![[WetLeather]](/images/smallwet2.gif)
| 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 |
| ID: | 421 | Updated: | 2006-04-11 21:14:10 |
| 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." |
||
| Equipment: | |||