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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: nitecrew@milton.u.washington.edu (Peter Sarrett)
Date: Fri, 27 Sep 1991 02:46:23 GMT
Subject: MEAT: Pulled Pork (or beef) Barbecue
Summary: orig. subject: Pulled Pork BBQ
Archive-Name: recipes/meat/pulled-bbq
Keywords: recipe meat pulled bbq
Followup-To: rec.food.cooking
Organization: University of Washington, Seattle
Approved: aem@mthvax.cs.miami.edu
Pulled Pork (or beef) Barbecue
------------------------------
Dry rub (optional)
1 Tb sugar Sauce
1 Tb salt 2 cups chopped onions
1 Tb brown sugar 1/4 cup cider vinegar
1 Tb ground cumin 1/4 cup dark brown sugar, packed
1 Tb chili powder 2 Tb spicy brown mustard
1 Tb freshly cracked black pepper 1 Tb dark molasses
1/2 Tb cayenne pepper 1/4 tsp cayenne pepper
2 Tb paprika 1/4 tsp liquid hot pepper sauce
Meat 3 Tb Worchestershire sauce
4 lbs pork shoulder, pork butt 1 cup ketchup
roast, beef brisket or beef 1/2 cup chili sauce (ketchup type)
chuck roast 1/2 lemon, sliced
1 3.5 oz bottle liquid smoke 1 Tb salt
1/4 tsp black pepper
Combine dry rub ingredients in bowl. Rub meat with mixture, coating
all surfaces. Preheat oven to 325F. Put meat on a rack in a roasting
pan, fat side up, and pour the liquid smoke around it. Seal pan with
foil and place in oven. Roast for 4 hours or until very tender,
turning once. Uncover meat for the last 30 minutes to brown. Remove
meat from the oven and let it cool. Wrap it in plastic and
refrigerate. Pour the pan juices and fat into a glass jar or bowl,
cover and refrigerate.
The next day, remove meat from fridge and trim away any extra fat.
Pull meat into small shreds. Remove hardened fat from pan juices. In
a large pot, melt 3 Tb of the hardened fat over medium heat, add the
onions and saute until tender. Add all the remaining ingredients and 1
cup of the pan juices. Stir well and simmer for 20 minutes over low heat.
Add the "pulled" meat to the sauce and simmer very slowly, uncovered,
for 1 hour, stirring frequently. Add more pan juices, or water, if
necessary, to keep the meat moist.
Serves 8-10.
Peter Sarrett
nitecrew@u.washington.edu