"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Barbecued Pulled Pork Recipe

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This recipe for Barbecued Pulled Pork, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Donaldson
Added: Monday, August 18, 2008


cup brown sugar (lightly packed)
tsp cayenne pepper
1 Tbl salt
1 Tbl pepper
3 pounds boneless pork shoulder (cut into 4 pieces)
1 cups cider vinegar
4 cloves garlic (minced)
cup water
Barbecue sauce of choice

In small bowl, combine sugar, cayenne pepper, salt and pepper. Place pork in large heavy bottomed pan and rub with spice mixture.

In medium bowl, combine vinegar, garlic and cup water; pour over pork. Cover pot and place in oven on lower rack. Bake at 350 until pork is very tender and separates easily, about 2 to 2 hours.

Transfer pork to working surface, reserving all pan juices. Shred pork with fork. Transfer pork to large bowl and toss with pan juices just to moisten. Add barbecue sauce to taste.

Makes 8 sandwiches




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