My Mom discovered this recipe years ago, and it’s been a family favourite of ours ever since. The BBQ sauce is sweet, and tangy, and the pork literally falls apart and is wonderfully tender.
I usually use pork shoulder, it’s cheap and works wonderfully with the low and slow cooking process. It’s got a lot of fat, so if you prefer a leaner cut it works well with loin or leg roasts. Really, whatever you’ve got.
2 tsp vegetable oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups ketchup
1 cup cider vinegar
1 cup dark brown sugar
3 tbsp Worcestershire sauce
1 tsp hot sauce (optional)
1 tbsp Dijon mustard
1 cup water
3 lb pork roast
1. Heat oil in a medium saucepan, add onion and garlic and cook gently until tender and the house starts to smell delicious.
2. Add ketchup, vinegar, sugar, Worcestershire, hot sauce, mustard and water. Bring to a boil, stirring often, for about 20 minutes. Sauce is ready when its about as thick as ketchup. Taste and adjust with more hot sauce or salt and pepper as necessary.
3. Rub pork with 1 cup of sauce, put in roasting pan, pour 1 cup water in bottom of pan. Cover and cook in preheated 325 oven for 3 hours.
4. Remove pork from pan, shred. Skim fat from pan juices. Combine 1 cup defatted juices with remaining BBQ sauce. Mix shredded pork and sauce in casserole dish and bake for 1 hour.
You can do this in a crock pot; do up to step three and cook on low for 8-10 hours. Then continue from step 4.
This also freezes well, with sauce separate or mixed in, for up to 3 months in a deep freeze.