| 1 | Add all ingredients together in a very large pot, bring to a boil, and simmer for 30 min. this recipe came from the frugal gourmet"s t.v. |
| 2 | Show, but don"t let that turn you off! we"ve tried other recipes, but this is the one that we like the best. |
| 3 | As far as i"m concerned, this is the best tasting bbq sauce around. |
| 4 | We"ve made 3 batches already, so this is a tried recipe, rather than one we"ve only read about. |
| 5 | It makes about 2 gal. |
| 6 | We haven"t tried any smaller batches since we use it a lot. |
| 7 | For the meat, we use fresh pork shoulders and roast them at 350f for approx. 4 hours. |
| 8 | The pork is coated with kosher salt only, no other spices. |
| 9 | After the meat is cooked and cooled slightly, it is hand pulled apart. |
| 10 | This is hard to describe. |
| 11 | You want to end up with stringy meat rather than chunks. |
| 12 | I"ve also seen chunky bbq where the meat is cut from the shoulder, but i like the "pulled" better. |
| 13 | We then add the bbq sauce to the pork and package it for the freezer. |
| 14 | It freezes well. |
| 15 | Our normal batch will be approx. 2 pork shoulders, about 7-8 lbs. |
| 16 | Each. |
| 17 | We usually wait for the meat to be on sale to make this. |
| 18 | We keep the left over sauce in the refrigerator. |
| 19 | You have enough sauce for about 4 batches or approx. 60 lbs. |
| 20 | It sounds like a lot, but if you like bbq, it goes quickly |
