Prep 1 hr
Cook 12 hrs
This is a guilty pleasure through and through. Served on fresh potato buns and a little extra sauce on the side....man oh man!
- 10 lbs pork shoulder, thawed
- fresh minced garlic, as many cloves as you like
- 1 large onion, chopped
- 10 1⁄2 ounces chicken broth
- 10 1⁄2 ounces woody's cook in barbecue sauce
- 8 ounces tomato sauce, might need 2 cans
- 1⁄4 cup honey
- 2 cups brown sugar
- 1 teaspoon cayenne pepper
- 1 -2 tablespoon cider vinegar
- 2 tablespoons spices, that you like
- First of all, this is not a 3/4 cup of this and a teaspoon of that kind of recipe. You are going to have to work at this a couple of times to get it the way you like it. I guessed on every measurement you see in this recipe.
- In a large stock pot, combine your onion, chicken brother, a little salt, some pepper and as much garlic as looks right. Place your whole pork shoulder in the pot. The pot has to be large enough to allow you to get a lid on it after the pork shoulder is inches.
- Place this on the stove top on the lowest possible setting and leave it alone until tomorrow - approximately 12 hours. The liquid does not need to come all the way up the pork shoulder.
- In the mean time, mix the Woody's with the tomato sauce; add the brown sugar, cayenne pepper, and put a good 1/4 cup of honey. Add the vinegar 1 tea spoon at a time and taste.
- Too much vinegar and you are starting over by adding a little more of everything else. Mix well before tasting.
- The result you are looking for is a sweet sauce with a bite at the back of your tongue toward the end.
- Put the sauce in the refrigerator and keep your fingers out of it.
- Sometimes I make two batches to make sure I am going to get enough in the meat and have a little left over for the side. I don't double the recipe - I make two separate batches. Easier to handle.
- Tomorrow, the pork will be ready to shred. When you can pull good sized pieces of pork off with a fork, it is done.
- (you can use the pot liquor to cook rice instead of using water, if you really want to make use of all that fat-infused liquid. It has a lot of flavor, but is waist-costly.).
- Place the pork shoulder in the roasting pan and shred it into large chunks and let it cool.
- When you are able to comfortably handle the pork, pull it apart into pieces you think your guests can handle on a bun. I have young eaters, so we shred it a bit more than some might.
- Pull out as much of the fat as possible and the couple of large bones. Small pieces of fat in the meat won't hurt anything - your call.
- Mix in your sauce until it looks right, then add a little more. You can serve this reheated or at room temperature. I always serve this BBQ on potato buns. It is just a sandwich otherwise.