Henry Rifle Forums

A good friend gave us this recipe about 10 years ago and it is the best ever. It quickly became one of our favorite ways to make pork BBQ.

DISCLAIMER : THE FRAGRANCE GIVEN OFF WHILE ITS COOKING WILL DRIVE YOU TO DISTRACTION

PULLED PORK

1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1/2 cup soy sauce
2 cups ketchup
1 tsp garlic powder
1 lg onion, coarsely chopped
2 tbls Worcester sauce
5 lb boneless pork shoulder roast( BUTT), trim fat (alternative for lower fat is to purchase large pork tenderloin like the ones sold at Sam's and slice
off a section that will fit into your crock pot)

Whisk the oil. vinegar, brown sugar, soy sauce,ketchup, garlic, onion and Worcester sauce together in a mixing bowl. Place the roast in a gallon zipper top plastic bag. Pour the marinade into the bag and turn to coat. Refrigerate overnight, turning a few times.

Remove meat and wrap in foil and let it rest for 15 minutes. Let the sauce cool and skim off any fat..... with a tenderloin we shred the pork in the pot and let simmer a while

Using 2 forks, shred the meat. The sauce can be used with the meat or with your favorite BBQ sauce.
Meat can be frozen or kept refrigerated for 5 days.

What temperature and how long do you cook this?

my wife cooks it on High for 8 - 10 hrs .... she test along the way .... once it gets to where she can shred it with a fork, she removes, shreds it removing fat along the way, puts it back in on warm or low until ready to remove and serve

Looks and sounds good!

its easy to fix and is really good

Will pull up this thread on the Wifes' puter so I can print it out. She has a huge recipe file. Thanks Jim.

I would just add a little liquid smoke to the pot.

Ojaileveraction wrote: ↑

Mon Nov 25, 2019 1:26 pm

I would just add a little liquid smoke to the pot.

we do like smoked pork BBQ .... haven't used much liquid smoke, its very strong and I've had trouble to use it without it being overpowering

once again the aroma of this recipe is making me hungry .... many of our newer members may have not seen this recipe .... its a good one and is well worth trying

great as usual ...