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Western South Carolina-style barbecue sauce
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Source: Candace Youngman
Ingredients: | |
1 tablespoon | vegetable oil |
1/2 | medium onion, minced |
2 medium | garlic cloves, minced |
1/2 cup | cider vinegar |
1/2 cup | Worcestershire sauce |
1 tablespoon | dry mustard |
1 tablespoon | dark brown sugar |
1 tablespoon | paprika |
1 teaspoon | salt |
1 teaspoon | cayenne pepper |
1 cup | ketchup |
Directions: Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saute until softened, 4 to 5 minutes. Stir in all the remaining ingredients except ketchup. Bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes. Spicy chili rub Ingredients: | |
1 tablespoon | ground black pepper |
2 teaspoons | cayenne pepper |
2 tablespoons | chili powder |
2 tablespoons | ground cumin |
2 tablespoons | brown sugar |
1 tablespoon | ground oregano |
4 tablespoons | paprika |
2 tablespoons | salt |
1 tablespoon | granulated sugar |
1 tablespoon | white pepper |
Directions: Mix all ingredients in small bowl. Trim pork of excess. Place all of the ingredients in a small bowl to combine. Rub the mixture all over the meat. Place in a large sealable bag. Refrigerate for at least 4 hours or overnight. Preheat oven to 300 degrees. Place, fat side up, in a shallow roasting pan or roaster. Roast until very tender, about 5 to 6 hours. Remove roast from heat. Cover with foil and let rest at least 15 minutes or up to one hour. Using two forks, pull the pork into large shreds. Pour desired amount of sauce over pork and, if necessary, reheat. Serve as is or on Avanti rolls. Avanti bread Ingredients: | |
1 cup | warm water |
1 | egg |
1/3 cup | sugar |
1 tablespoon | oil |
1 teaspoon | salt |
3 1/2 cups | flour |
2 teaspoons | yeast |
Directions:
Place ingredients on dough setting in bread machine. Form into two or three long loaves or eight “poor boy” rolls. Place dough on cookie sheet. Let rise until double, about 1 1/2 to 2 hours. Bake at 350 degrees for 10 to 15 minutes.
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