Minced Barbeque
Yield
8 servingsPrep
20 minCook
3 hrsReady
11 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-6 | pounds |
pork shoulder
or uncooked ham |
|
| ½ | teaspoons |
garlic
|
|
| 1 | each |
onions
sliced |
|
| ½ | teaspoon |
white vinegar
|
|
| ¼ | cup |
salt
or less |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork shoulder
or uncooked ham |
|
||
| 2.5 | ml |
garlic
|
|
| 1 | each |
onions
sliced |
|
| 2.5 | ml |
white vinegar
|
|
| 59 | ml |
salt
or less |
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
Directions
Add enough water to cover meat.
Soak for 8 to 10 hours.
Rinse, and add to pot, fat side up, with all ingredients.
As meat boils, taste mixture for vinegar flavor, add vinegar to taste.
Cook through, but not until mushy, must be able to chop or cube meat easily.
Let meat cool in mixture, remove, chop and/or cube.
Place chopped meat in large pan or skillet.
Taste meat to see if extra seasoning are required.
Add about 1 tablespoon of ketchup, vinegar, sugar, pepper, and salt to taste.
Warm through and serve.
