
- Ingredients:
- 10
- Yields:
-
12-16 sandwiches
ingredients
- 1 (3 -4 lb) pork shoulder or (3 -4 lb) fresh ham
- 2 tablespoons salt
- 2 tablespoons liquid smoke (optional)
- 2 cups ketchup
- 1 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1 teaspoon Tabasco sauce
- 1 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄2 cup water
directions
- Place the pork in a dutch oven.
- Fill the pot with enough water to cover the pork.
- Add 2 Tablespoons salt and liquid smoke.
- Bring to a boil.
- Reduce heat and simmer over low heat for 4-6 hours or until meat is extremely tender.
- Remove meat from pan and cool.
- Discard cooking water.
- When pork has cooled enough to touch, remove and discard bones and fat.
- Place cleaned meat pieces in a bowl.
- Shred meat with two forks by pulling in opposite directions, set aside.
- For BBQ sauce, combine ketchup, garlic powder, pepper, Tabasco sauce, onion powder and salt in a bowl.
- Mix sauce into pork.
- Cover and refrigerate until day you want to serve pork.
-
Stovetop method:
- Return pork to clean dutch oven.
- Add 1/2 cup water.
- Cook covered over low heat for 4-5 hours.
- Stir occasionally and add additional water if becomes dry.
-
Crockpot method:
- Place pork in crockpot.
- Add 1/2 cup water.
- Cook on low for 6-8 hours.
- Serve hot on sandwich buns with your favorite bottled sauce.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.