Caryl Smith's Barbecued Pork Sandwich Recipe - Cooking Index
Caryl Smith's Barbecued Pork Sandwich Recipe - Cooking Index
This is a variation on Caryl Smith's Iowa pork barbecue, one of her favorite dishes, and a favorite with her family and neighbors too. The pork cooks for hours in an aromatic tomato sauce lightly spiked with vinegar and lemon, until it literally shreds itself. All that's left to do is to scoop it over fresh hamburger buns or thick slabs of bread, arm yourself with a stack of napkins, and eat away. You can use either pork shoulder or pork butt for this recipe. Be sure to leave the bone in because it deepens the flavor; it's easy to remove when the meat is cooked. If you make the barbecued pork a day ahead, you can refrigerate it and then easily skim off the solidified fat before reheating and serving it. If the pork is well trimmed to begin with, there isn't much fat to skim at the end. Serve this with a good amber beer like Anchor Steam alongside.
Type: Pork| 6 lbs | 2724g / 96oz | Pork shoulder, bone in - trimmed of fat, skin |
| 3 | Garlic cloves - peeled and minced | |
| 1 1/2 cups | 355ml | Tomato juice |
| 28 oz | 795g | Plum tomatoes - (1 can) |
| 1 | Bay leaf | |
| 1/2 cup | 118ml | Distilled white vinegar |
| 1/4 cup | 59ml | Freshly squeezed lemon juice |
| 1 cup | 62g / 2.2oz | Onion - peeled and minced (medium) |
| 2 tablespoons | 30ml | Dark brown sugar |
| 6 tablespoons | 90ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Ground cinnamon - heaping |
Rub the pork all over with the minced garlic. Place it in a large heavy stockpot, and add the tomato juice, the tomatoes and their liquid, the bay leaf, and 1/4 cup of the vinegar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and break up the tomatoes with a wooden spoon. Cover and cook, turning the meat occasionally, until it is very tender and beginning to fall apart, about 3 hours.
Add the remaining 1/4 cup vinegar and all other ingredients to the pork, stirring them into the juices. Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another 3 hours. Stir and turn the pork every hour so it cooks evenly in the juices and doesn't stick to the bottom of the pan. Remove and discard the bone when the meat easily falls off it. Stir frequently during the last 30 minutes to break up any large pieces and to prevent sticking. Serve the pork immediately; or refrigerate it overnight, remove any excess fat, reheat, and serve. This recipe serves 10 to 12.
Source:
FARMHOUSE COOKBOOK by Susan Herrmann Loomis (c) 1991 - Workman Publishing, New York - 516 pages - $14.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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