INGREDIENTS

INSTRUCTIONS

From: stefant@ix.netcom.com (Eric Trimboli)
Subject: Wow ! Look its southern BBQ fans... without a Net !!! Aieeeeeeeee
!! Date: 21 Jun 1995 16:19:36 GMT
To: stefant@ix.netcom.com From: auwen@flare.convex.com (John David Auwen)
Subject: Southern Pork BBQ
This may come close to what you're looking for.  It is oven-cooked
"barbeque" (although purists such as myself believe it should be done on a
pit using pure hickory, many people don't have the equipment to do it
properly).
Preheat the oven to 325 degrees F.  Put the meat on a rack in a roasting
pan, fat side up, and pour the liquid smoke around it. Seal the pan with
foil and place it in the oven. Roast for 4 hours, or until it is very
tender, turning once. Uncover the meat for the last 30 minutes to brown.
[The "authentic" way to do the above step is to smoke the meat in a large,
wood-burning pit using pure hickory.  If you do it this way you would, of
course, leave out the liquid smoke.]
Remove the meat from the oven and let it cool.  Wrap it in plastic and
refrigerate.  Pour the pan juices and fat into a glass jar or bowl, cover,
and refrigerate.
The next day, remove the meat from the refrigerator and remove any extra
fat.  Pull the meat apart into small shreds.
Remove the hardened fat from the pan juices.  In a large pot, melt 3
tablespoons of the hardened fat over medium heat, add the onions and saute
until tender.  Add all of the remaining ingredients and 1 cup of the pan
juices.  Stir well and simmer for 20 minutes over low heat.
Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1
hour, stirring frequently.  Add more pan juices, or water, if necessary, to
keep the meat moist.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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