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BBQ Pork Sandwiches with Ooo-Eee! Sauce Recipe

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This recipe for BBQ Pork Sandwiches with Ooo-Eee! Sauce is from The Campbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 ½ to 3 pound) pork butt roast
1 tablespoon finely ground dried orange peel
1 ½ tablespoons freshly ground black pepper
1 ½ teaspoons ancho chile powder, or Spanish Pimeton or chipotle chile powder or a smoky flavor if using an oven
¼ cup kosher salt
3 tablespoons sugar
1 ½ teaspoons hot paprika
Sauce
½ cup BBQ sauce--see Miscellaneous
1 cup cider vinegar
¼ cup apple cider
¼ cup sugar
¾ cup water
Directions:
Directions:
Cut the pork into 3 or 4 manageable pieces, trimming off most of the fat and any tissue (you need to leave some fat to keep the meat most throughout its long, slow smoke). Combine the orange peel, black pepper, chile powder, salt, sugar, and paprika and mix thoroughly. Liberally coat all the surfaces of the pork with the spice mix, rubbing it in well. Cover and refrigerate for at least 4 hours and up to 24 hours.

To make the sauce, combine all the ingredients in a bowl, stirring well to dissolve the sugar. No cooking required.

Smoke the pork until it is tender enough to pull apart into tasty shreds. The longer and slower you go, the better the meat. When we used a home-style water smoker and placed the meat on the bottom, it took 6 hours, but it was a cold, windy day. Another time we tried it on a hot, sunny day and it took 5 hours, so try to keep the smoker out of the wind. The meat should be crispy on the outside and soft within. Shred the meat as soon as you can handle it, picking out the big pieces of that that didn’t’ render out in the smoking process.

Or, roast the meat on a rack over water at about 225 degrees for 5 to 7 hours, or even overnight.

When you are ready to serve, heat the sauce in a large skillet over high heat until slightly thickened, toss in the pork, and stir to coat the meat with the sauce and heat it through.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We had this on the menu at your kitchen.

 

 

 

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