| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Home1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Boneless fresh pork butts; (2 to 3) |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Molasses |
| 1 |
|
Head garlic – separated |
| 2 |
tb |
Cumin seeds |
| 2 |
tb |
Ground coriander |
| 1 |
tb |
Whole black peppercorns |
| 8 |
sm |
Dried chilies |
| 2 |
|
Bay leaves |
| 3 |
tb |
Tomato paste |
| 3 |
|
14.5 oz. can whole peeled tomatoes in |
|
|
; juice |
| 4 |
c |
White vinegar |
| 4 |
c |
Water |
| 1/4 |
c |
Salt |
INSTRUCTIONS
Directions:
Sauce - In a large stock pot, combine honey, molasses, garlic, cumin,
coriander, peppercorns, chilies and bay leaves. Bring to a boil over
medium-low heat. Simmer for 30 minutes. Add the tomato paste,
tomatoes and cook for 15 minutes. Stir in vinegar, water and salt and
simmer uncovered for 2 1/2 hours, stirring occasionally. After
simmering, let cool and puree sauce in a blender. Split the sauce in
half and use one half to marinade the pork. Cover the pork butts with
the sauce and marinate for at least one days, preferably two. Place
pork on rack in a roasting pan and place in a 200 degree oven for
about 3 hours. After 3 hours, begin basting with sauce every 30
minutes. Four hours into cooking, turn the pork over and cook for
another 2 hours. The pork is ready when the internal temperature is
150-160 degrees. Remove pork from oven and let cool. To chop the
pork, slice against the grain and chop into pieces. To shred, pull
apart with fork and fingers. Place the pork in a large bowl and toss
with reserve sauce. Serve with buns and extra sauce.
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Converted by MM_Buster v2.0l.
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