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BBQ Chicken (or pork)




Source of Recipe


Sharon, NH


Recipe Introduction


As requested, here's my recipe I've been working on for a couple of years.
Originally, it started as an all-day crockpot chicken recipe, shredding the
chicken and making tostadas, burritos, wraps, etc. Then I discovered how
lovely pork tenderloins worked in this sauce, again with the end goal of
making Mexican-style tostadas, burritos, etc. It also makes for a great
roll-up when used with my sweet potato lefse (Northwegian Tortilla).


1 14.5 oz can tomato sauce

1 14.5 oz can diced tomato (of course, use fresh if you have it available!)

1/4 cup cider vinegar
1/4-cup molasses

2 tablespoons brown sugar (Muscovado)
2-4 T chili powder, depending on your preference

1/2 ounce unsweetened chocolate, grated

½ - 1 ½ -tsp tobassco, depending on your preference

1/2 tsp salt

1 tsp ginger powder

1 tsp allspice

1 garlic clove, minced
1/2-1 tsp ground cloves (I use ½ tsp because I don't like strong clove)

1 tsp cinnamon

1-1/2 teaspoons cumin seeds (I use 1 tsp ground cumin when I don't have
seeds)
1 teaspoon ground coriander



2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green
chiles, drained



Place everything in the crockpot. I've found this to be enough sauce for 2
pork roasts, 4-5 pounds total weight or 1 good sized chicken (whatever fits
in your crockpot) cut into pieces.



Cook on low for 8-10 hours. Shred. Serve on a tostada with a pile of
shredded lettuce, sour cream, guacamole - you know how to do it. ;)