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Shredded pork barbecue

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Ingredients/Components

brown sugar - 1/4 c
water - 2 c
dry mustard - 2 tsp
catsup - 2 c
pickle juice - 1/4 c
Worcestershire - 1/4 c
fresh pork - 4 lb
whole pickling spice
pork stock

How to make shredded pork barbecue:

Sauce:2 tsp. whole pickling spice1 1/4 c. pork stock1/4 c. brown sugar2 tsp. dry mustard2 c. catsup2 c. water1/4 c. Worcestershire1/4 c. pickle juice In large kettle or crock-pot, simmer pork in a small amount of water until tender and coming easily off the bone. Cool. Save 1 1/4 cup of pork stock that is left in pan, for sauce. Remove fat from stock. Remove all fat and bone from pork meat, shredding it with your hands as you work with it. Place whole spice in tea ball or cheesecloth. Add to rest of ingredients except the meat. Boil well for 30 minutes. Add shredded pork to the sauce. Serve on buns. Freezes well. Sauce can be doubled and half of it frozen for future use.

In memory of my father, Roscoe Dickover.

Recipe categories: Lunch/snacks, Sandwich, Pork loins.

Rating:

3.9

Average rating: 3.9, total votes: 9

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