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Sandwiches - Pickin' Pork Post by :rento Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1381

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Sandwiches - Pickin' Pork

Pork leg, roast, shank or fresh ham
Garlic, minced
Vinegar
Worcestershire sauce
Bay leaves
Salt and pepper
Lemon juice
Maury Calvert's Barbeque Sauce (recipe below)


Trim pork of all skin and fat. Season lavishly with garlic, vinegar, Worcestershire, bay leaves, salt, pepper and lemon juice. Place pork on several large sheets of heavy-duty aluminum foil. Cover with lots of sauce; wrap tightly in foil. Place in deep roasting pan to protect oven from spills.

Bake at 200 for 8 to 15 hours (depending on size of roast a whole ham takes 15 hours to overnight). Pork will be so tender it will fall apart.

Pick meat apart with two forks. Mix in some juices from roasting pan and some barbeque sauce.

Serve in chafing dish with small Parker House or round dinner rolls to make mini-sandwiches. Accompany with bowl of additional barbeque sauce.


Maury Calvert's Barbeque Sauce:
1 pound butter or margarine
10 ounce bottle Worcestershire Sauce
2 Tbsp. Tabasco
1 cup prepared mustard
1 pint vinegar
3 lemons (include juice and grated rind)
Salt, black pepper and cayenne or red pepper to taste


Melt butter; add remaining ingredients; blend thoroughly. Keep warm on grill while using to baste chicken, pork, ribs, steaks anything you want to barbeque. Keeps indefinitely in refrigerator.

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