Sunday, March 04, 2007

Pulled barbecue pork

Can be served on buns or over egg noodles. This recipe can also be done on the stove on very low heat, rather than in a crock pot. The coffee works as a tenderizer, but can’t be tasted in the end.

2 lb pork roast
1 Tbsp beef bouillon
1/2 c brewed coffee

Place roast in crock pot and add liquids. Cook on low for 6 to 8 hours. Pull out pork, reserving broth.

Pour broth into a saucepan, then add:

1 small can tomato paste
1 onion, finely chopped
1/4 c vinegar
1 clove garlic, crushed
2 T sugar
2 T lemon juice
2 tsp mustard
2 tsp Worcestershire
1 tsp liquid smoke
dash cayenne pepper
salt and pepper

Simmer sauce 15 minutes. Meanwhile, shred the pork with a fork. Add pork to sauce and simmer until thickened.

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