Oven Bbq
By: Anonymous
Published: Thursday, December 17, 2009 - 11:43pm

Ingredients




4 pounds Pork shoulder, butt or loin [I prefer butt for 
1 bot (3.5-oz) Liquid Smoke
2 cups Chopped onions
1/4 cup Cider vinegar
1/4 cup Dark brown sugar, packed
2 tablespoons Dusseldorf mustard, spicy brown 1 tablespoon Dark molasses
1/4 teaspoon Cayenne pepper
1/4 teaspoon Liquid hot pepper sauce
3 tablespoons Worcestershire sauce
1 cup Ketchup
1/2 cup Chili sauce (ketchup type)
1/2 Lemon, sliced
1 tablespoon Salt, more or less, to taste
1/4 teaspoon Freshly ground black pepper





Preparation

1 Subject: Wow ! Look its southern BBQ fans... without a Net !!! Aieeeeeeeee 2 This may come close to what you're looking for. It is oven-cooked 3 "barbeque" (although purists such as myself believe it should be done on a pit using pure hickory, many people don't have the equipment to do it properly). 4 Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. 5 [The "authentic" way to do the above step is to smoke the meat in a large, wood-burning pit using pure hickory. If you do it this way you would, of course, leave out the liquid smoke.] 6 Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. 7 The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. 8 Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat. 9 Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist. 


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Preparation

 1  Subject: Wow ! Look its southern BBQ fans... without a Net !!! Aieeeeeeeee  2  This may come close to what you're looking for. It is oven-cooked  3  "barbeque" (although purists such as myself believe it should be done on a pit using pure hickory, many people don't have the equipment to do it properly).  4  Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown.  5  [The "authentic" way to do the above step is to smoke the meat in a large, wood-burning pit using pure hickory. If you do it this way you would, of course, leave out the liquid smoke.]  6  Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate.  7  The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds.  8  Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat.  9  Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.