BARBECUED PORK

Around our house the gang will eat pretty much anything that doesn't get them first, but I have noticed that they are particularly fond of pork. So, if I am doing a roast of pork I make sure that I do a big one so that we have lots of leftovers for this dish, in fact I have been known to cook a piece of pork just so that I can make this dish! Anyway, however you get it, get a piece of pork and follow the instructions below to some of the best finger lick-in' good eating on either side of the Mississippi river. When I cook my pork roast, I trim as much of the fat off of it as I can. Then put it in a big heavy pot that has a tight fitting lid. With the fire on high and a little oil in the pan, brown the roast on all sides. When the roast is browned, turn the fire down real low and add pepper, bay leaves, thyme, garlic and a few sliced onions. Cook on the stove, or in the oven at about 325 degrees until the pork is tender. (Cooking time will vary because of roast size and variations in temperature). Now I'm here to tell you that you've got some mighty good eating just as it is, but make sure that you have leftovers for this recipe below, because it's mighty good also.

This is real nice on biscuits or rice, or just eat it with a spoon right out of the pan.

Ingredients

Cooked pork. -- You will need about ¼ to ½ pound of pork per person, cut in big chunks.

Barbecue sauce.-- Use one that you like real well and have had good luck with.

Pork, beef or chicken stock.-- Use some you have made or use one of the better canned ones, but do not use bullion cubes dissolved in water.

A big pot of rice is nice to have for this.-- Put a little rice on your plate and put the pork on top of the rice.

Serve this with cole slaw and hot beans.

Below is a typical recipe for four people.

1 lb Cooked pork
8 oz Barbecue sauce
12 to 16 oz Stock
2 ea Cloves garlic, minced
½ tsp Oregano or thyme, or both
Salt and pepper to taste

Method

Save all of the juices from the pork roast. Put every thing in the pot except the pork and stir to mix. Add the chunks of pork and bring the pot to the boil. Turn the fire down and let the pork simmer in the pot for 1 to 2 hours. The juice will cook away and the sauce will gradually thicken. Stir the pot occasionally during cooking and add a little more stock if the pot starts to go dry. When you are ready to serve the pork, the sauce should be like gravy and the aroma won't let go of your nose.

Enjoy.

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