How to Prepare Wonderfully Easy and Delicious Southern Bar-b-que!
Gail Davis
September 28, 2009
If you´re a fan of southern bar-b-que but find it to be too much work, this recipe will knock your socks off! Perfect for tailgating, a family picnic, or a Fourth of July party, this southern bar-b-que will have your guests begging for the recipe! This recipe will easily make enough to feed a dozen hungry people, and it will be kind to your grocery budget at the same time!
The first thing you need is a crockpot. Yes, that´s right…nothing makes this recipe easier than a crockpot! Purchase the largest Boston butt, also referred to as a pork shoulder roast, that your crockpot can handle. Unwrap the meat and place it in the crockpot with about an inch of water. I usually spray the pot with Pam for easy clean up. Don´t worry about seasoning now as the sauce will season the meat later. Turn your crockpot on low and leave it for 12-15 hours! I often turn mine on and let it cook all night.
When the pork is done, set the roast on a large cutting board. Clean the crockpot and spray it again with Pam. Take two forks and pull the meat apart into long "shreds." If you prefer, cut the meat into smaller pieces once it´s shredded. Pull out and discard any obvious fat as you are shredding the pork. Once the pork is shredded, add it back into the crockpot with the sauce and stir to completely coat. You want to add enough sauce to thoroughly coat the meat, but not so much that it is sitting in liquid.
Sometime prior to the meat being done, prepare your sauce. This is the best part! You can make it ahead of time if you wish and refrigerate it. To prepare this wonderful sauce and make your bar-b-que especially "southern" in nature, cut up two large onions and saute them in a large pot in three tablespoons of canola oil, until soft. Stir in one tablespoon each of paprika, chili powder, and red pepper flakes. Add one-half teaspoon each of ground cumin and cayenne pepper. Cook until fragrant, about two to three minutes.
To the onion mixture, add two 28-ounce cans of whole tomatoes, with juice, three cups of apple cider vinegar, one 14-ounce bottle of ketchup, one-half cup of orange juice, one-fourth cup of brown sugar, one-fourth cup of Country Dijon mustard, and a tablespoon each of salt and pepper.
Cook this mixture for at least thirty to forty minutes, stirring occasionally. It's time for a blender, an immersion blender, or a food processor. I used a blender and pureed the mixture in small batches until finished. Don't forget that hot liquids expand in a blender, so don't fill it up more than half way. Hold the lid on tight as the steam will try to blow it off. Now your sauce is ready and waiting for the meat to cook! Keep the sauce refrigerated. It will be good for several weeks.
In the South, we love cole slaw on our bar-b-que sandwiches. Offer your guests extra sauce and Tabasco sauce. You can make this fabulous southern bar-b-que ahead of time and freeze it if you prefer. It will be just as delicious! Your guests are going to love this, so have the recipe ready to share!
The first thing you need is a crockpot. Yes, that´s right…nothing makes this recipe easier than a crockpot! Purchase the largest Boston butt, also referred to as a pork shoulder roast, that your crockpot can handle. Unwrap the meat and place it in the crockpot with about an inch of water. I usually spray the pot with Pam for easy clean up. Don´t worry about seasoning now as the sauce will season the meat later. Turn your crockpot on low and leave it for 12-15 hours! I often turn mine on and let it cook all night.
When the pork is done, set the roast on a large cutting board. Clean the crockpot and spray it again with Pam. Take two forks and pull the meat apart into long "shreds." If you prefer, cut the meat into smaller pieces once it´s shredded. Pull out and discard any obvious fat as you are shredding the pork. Once the pork is shredded, add it back into the crockpot with the sauce and stir to completely coat. You want to add enough sauce to thoroughly coat the meat, but not so much that it is sitting in liquid.
Sometime prior to the meat being done, prepare your sauce. This is the best part! You can make it ahead of time if you wish and refrigerate it. To prepare this wonderful sauce and make your bar-b-que especially "southern" in nature, cut up two large onions and saute them in a large pot in three tablespoons of canola oil, until soft. Stir in one tablespoon each of paprika, chili powder, and red pepper flakes. Add one-half teaspoon each of ground cumin and cayenne pepper. Cook until fragrant, about two to three minutes.
To the onion mixture, add two 28-ounce cans of whole tomatoes, with juice, three cups of apple cider vinegar, one 14-ounce bottle of ketchup, one-half cup of orange juice, one-fourth cup of brown sugar, one-fourth cup of Country Dijon mustard, and a tablespoon each of salt and pepper.
Cook this mixture for at least thirty to forty minutes, stirring occasionally. It's time for a blender, an immersion blender, or a food processor. I used a blender and pureed the mixture in small batches until finished. Don't forget that hot liquids expand in a blender, so don't fill it up more than half way. Hold the lid on tight as the steam will try to blow it off. Now your sauce is ready and waiting for the meat to cook! Keep the sauce refrigerated. It will be good for several weeks.
In the South, we love cole slaw on our bar-b-que sandwiches. Offer your guests extra sauce and Tabasco sauce. You can make this fabulous southern bar-b-que ahead of time and freeze it if you prefer. It will be just as delicious! Your guests are going to love this, so have the recipe ready to share!
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