I've made these before, forever making me the world's largest fan of pork shoulder. But last night I upped the ante a bit and made my own barbecue sauce. It was tasty, though not everything that I wanted it to be. The husband liked it, and that always helps.
I love this pork shoulder. It makes a TON but can easily be frozen. Make the pork early in the day, before it gets super hot outside and the thought of turning on the oven makes you want to cry. Then just reheat it in the sauce before supper time!Pulled Pork Sandwiches
from Everyday Food
1 boneless pork shoulder (about 7 pounds)
salt and pepper
1/2 cup water
Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.
How to store: Refrigerate shredded meat in airtight containers, up to 3 days, or freeze in 2- or 3-cup portions, up to 3 months.
adapted from Joy of Cooking
makes 4 cups
1 1/2 cups ketchup
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed brown sugar
2 tbs dry mustard
1/4 cup chili powder, or to taste
1 tbs grated fresh ginger or 1 tsp ground ginger
1/2 tsp garlic powder
2 tbs vegetable oil
Combine all ingredients in a medium saucepan and bring to a simmer over medium heat, stirring often. Simmer for 5 minutes.
Sauce will keep, covered and refrigerated, for up to 2 weeks.