There are several ways to make port barbeque. Here are a few:
Ingredients
7 lbs Boston butt pork steaks which should be cut 1 inch thick with no fat1/8 cup jerked pork seasoning4 bay leaves, whole 1 teaspoon salt 2 teaspoons crushed red pepper flakes, optional 36 ounces barbecue sauce, divided into two bottles1 1/2 cups cider vinegar A. Crock pot method:
1. Mix all the dry spices together and coat the pork pieces with the mixture. 2. Place in a crock pot and pour a bottle of barbecue sauce and vinegar over it.3. Cook for about 8 to 10 hours or overnight on low heat.4. Remove meat, drain well and leave to cool. Then separate meat from bones and shred.5. Transfer liquid to another container and chill to solidify fat.6. Remove fat and reduce liquid by two-thirds over high heat 7. If you want to have the pork immediately, then pour the second bottle of sauce, and cook for a few hours more.8. If you plan to freeze some of the meat, add the second bottle of sauce after reheating and just before serving
B. Pressure Cooker Method.
The process is the same as the crock pot method except that you need to use Teflon lined or stainless steel pressure cooker but never an aluminum one. The cooking time is one hour and 30 minutes. After de-boning and re-cooking meat simmer for about 30 minutes.
C. Another recipe
INGREDIENTS:2 1/2 pounds pork shoulder 1/2 cup chopped onion 1 clove garlic, minced 1/4 cup brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups ketchup 1/4 cup Worcestershire sauce
How to cookCut partially frozen boneless pork shoulder crosswise into quarter inch slices. The freezing makes it easier to cut. In a slow cooker mix sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender. Voila a delicious barbeque is ready for eight servings!
