Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 4 2016
Cooking For Fifty - Barbecued Pork Shoulder for 50
14 lbs pork shoulder
water
2 1/2 tablespoons salt
4 teaspoons fresh ground black pepper, divided
1 1/4 cups ketchup
1 1/4 cups cider vinegar
3/4 cup firmly packed brown sugar
2 1/2 tablespoons chili powder
2 1/2 tablespoons prepared mustard
1/2 cup Worcestershire sauce
2 medium onions, chopped
hamburger buns or roll, of your choice
Trim surface fat from pork.
Place meat in large dutch oven or stockpot, cover with water and add salt, 2 teaspoons of the pepper and chopped onion.
Cover and simmer for 2 hours, or until meat pulls away from the bone.
Cool meat in broth until it can be handled. Drain off broth and save for a different use.
Shred meat. Cover. Set aside.
In a large dutch oven or stockpot, combine remaining ingredients.
Bring to a boil, add pork and heat thoroughly.
Adjust seasonings if needed.
Serve with buns or rolls.