Most of my cooking is done without a recipe, and most of my dishes don’t end up in recipes. But, when this strange mishmash of ingredients, basically anything I could grab that seemed to fit, it turned out well. (I was kind of surprised.) So, I wrote it down. Or, I wrote down whatever I could remember. I love to cook this way.
Anything Goes Pulled Pork
5-6 pound pork butt (shoulder) roast
2 tablespoons dried onion
5-6 dried allspice berries, ground to a powder
1 pinch red pepper flakes
1 yellow onion, peeled and chopped
2-3 large cloves garlic, peeled and minced
3-4 tablespoons (or more) Worcestershire sauce
3 tablespoons liquid from jar of peperoncini
1 bay leaf
1 8-ounce can (plain) tomato sauce plus one can beer OR water
1 jar Fisher and Wieser Southern Barbecue Sauce (or sauce of your choice)
All the liquid, reduced until slightly thick, and strained, from the crock pot
3-4 tablespoons Worcestershire sauce
4-5 tablespoons Frank’s Red Hot sauce
1/4 cup Bill Miller barbecue sauce
4-5 tablespoons red wine vinegar
Alderwood smoked salt or regular salt, to taste
Put the pork (you might need to cut it into a few pieces to fit) in crock pot and cook on low for 8 hours or overnight with the dried onion, allspice, red pepper, onion, garlic, Worcestershire sauce, peperoncini liquid, bay leaf, tomato sauce and 1 (tomato sauce) can of beer or water. Cool until the pork is easily shredded on a large cutting board or cooking area, with two forks or with your fingers. Cool the liquid, then strain off most of the fat. Put liquid in a pan and simmer until it reduces down to a couple of cups, and is slightly thickened.
Put the shredded pork in a pan on the stove and pour over the barbecue sauce, reduced pork liquid, hot sauce, Bill Miller sauce, vinegar and alderwood or regular salt. Let simmer gently, stirring once or twice, until sauce is reduced.
Serve with garlic buttered and toasted sourdough rolls or hamburger buns, sliced onion, shredded cabbage or coleslaw, and pickles.
From Bonnie Walker