Slow Cooked Bosted "Barbecue" Pig
Note: This recipe calls for cooking the pork in the oven. It requires slow cooking at a low temperature of 325 degrees for quite a long time (3-5 hours). While this can easily be done
using a gas grill, a charcoal grill would be more difficult. Anyway you choose to cook it, it's delicious!
Ingredients
2 cups apple cider vinegar
1/4 cup firmly packed dark brown sugar
1 tablespoon red pepper flakes
1 1/2 teaspoons cayenne pepper
1 tablespoons salt, or to taste
1 teaspoon freshly ground pepper
for the sop:
2 cups apple cider vinegar
1/4 cup brown sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1 boneless pork shoulder roast, about 4-5 pounds
Preparation
Preheat oven to 325 degrees. Combine the first 2 cups vinegar, brown sugar, red pepper flakes, cayenne, salt and pepper in a stainless steel or glass bowl and set aside.
In another bowl, make the sop by combining the second 2 cups vinegar, brown sugar, red pepper, and salt. Place the pork in a roasting pan.
Pour the sop in the pan. Cook for 3-5 hours, uncovered, basting with the sop occasionally and until the temperature reaches 160 degrees in the center of the roast.
Remove the roast form the oven and let cool about 30 minutes. When cool enough to handle, slice or shred the meat. Pour 1 cup of the reserved sauce over the meat to moisten it.
Serve with additional sauce piled high into hamburger buns for a famous Southern BBQ sandwich.
Note: Roasting is a good method to use when preparing a meal where other dishes have to be put together before serving the meal. It generally consists of a longer cooking time than other methods and needs little attention while the meat is cooking. This leaves time for preparing other dishes.
Questions and Answers
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