1 rack of pork back ribs
or
2-3lb pork shoulder roast
whisk all these together:
1/2 cup orange juice
1/2 tin tomato paste
1/2 cup dark brown sugar
1/4 cup cider vinegar
2 tbsp dijon mustard
1 tbsp soy sauce
3 tbsp worcestershire
2 tbsp chili powder
1 tbsp cumin
2 tbsp paprika
don't add onions!
for ribs:
you will want to take a big piece of tin foil and put your ribs on it, fold the sides up to make a bowl shape so no sauce will leak out. make your sauce and pour it into the 'bowl,' making sure all sides of the meat get smothered. Now seal the tin foil at the top, making sure the sides of the tin foil package are sealed well too. try to wrap it tight enough that there are no air pockets.
mashed potatoes or garlic bread make a really good side to soak up all the sauce.
bake at 300 for 2 1/2 hours.
for pulled pork:
heat the sauce in a pan for a few minutes to make it warm/hot.
heat up a pan to medium and lightly sear the roast on all sides.
put the roast in the slow cooker and pour the sauce overtop. cook for 8 hours, check to make sure it's cooked through.
use a fork to pull the meat apart, it will turn stringy and nice quite easily because it's so tender from being cooked all day.
make some coleslaw. let it sit for about 20 minutes before serving, this makes it creamier.
put the pork and coleslaw and buns on the table and let everyone assemble their own sandwiches. they get soggy if you assemble them ahead of time.
if you want these to be even tastier, try using garlic toast instead of white buns!
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