Wednesday, March 25, 2009

faux-b-que

It's not real barbeque -- real barbeque is cooked slowly over hickory and is one of my favorite meals. Faux-b-que is cooked in a crockpot. It's not the real thing, but it's a pretty nice replacement that can cook while you're at work.

Faux-B-Que
3-4 lbs. pork loin
1/2 c. apple cider vinegar
1 t. liquid smoke
1-2 T. hot sauce
dry rub of your choice (including, but not limited to: sugar, salt, pepper, chili powder, paprika, garlic powder, onion powder, cumin...)

This really couldn't be simplier...

1. Apply dry rub to loin.

2. Place in crockpot.
3. Mix together vinegar, hot sauce and liquid smoke. Pour over loin.

4. Cook on Low for about 8 hours.

5. Take two forks and rip the pork to shreds.
6. Apply the BBQ sauce of your choice.

Being from South Carolina, I should naturally like mustard sauce. I'm actually partial to the Western North Carolina style sauces. These are similar to the vinegar/hot sauce concotions of Eastern North Carolina, except a bit of sugar and tomato paste is added back in help balance the vinegar and provide a bit more body.

Here's the rough recipe I use:
1 c. apple cider vinegar
2+ T. hot sauce (for this one, I went with Frank's Red Hot)
1/4 c. brown sugar
1 T. tomato paste concentrate
crushed black pepper

Heat over medium for 30 minutes or so. Adjust for taste (more hot sauce if you like it spicy, etc...)

I like to add a portion of the sauce to the meat, and hold the rest back so that people can use as much as they'd like. Serve on a hamburger bun with some coleslaw either on top or to the side.

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