Sunday, January 17, 2010

Honey Barbeque Shredded Pork

The Cooking School is now featuring a recipe in the Jungle Jim's weekly advertisement, available online, at the market, and delivered to homes by DoorStore. The "Recipe of the Week" highlights an ingredient that is on sale that week. All recipes are archived on the Cooking School page of the Jungle Jim's website under the Jungle Recipes tab.

The recipe this week is quick to prepare and can be made in advance. Family friendly and easy on the budget - what more could you want?

Honey Barbeque Shredded Pork

1-1/4 cups ketchup
1/2 cup apple juice
1/2 cup honey
1 cup finely chopped onion
2 tablespoons lemon juice
3 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pork shoulder (Boston Butt Roast) 3-4 pounds, excess fat trimmed

Preheat oven to 300°. Lightly grease a Dutch oven with tight fitting lid.

Combine sauce ingredients (ketchup-pepper) in a medium bowl. Place pork in prepared pan and pour sauce over the top. Cover pan tightly with lid or foil and roast for 3 ½ - 4 hours, until fork tender. Shred meat with two forks, discarding bones and fat. Stir shredded meat into sauce in pan. Serve on rolls or in warm tortillas.

Serves 6-8

Leigh’s Tip: Prepare 1-2 days in advance and refrigerate. Warm gently before serving.

Prepared and ready for the oven

Time to eat!
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