|Name:||Virginia BBQ Sauce||Contributor:||Rick McKee|
|Description:||BBQ sauce for tougher cuts of pork||Posted:||1998-09-10|
|Key words:||pork, bbq||Category:||Sauces|
|Ingredients:||1/2 c vinegar
1/2 c brown sugar
1 c chicken stock
3/4 c water
1/4 c catsup (optional) I don't use it
1/2 Tbsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground clove
1/2 tsp cardamon (optional)
1/2 c raisins
Splash of Whiskey and hot sauce (using the universal measurement of "TO TASTE")
Salt and Pepper to Taste... there I go again!
|Preparation:||Heat all the BBQ sauce ingredaments in da pot, pour over da pig, wrap in foil, place in da baking pan and bake at 325-350 deg. F for 45-60 min. (until meat is so tender it falls from de bones.
Save the juices, shred da meat, place meat on a big-ol-slice of bread, spoon some o de sauce over da meat, put anudder slice o bread on top and get messy!
|Notes:||I like to use a big-ol-honkin San Francisco sourdough roll for de bread.
Offered in response to a question by Martin Golding: "Speaking of which, anybody, any suggestions? We have a pound of tenderloin, two pounds of loin, a pound and a half of jowl, and a foreleg, all already cooked and very lightly jerked."