Katherine Leonard's Southern BBQ

Southern Barbeque

4 lbs. Boston butt roast, fleshed (fat cut off). This is also called a pork shoulder *

Five cloves garlic

2 med. Onions

Sauce:

¼ cup oil

1 cup vinegar (I use white or apple cider)

¼ cup water

½ tsp. dry mustard

¼ cup minced onion (fresh is best. I cut the onion small and then use a chopper to get very minced)

3 Tablespoons Worcestershire sauce

2/3 cup ketchup

1 Tablespoon lemon juice

½ cup sugar

4 cloves minced garlic

3 Tablespoons Tabasco sauce.

After fleshing the roast, place in a crock-pot with sliced onion, garlic and some salt and pepper. You can rub the garlic into the meat first and brown it on the stove in a pan, but I never do because it is too much work.

Combine ingredients for sauce, pour ¼ over the meat in the crock-pot. Cook meat on low for eight hours. Take meat out of crock-pot and let cool. Meat will be falling apart. When cool shred and remove remaining fat. It’s a bit tedious. Pour remaining sauce over meat and warm in a pan or clean crock-pot. Serve on buns with coleslaw ** and Tabasco.

*I have not tried it, but the next time I make this I think I will use a pork tenderloin. There is no fat to deal with. It may not cook as tender or shred as well, but I think I will try it. It may be a lot easier.

** For the coleslaw, I use a couple of bags of shredded cabbage from the store. I add a little bit if mayo, apple cider vinegar and a tiny bit of Dijon mustard and sugar. I try to leave it with a bit of crunch. I’m guessing about a ½ cup mayo, 1/3 cup vinegar and a Tablespoon of mustard and sugar.

I also like to double the sauce using two mason jars (it won’t double into one). The extra sauce gives it a little more zing.

Progressive Dinner Sassy Sauce

Susan’s Sassy Sauce (Good on Pork and Salmon)

Ingredients:

Champagne vinegar (White wine vinegar is cheaper and works also)

Soy Sauce

Red Chili Flakes

Garlic

Minced Onion

Brown Sugar

Tomato Paste

Salt

Butter (one stick)

Combine in saucepan

½ Cup Champagne vinegar (White wine vinegar is cheaper and works also)

½ Cup Soy Sauce

1 tsp. red chili flakes

1 TBS garlic

2 TBS minced onion

Simmer and reduce 50 percent. Watch that it doesn’t boil over. It will. You can bring this to a boil first to get it going. It takes about 45 minutes. Maybe a little more, maybe a little less.

Add to reduced sauce:

½ Cup Soy Sauce

2 Cups brown sugar

2 TBS tomato paste

½ tsp salt

Simmer 3 to 5 minutes. Take off heat. Whisk in 1 stick of butter cut in pieces. 

Progressive Dinner Pork Loin from allrecipes.com, served with Sassy Sauce

Pork Roast With The World's Best Pork Loin Rub

Rated: Submitted By: National Pork Board Photo By: branchan Servings: 8

"Rubs are mixtures of spices that act like a dry marinade. The can be applied 10 to 20 minutes before cooking or longer to intensify the flavor. This rub also works well on chops or tenderloin. Serve with roasted potatoes and steamed vegetable medley."

INGREDIENTS:

2 1/2 pounds boneless pork loin roast 1 1/4 cups brown sugar 2/3 cup sugar 3 tablespoons coarsely ground black pepper 2 tablespoons kosher salt 2 teaspoons ground ginger 4 1/2 teaspoons garlic powder

4 1/2 teaspoons onion salt 1 tablespoon dry mustard 1 1/2 teaspoons crushed red pepper (cayenne) 1 1/2 teaspoons ground red pepper (cayenne) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 3/4 teaspoon dried thyme, crushed

DIRECTIONS:

1.

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.