Pork Barbecue

Submitted by Poll_of_the_Purple_

"This one is one of mine. Since aged tummies have trouble with the crushed peppers I now leave them out and have a bottle of hot sauce handy for those with cast iron stomachs. I usually use Kraft's Hickory flavored BBQ sauce. Use your favorite, or homemade."

 

• Ready In: 37hrs
• Ingredients: 7
• Serves: 30

ingredients

• 7 lbs boston butt pork steaks, cut 1 inch thick
• 1⁄8 cup jerked pork seasoning, i use penzey
• 4 bay leaves, whole
• 1 teaspoon salt
• 2 teaspoons crushed red pepper flakes (optional)
• 36 ounces barbecue sauce, divided
• 1 1⁄2 cups cider vinegar

directions

1. Crock Pot Method.
2. Remove any large portions of fat that you can get to.
3. Mix all the spices together.
4. Coat all pieces of the pork butt with spice mixture and place in crock pot.
5. Pour half of the barbecue sauce and the vinegar over all.
6. Cook on low 8 to 10 hours or overnight on low.
7. Remove meat from crock pot and drain well.
8. Set aside to cool.
9. Transfer liquid to another container and chill to solidify fat.
10. Then remove fat.
11. Over high heat reduce liquid by 2/3.
12. When cool enough to handle, remove meat from bones and pull it apart into shreds.
13. Return meat and reduced liquid to crock pot.
14. If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
15. If most will be packaged and frozen for later use omit the second bottle of sauce.
16. The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
17. Cook on low for a couple more hours.
18. Pressure Cooker Method.
19. Remove any large portions of fat that you can get to.
20. Mix all the spices together.
21. Coat all pieces of the pork butt with spice mixture.
22. and place in a stainless steel or Teflon lined pressure cooker. NOT an ALUMINUM one.
23. Pour half of the barbecue sauce and the vinegar over all.
24. Bring up to 15 psi (or high) over high heat.
25. Reduce heat to low and cook for 1 hour and 30 minutes.
26. Either let pressure drop on its own or use quick release method.
27. Remove meat from cooker and drain well.
28. Set aside to cool.
29. Transfer liquid to another container and chill to solidify fat.
30. Then remove fat.
31. Over high heat reduce liquid by 2/3.
32. When cool enough to handle, remove meat from bones and pull it apart into shreds.
33. Return meat and reduced liquid to cooker.
34. If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
35. If most will be packaged and frozen for later use omit the second bottle of sauce.
36. The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
37. Simmer for 30 minutes or so.