Friday, May 1, 2009

Pork Recipe

In honor of Swine Flu Hysteria, I thought I'd share a delicious pork barbeque recipe that I enjoyed with my family last night. (You do know, don't you, that you don't get H1N1 from eating pork, right? Anyways, its got enough vinegar and a long cook time that no heebeegeebies could survive!) I would like to say that it rivals Pierce's BBQ in Williamsburg for taste, but you'll have to be the judge.

small pork butt, pork roast or country style pork ribs (not spare ribs)
1/4 cup apple cider vinegar

Cook for 4-5 hours on high in crock pot (if frozen - or cook 6-8 hours on low). Remove meat, set aside to cool. Remove drippings, put in bowl for fat to congeal in fridge.
When meat is cool enough to touch, separate meat from fat, bone, etc. and return to crock pot. Pull apart big chunks, but don't have to shred it at this point. Discard fat, add juices to juice in bowl in fridge.

Add to meat in pot:
small can (8oz) tomato sauce
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup molasses
several-to-many dashes Tabasco or Texas Pete (you want to taste the heat as you swallow, but not in every bite)
sprinkling of salt over it all

stir well to mix

turn crock pot to low - cook for at least 2 hours;
when fat in fridge has hardened, discard the fat and pour juices back into pot. Stir. Cook awhile longer to get all those good flavors just right...then enjoy.

Let me know if you made it and what you think!

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