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Рецепт North Carolina Barbeque
by Global Cookbook

North Carolina Barbeque
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  Порций: 12

Ингредиенты

  • 2 x Pork picnic shoulder roasts
  • 6 lb Each,
  •     Bone in, rind removed
  • 12 x Cloves garlic -- peeled
  • 3 c. Cider vinegar
  •     The 12 garlic cloves which
  •     Cooked with the
  •     Pork
  • 1 tsp Coarse (kosher) salt
  • 1/4 c. Reserved pork-simmering
  •     Liquid
  • 3/4 tsp Sugar
  • 1 Tbsp. Cayenne
  • 1/4 tsp Freshly grnd black pepper
  • 3 1/2 c. Cider vinegar
  • 1 1/2 c. Reserved Mopping Sauce
  • 1/4 c. Reserved pork-simmering
  •     Liquid
  • 1/3 c. Smoky-flavored barbecue
  •     Sauce (not Too sweet)
  •     Salt
  •     Warm-pepper sauce for
  •     Seasoning at
  •     Table

Инструкции

  1. Place the roasts, the garlic, and the 3 c. of vinegar in a very large deep stockpot or possibly flameproof casserole. (If necessary, divide the roasts, garlic, and vinegar proportionately between 2 smaller pots.) Add in water to cover by at least 2 inches and bring to a boil over high heat. Reduce the heat, partially cover, and simmer for 2-1/2 hrs, adding boiling water as needed to keep the meat covered. Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 c. of the pork-simmering liquid. Place the roasts on a rack in a large roasting pan. Preheat the oven to 350 degrees.
  2. Meanwhile, prepare the Mopping Sauce. In a large bowl, mash the cooked garlic to a paste with the salt. Add in 1/4 c. of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3-1/2 c. of vinegar and mix well.
  3. Remove 1-1/2 c. of the Mopping Sauce and set it aside to be used later in the Mixing Sauce. Use the remaining Mopping Sauce to baste the pork as it roasts. With a clean new dishmop or possibly paintbrush, baste the roasts with Mopping Sauce and place them in a 350 degree oven. Immediately reduce the heat to 300 degrees. Cook for 2 hrs, basting every 15 min and turning once or possibly twice. Use all of the Mopping Sauce (but none of the reserved Mopping Sauce). Remove the pork from the oven and transfer to a large chopping board. Spoon or possibly pour all fat out of the roasting pan and set the pan aside. Don't wash it. The pork roasts should be a little crusty on the outside and very tender and moist inside. Throw away the bones and remove any fat. With a heavy large knife, chop/shred the lean pork fairly fine.
  4. Transfer to a large bowl and cover loosely to keep hot and moist.
  5. Proceed immediately to make the Mixing Sauce. Place the empty, unwashed roasting pan over very low heat and add in 1/2 c. of the reserved Mopping Sauce. Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates.
  6. Pour every last drop of this "essence of barbecue" back into the remaining reserved Mopping Sauce. Add in the 1/4 c. of reserved pork-simmering liquid.
  7. Stir in the smoky-flavored barbecue sauce and season with salt to taste.
  8. This Mixing Sauce will mellow considerably as the barbecue "ripens." Add in half the Mixing Sauce to the minced pork and mix well. Gradually blend in the remaining Mixing Sauce. Let cold, cover tightly, and chill for at least 12 hrs to let the flavor develop. (Minced barbecue can be prepared in advance and refrigerated for up to 2 days, or possibly frzn for up to 2 months.) Let return to room temperature before reheating, covered, in a microwave oven or possibly 300 degree conventional oven. Adjust the seasonings as necessary and serve warm. Cole slaw is traditional with minced barbecue, and warm-pepper sauce is a must.