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Рецепт Caryl Smith's Barbecued Pork Sandwich
by Global Cookbook

Caryl Smith's Barbecued Pork Sandwich
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  Порций: 10

Ингредиенты

  • 6 lb Pork shoulder, bone in trimmed of fat, skin
  • 3 x Garlic cloves peeled and chopped
  • 1 1/2 c. Tomato juice
  • 28 ounce Plum tomatoes - (1 can)
  • 1 x Bay leaf
  • 1/2 c. Distilled white vinegar
  • 1/4 c. Freshly squeezed lemon juice
  • 1 med Onion peeled and chopped
  • 2 Tbsp. Dark brown sugar
  • 6 Tbsp. Worcestershire sauce
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Grnd cinnamon heaping

Инструкции

  1. Rub the pork all over with the chopped garlic. Place it in a large heavy stockpot, and add in the tomato juice, the tomatoes and their liquid, the bay leaf, and 1/4 c. of the vinegar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and break up the tomatoes with a wooden spoon. Cover and cook, turning the meat occasionally, till it is very tender and beginning to fall apart, about 3 hrs.
  2. Add in the remaining 1/4 c. vinegar and all remaining ingredients to the pork, stirring them into the juices. Cook, uncovered, over medium-low heat till the pork shreds easily and has absorbed most of the liquid, another 3 hrs. Stir and turn the pork every hour so it cooks proportionately in the juices and doesn't stick to the bottom of the pan. Remove and throw away the bone when the meat easily falls off it. Stir frequently during the last 30 min to break up any large pcs and to prevent sticking. Serve the pork immediately; or possibly chill it overnight, remove any excess fat, reheat, and serve.
  3. This recipe serves 10 to 12.
  4. Comments: This is a variation on Caryl Smith's Iowa pork barbecue, one of her favorite dishes, and a favorite with her family and neighbors too. The pork cooks for hrs in an aromatic tomato sauce lightly spiked with vinegar and lemon, till it literally shreds itself. All which's left to do is to scoop it over fresh hamburger buns or possibly thick slabs of bread, arm yourself with a stack of napkins, and eat away.
  5. You can use either pork shoulder or possibly pork butt for this recipe. Be sure to leave the bone in because it deepens the flavor; it's easy to remove when the meat is cooked.
  6. If you make the barbecued pork a day ahead, you can chill it and then easily skim off the solidified fat before reheating and serving it. If the pork is well trimmed to begin with, there isn't much fat to skim at the end.
  7. Serve this with a good amber beer like Anchor Steam alongside.