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1
First of all, this is not a 3/4 cup of this and a teaspoon of that kind of recipe.
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2
You are going to have to work at this a couple of times to get it the way you like it.
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3
I guessed on every measurement you see in this recipe.
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In a large stock pot, combine your onion, chicken brother, a little salt, some pepper and as much garlic as looks right.
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Place your whole pork shoulder in the pot.
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The pot has to be large enough to allow you to get a lid on it after the pork shoulder is inches.
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Place this on the stove top on the lowest possible setting and leave it alone until tomorrow - approximately 12 hours.
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8
The liquid does not need to come all the way up the pork shoulder.
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In the mean time, mix the Woody's with the tomato sauce; add the brown sugar, cayenne pepper, and put a good 1/4 cup of honey.
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Add the vinegar 1 tea spoon at a time and taste.
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Too much vinegar and you are starting over by adding a little more of everything else.
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Mix well before tasting.
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13
The result you are looking for is a sweet sauce with a bite at the back of your tongue toward the end.
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14
Put the sauce in the refrigerator and keep your fingers out of it.
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15
Sometimes I make two batches to make sure I am going to get enough in the meat and have a little left over for the side.
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16
I don't double the recipe - I make two separate batches.
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Easier to handle.
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Tomorrow, the pork will be ready to shred.
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19
When you can pull good sized pieces of pork off with a fork, it is done.
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(you can use the pot liquor to cook rice instead of using water, if you really want to make use of all that fat-infused liquid.
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21
It has a lot of flavor, but is waist-costly.
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22
).
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Place the pork shoulder in the roasting pan and shred it into large chunks and let it cool.
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When you are able to comfortably handle the pork, pull it apart into pieces you think your guests can handle on a bun.
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25
I have young eaters, so we shred it a bit more than some might.
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26
Pull out as much of the fat as possible and the couple of large bones.
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Small pieces of fat in the meat won't hurt anything - your call.
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Mix in your sauce until it looks right, then add a little more.
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29
You can serve this reheated or at room temperature.
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30
I always serve this BBQ on potato buns.
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31
It is just a sandwich otherwise.
