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janet's barbecued pork Recipe

   
 

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     janet's barbecued pork

Category   Entrees - Maindishes
Sub Category   None
Servings   lots or 10 hungry bo
Preptime   24 hour marinate

Ingredients
rub/ 1c sugar brown or white
1c salt
1 tablespoon ground cayenne
1 tablespoon smoked spanish paprika
1 tablespoon coarsely ground black pepper
1 whole boneless pork loin or two haves with good fat cap.
1 large pork shoulder roast
1 to 2 quarts sweet apple cider.
 
1/2 recipe Klockes barbeque sauce. or make one whole recipe and use as much as you need to cover the
meat after shedding

Instructions
make the dry rub and rub thoroughly all the pork roasts. seal in large plastic bags and refrigerate overnight or for as long as you can. cutting the pro loin in half might be best. 2 gallon bags work well. turn every so often.
Remove meat from bags and rinse thouroghly. pat dry. put in roaster with one to two quarts of apple juice, enough to partially cover the meat. braise at 300 to 325 degrees. lower heat if juice begins to boil hard. when meat falls off the bone it is ready. remove and cool. while meat is cooling make Klocke barbecue sauce, using the juice from the meat. there is no need to measure the juice.
shred meat and return to roaster into to electric roaster oven or oven until meat sauce is bubbling and meat is well flavored. keep warm until serving. this barbecue is quite tart and mustard flavored. add more sugar to taste or reduce mustard or vinegar slightly. my family loves it in all its tart glory.
Serving Suggestions
serve with extra sauce, coleslaw, bread and butter pickles or quick pickled onion slices


Originally Submitted
5/30/2019





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