Mountain Mama's Pork Barbecues
Source of Recipe
the web
Recipe Introduction
I marinate the meat for at least a day; two is better. You can roast the pork in the oven or on the grill.
List of Ingredients
1 recipe Mountain Mama's Barbecue Sauce, cooled (recipe below)
2 boneless fresh pork butts (3 lb. each), untrimmed
White hamburger buns for servingRecipe
One or two days before the barbecue, put the pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in enough sauce to cover the meat, cover the container, and refrigerate for at least a day, preferably two. Reserve the rest of the sauce for basting and dressing the meat. Halfway through the marinating process, turn the pork in the sauce.
If you're using a charcoal grill, start a slow fire; you should be able to hold your hand just a few inches above the grate for 10 seconds without becoming uncomfortably hot. If you're using a gas grill, oven, or smoker, heat it to 200 degrees F.
Put the marinated pork butts fat side up on the grill or smoker and close the lid. (For the oven, put the pork on a rack in a roasting pan.) Leave the pork alone for about 3 hours, then begin basting with sauce every 30 min. Four hours into cooking, turn the pork over and continue cooking for another 2 hours. The pork is ready when the internal temperature reads between 150 and 160 degrees F. This should take about 2 hours per pound. Take the pork off the heat and let it sit until cool enough to handle.
Chop and shred the pork. You can slice the pork or pull it apart with your fingers. For slicing, cut the pork across the grain in 1/2-inch slices. For pulling, start pulling at the meat with a fork, then attack it with your fingers; the pork will come apart in large chunks. Pick out any un rendered fat.
TO SERVE: With a large, heavy knife, roughly chop the pork coarse. Put the chopped pork in a large bowl and begin tossing in some of the reserved sauce; the amount is a matter of taste. Serve the pork warm with more sauce on the side.
Yields 2 1/2 pounds of barbecue; serves ten
Mountain Mama's Barbecue Sauce
This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar.
1/3 cup honey
1/3 cup molasses
1 head garlic, broken into unpeeled cloves
2 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
8 small dried chiles
2 baby leaves
3 tablespoons tomato paste
3 cans (16 oz. each) whole peeled tomatoes, with juice
1 quart distilled white vinegar
4 cups water
1/4 cup salt
Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot over medium-low heat. Cook for 30 min., stirring occasionally. The garlic will darken, and the mixture will be very thick and fragrant. Add the tomato paste and tomatoes and cook for 15 min., stirring frequently to break up tomatoes. Stir in the vinegar, water, and salt. The sauce should be thin. Simmer the sauce, uncovered, for at least 2 hours and as long as 4 hours, stirring occasionally.
Set aside half the sauce (or more, if necessary) for marinating the pork. Let the remaining sauce cool; fish out any large pieces of garlic peel. Puree the sauce in a blender or food processor; some spices will still remain whole. The sauce should be rather watery and look similar to a brothy tomato soup.
Yields about 12 cups.
Enough for 96 servings of 2 TBS.
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