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1
Preheat a wood fire or outdoor charcoal grill to medium heat.
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2
In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
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3
Season roast with salt and pepper.
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4
Rub minced garlic all over surface of roast.
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5
When oil is hot, place roast fat side down in Dutch oven.
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6
Pour mushrooms over roast and cover.
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7
Cook with coals or embers on the lid and a small amount under the oven.
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8
Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature.
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9
Shred meat with 2 forks and return to pot.
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10
Add barbecue sauce and mix well.
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11
Serve open-faced over Dutch Oven Sourdough Biscuits.
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12
2 cups all-purpose flour, plus additional for kneading
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13
3 tablespoons baking powder
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14
2 tablespoons sugar
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15
1 teaspoon salt
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16
1/2 cup shortening
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17
1 1/2 cups Sourdough Sponge, recipe follows
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18
1/2 cup milk
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19
Preheat a wood fire or outdoor charcoal grill to medium heat.
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20
In a mixing bowl, combine flour, baking powder, sugar and salt.
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21
Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
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22
Combine sourdough sponge and milk.
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23
Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
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24
Turn dough out onto a floured countertop.
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25
Flour fingertips and knead about 12 to 15 times.
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26
Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness.
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27
Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching.
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28
Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
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29
1 cup all-purpose flour
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30
1 cup water, used to cook potatoes in
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31
Mix flour and water used to cook potatoes in.
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32
Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling.
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33
This is your starter.
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34
Use as directed in recipe.
