Southern Pork BBQ

Ingredients

Two 10 lb pork shoulders, with bone
Hickory chips and charcoal for grilling, in a 50:50 ratio
16 soft hamburger buns, split
Cole Slaw
2 bottles Sable & Rosenfeld Tipsy BBQ Sauce

Preparation

Wrap the pork shoulders in aluminum foil and place in a large heavy roasting pan. Roast the pork shoulders for 20 minutes at 500 degrees F, and then reduce the heat to 250 degrees F, and cook for an additional 5 hours, turning them every hour.

Using a covered grill, start the fire 1 hour before the pork shoulders are finished roasting, using the mixture of hickory chips and charcoal. When the pork shoulders are roasted, remove the foil and transfer them to the grill. Cover the grill and smoke the pork for 20 to 40 minutes.

Allow the meat to cool so it can be handled, then transfer it to a large bowl. Remove the meat from the bone and using your fingers, finely shred the meat. Wrap half the meat in plastic wrap and aluminum foil and freeze for later use.

In a medium saucepan, heat two bottles of Sable & Rosenfeld Tipsy BBQ Sauce. Reserve 1/2 cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated. Keep the meat warm in a double boiler until ready to serve.

To serve, spoon a portion of meat onto the bottom of a soft bun; mound the Cole Slaw on top of it, and pour a little of the remaining sauce over all; then top with the second half of the bun.








Serves 16 print

Southern Pork BBQ

Two 10 lb pork shoulders, with bone
Hickory chips and charcoal for grilling, in a 50:50 ratio
16 soft hamburger buns, split
Cole Slaw
2 bottles Sable & Rosenfeld Tipsy BBQ Sauce

Preparation

Wrap the pork shoulders in aluminum foil and place in a large heavy roasting pan. Roast the pork shoulders for 20 minutes at 500 degrees F, and then reduce the heat to 250 degrees F, and cook for an additional 5 hours, turning them every hour.

Using a covered grill, start the fire 1 hour before the pork shoulders are finished roasting, using the mixture of hickory chips and charcoal. When the pork shoulders are roasted, remove the foil and transfer them to the grill. Cover the grill and smoke the pork for 20 to 40 minutes.

Allow the meat to cool so it can be handled, then transfer it to a large bowl. Remove the meat from the bone and using your fingers, finely shred the meat. Wrap half the meat in plastic wrap and aluminum foil and freeze for later use.

In a medium saucepan, heat two bottles of Sable & Rosenfeld Tipsy BBQ Sauce. Reserve 1/2 cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated. Keep the meat warm in a double boiler until ready to serve.

To serve, spoon a portion of meat onto the bottom of a soft bun; mound the Cole Slaw on top of it, and pour a little of the remaining sauce over all; then top with the second half of the bun.








Serves 16