Barbecued Pork Shoulders Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Barbecue Sauce:
1 1/2 lbs butter
3 32 oz bottles catsup
7 cups vinegar
1 1/2 tablespoons tabasco
2 10 oz bottles Worcestershire sauce
8 tablespoons salt
freshly ground pepper
2 whole onios, quartered
3 lemons, halved and squeezed (put all in sauce)
1 1/4 teaspoon garlic salt
Smoky Basting Sauce
1 cup vinegar
1/2 cup salad oil
1/2 cup liquid smoke
2 tablespoons grated lemon peel
1/4 cup lemon juice
1 tablespoon light brown sugar
2 Bay leaves
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Directions: |
Directions:Salt and pepper fresh picnic pork shoulders and wrap in aluminum foil. Place fat saide up in a roasting pan and either cook all night at 300º or at 375º for about 5 hours depending on size. Bake until the meat is so done it falls off the bone. Pour off liquid fat and let it congeal in the refrigerator. Remove solidified fat and discard. When meat is cool enought to handle, remove all possible fat and bones. Pull the lean meat into pieces and put them in a clean pan. Melt congealed fat and pour over the meat which will keep it moist. The meat is now ready to smoke on an open grill.
Make a tray the size of the grill surface out of 2 layers of heady duty foil. Use a low burning charcoal fire on which hickory chips soaked in water are placed. Close top of grill and smoke for about 45 minutes, stirring meat around and basting with sauce occasionally.
See variation below:
Smokey Basting Sauce: Combine all ingredients and bring to a boil. Makes 2 cups.
Barbecue Sauce: Combine ingredients and simmer for about 30 minutes. This much sauce will baste about 50 pounds of meat. Any left over can be combined with bottled barbecue sauce and put on buns.
Variation: Instead of smoking the meat on a grill, the smoky basting sauce may be used on the meat while it is cooking. Just pour about 1/2 cup per pork shoulder. |
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Personal
Notes: |
Personal
Notes: Plan on 2-3 people per pound of cooked barbecue, remembering that about half the weight of the pork is lost in bone and fat. The left-overs freeze well. Even the smoking can be done ahead and the barbecue warmed up at serving time.
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